Korean Yumminess

My husband Kerry lived in Korea for two years. He learned to love the food very much and has been able to share that with us in the years since, we never complain. Much like his own father Kerry is able to taste things and replicate in many ways or just come up with his own recipes.


Chap Chye

½ lb. fillet of beef
1 t. sugar
1 T. soy sauce
2 T finely chopped spring onion
1 t. finely chopped garlic
1 t. ground sesame seeds
¼ t. black pepper
1 T. sesame oil
¼ lb white Chinese cabbage cut in thin strips
¼ lb. carrots, cut in matchstick strips
¼ lb. onions, finely sliced
2 cucumbers, finely sliced
2 eggs, cooked in omelet strips
20 oz. cellophane noodles
soy sauce
sugar
salt
pepper
MSG, optional

Cut beef into paper thin strips and put into a bowl with the next seven ingredients. Set aside for 30 minutes while preparing vegetables.

Soak noodles in hot water for 20 minutes, then cut into 3-4 inch lengths. Stir fry all ingredients separately, until just cooked. Mix together on a large plate, season with soy sauce, sugar, salt, pepper, and MSG if desired. Serve hot.

and our family favorite...

Pool Gogi (Korean Fire Meat)

1-1/2 Tbsp sesame seeds
1/4 cup finely chopped green onion
2-3 cloves garlic
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp crushed red pepper (Korean)
1 Tbsp sesame seed oil (toasted)
1/4 cup soy sauce
3 Tbsp sugar
1 lb beef sliced thin

Combine all ingredients into a large mixing bowl. Add beef one slice at a time by hand making sure that they are completely covered with the marinade. Cover, refrigerate and allow to marinate for four hours or more.

Cook until just browned but still medium rare on a grill (gas or charcoal preferred).

Serve with raw garlic, gochu jang (Korean red pepper paste) and leaf lettuce leaves. Make wraps by placing a small amount of cooked rice in a lettuce leaf, add a piece of meat, a half clove of garlic and some pepper paste. Roll up and enjoy.

Where's the Kim Chee?