japchae
I'm a sucker for bokchoy. the slightly bitter, lightly sweet and refreshing taste beats blanched spinach by a thousand for me. so I put it in my japchae :) do you know why japchae is a holiday dish- it's a lot of work!! LOL lots of prepping, chopping, and then mixing everything together. but it's worth it. that's why I try to make a bucket of it at a time, and I'm set on lunch for a week (only if it lasts, cus i snack on it a lot).
Ingredients (4 servings)
4 servings of glass noodles
½ cup Pork, sliced into strips
½ Carrots , ½ Onion
Hand full of spinach, or bok choy
2 eggs
1 Tbsp Minced garlic
1 Tbsp Soysauce
1 Tbsp Sesame oil
2 Tbsp Mirin
Black pepper
¼ cup soysauce
2-3 Tbsp honey (to taste)
White sesame seeds
In a pot of water, and boil the glass noodles for 11 minutes. Stir the pot once halfway through. Then, drain the water, and wash them in cold water, mix in some sesame oil so it doesn’t stick together and set it aside.
Slice the pork into thin strips, marinate it in 1 tbsp each of garlic, soysauce, sesame oil, and 2tbsp of mirin. Set it aside.
Cut up the carrots, onion, bok choy into thin strips. Stir fry them with salt and pepper to taste, and set it aside.
Blanch the spinach or bok choy in hot water for 40 seconds
Whisk the eggs, then spread it thin on a heated oiled pan, like a crepe. Cook both sides, and cut into strips.
Now in a large bowl or pan, mix everything: the noodles, pork, carrot, onions, bok choy. Add ¼ cup soysauce and 2-3 Tbsp honey, mix and season to taste with salt and pepper.
Enjoy with sesame seeds!
