Japchae (I)

Ingredients

½ lb. beef, cut into 3" long thin strips (Such as sirloin or chuck)

1 Tablespoon soy sauce

1 Tablespoon sugar

½ Tablespoon sesame oil

½ Tablespoon mirin (Seasoned rice wine, if you don't have it, leave it out)

1 clove garlic, chopped

2 eggs, lightly beaten

½ medium size onion, thinly silced

1 Korean chili pepper or ¼ bell pepper, fine julienne

½ large size carrot, fine julienne

5 shiitake mushrooms, thinly sliced

11-12 oz. fresh spinach (About a bunch)

1 clove garlic, chopped

¼ teaspoon salt

1 teaspoon sesame oil

½ teaspoon sesame seeds

pinch of black pepper

14oz. Korean Sweet Potato Noodles (Known as glass noodles or cellophane noodles)

⅓ cup soy sauce

⅓ cup sugar or honey

2 Tablespoons sesame oil

1 Tablespoon sesame seeds

black pepper

Salt, black pepper and vegetable or sesame oil as much needed

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Preparation

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Main

Homemade Reduced-Salt Chicken Stock Makes approximately 2.5–3 litres Ingredients * 1.5–2 kg chicken bones/carcasses * chicken frames are perfect and inexpensive * wings, necks and backs are also excellent * 2 large carrots, roughly chopped * 2 celery stalks, roughly chopped * 2 brown onions, quartered * 4 garlic cloves, lightly crushed * 2 bay leaves * 6–8 whole black peppercorns * Small handful fresh parsley, including stalks * 2–3 sprigs fresh thyme, optional * Approximately 3.5–4 L cold water, or enough to just cover everything * No added salt I actually recommend making it without salt altogether. Then when you use 1 cup in a recipe, you control the salt in that particular dish. It essentially becomes your own no-added-salt chicken stock. Method 1. Optional, but excellent for flavour: place the chicken bones on a roasting tray and roast at 200°C fan-forced for 30–40 minutes, until lightly golden. You don’t need them deeply browned. 2. Transfer the bones to a large stockpot. Add the carrot, celery, onion, garlic, bay leaves, peppercorns, parsley and thyme. 3. Pour over enough cold water to just cover everything. You don’t want excessive water because you’re aiming for a flavourful stock rather than a watery broth. 4. Slowly bring it just to a simmer. 5. Once simmering, turn the heat right down. You want the occasional gentle bubble — not a rolling boil. 6. Simmer uncovered for around 3–4 hours. Occasionally skim away any foam/fat that rises to the surface. Add a little hot water if necessary to keep the bones mostly submerged. 7. Strain everything through a fine sieve. Don’t press or mash the vegetables through; just allow the liquid to drain. 8. Return the strained stock to the clean saucepan and simmer uncovered for another 20–40 minutes, if needed, until you’ve got roughly 2.5–3 litres and the flavour is pleasantly concentrated. 9. Cool promptly, then refrigerate. Once completely cold, you’ll probably see a layer of chicken fat set on top. Lift this off for an especially low-fat stock.

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Japchae (I)

Ingredients

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Preparation

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