Jjampong ( Spicy Seafood Noodle Soup)

Ingr:

Soup Stock:

10 dried anchovies ( guts removed)
1/4 cup dried shitake mushroom
1/2 sheet dried kelp
1 small onion, sliced

50 grms pork, thinly sliced
5-6 shrimps, shelled
5-6 mussels
squid, sliced
2 cloves garlic, minced
1 inch size ginger, minced
1 Tbsp oyster sauce
1 Tbsp Kanari ( korean fish sauce)
1/2 tsp kochukaru ( korean pepper flakes)
1 tsp vegetable oil
ground black pepper to taste
3 scallions , sliced about 3 inches in length
1 small carrot, julienned
button mushroom
shitake mushroom
enoki mushroom
5 pieces napa cabbage, sliced










1. In a pan, combine 8 cups water, anchovies, kelp, dried shitake mushroom and onion. Bring to a boil on medium low heat for about 20-30 minutes. then set aside.

2. Mix Kochukaru and 1 tbsp vegetable oil in a small bowl and set aside.

3. In another pan, bring water to boil and add noodle. Cook for about 3-4 minutes or until noodle is done **. Then drain and rinse in cold water. Set aside.

** noodle should have chewy texture

4. Heat oil in a pan and saute garlic and ginger until light brown.

5. Add pork strips and cook until pork is slightly cooked.

6. Add veggies ( except enoki mushroom) and stir fry for a few minutes.

7. Add kochukaru mixture and seafood. mix well.

8. Add soup stock ( Make sure you strain it to remove kelp, anchovies, etc) and simmer for about 5-10 minutes.

9. add kanari, oyster sauce and ground black pepper ( to taste) Add Enoki mushroom just before removing from heat

10. Put noodle in a large bowl and add soup mixture. Serve.

*** you can add as much or as little kochukaru as you want depending on how spicy you want it to be.

Jajangmyun ( noodles with black bean sauce)

Ingredients:

noodles
1/4 lb. lean pork, cubed
1/2 cup onions, cubed
1/2 cup zucchini, cubed
1/2 cup potato, cubed
1/2 cup carrots, cubed
3-4 Tbsp chunjang ( Black Bean Paste)
1 1/2 cups water
2 Tbsp sugar
vegetable oil
1 Tbsp cornstarch
salt and pepper to taste
2 cloves garlic, finely chopped






1. In a pan, saute pork with garlic until pork is slightly done.

2. add carrots and potato . Sitr fry for about 3-4 minutes.

3. Add onions and zucchini and stir fry for about 3 minutes.

4. add black bean paste, water and sugar. Mix well and bring to a boil.

5. check and make sure your veggies and pork is cooked. In a small bowl, combine cornstarch with 1 tbsp of water and mix well. Add this to your pan of veggies and cook until the sauce thickens.

6. Boil water in a pot then add noodles. Boil for about 3-4 minutes or until the noodle is done.

7. drain and rinse in cold water. Transfer to a bowl and top with sauce.

8. Mix everything together and enjoy. This dish is usually served with Dan moo ji ( picked radish.

Japchae ( stir fried noodle with beef and veggies)

Ingr:

12 Oz. Dang Myun ( Sweet Potato starch noodle)

5 oz. thinly sliced beef marinated in :
1/2 Tbsp Korean soy sauce,
1/2 Tbsp sugar,
2 cloves chopped garlic
1 tsp sesame oil

5 dried shitake mushroom

1 small carrots, julienned

1 onion, sliced thinly

2 bunches of spinach

1 egg, beaten

2 scallion, sliced diagonally into 4 inches length

salt to taste

Korean soy sauce

sesame seeds

sesame oil





1. Soak dried shitake mushroom in warm water for about 20 minutes or until soft. Drain and squeeze excess water out as much as you can, then slice thinly

2. in a small container, mix beef, shitake mushroom, and the ingredients for beef marinade. Mix well and marinate for about 30 minutes.




3. Bring a pan of water to a boil. Add Dang Myun ( noodle) and boil for about 3-4 minutes or until soft. Taste and make sure that it is ready before draining water into a strainer. Rinse with cold , running water and drain well. Add 1 Tbsp of Korean Soy Sauce and Sesame oil to the noodle and mix well. set aside.




4. Boil some more water. Add spinach and boil for about 1 minute. Drain , rinse with cold water and squeeze excess water gently. Add about 1/2 tbsp Korean soy sauce and 1/2 Tbsp sesame oil to the spinach and mix well. set aside.




5. Beat egg, add a pinch of salt and fry. Spread thinly until done. remove from heat, cool then slice thinly into strips. Set aside.

6. Heat a little bit of oil in a pan and stir- fry beef and shitake mushroom mixture. Saute until beef is done.

7. Add onions and saute until onions becomes transparent.

8. Add julienned carrots and scallions. saute for about 1 minute.

9. Add spinach and saute for about 1 minute then add noodles, fried egg and Mix well.

10. Add 1 tbsp toasted sesame seeds,2 Tbsp sesame oil, 2 Tbsp sugar,about 2 Tbsp korean soy sauce,salt and pepper ( adjust these seasonings according to your taste). Mix well and remove from heat .

11. Can either be served cold or warm.