Cooking Capers: Jap Chae

Merriam-Webster Definition:
               expedition: a journey or excursion undertaken for a specific purpose. The group of persons making such a journey.

My definition: 
               expedition: any new endeavor that requires a modicum of concentration and has just as much of a chance of being a complete failure as it does a success. 

             This weekend Hayley and I decided to embark on just such an expedition; let’s be a little crazy and actually try and make some Korean food at home. 

             Considering that both of us ate large amounts of ramen noodles for our first few weeks in the country (the only thing we recognized), I am quite proud of our endeavor. 

          Not all people cook well together, but we make a pretty good team in the kitchen. Especially considering how small the kitchen is.  We were both able to showcase our (considerable) skills while boiling, chopping, and frying various things of an edible nature. The process can be mildly funny when one has absolutely no measuring utensils (add to the to-buy list), however, one must do what one must do. 

           Feat accomplished!!! Not only did we make Jap Chae, it actually tasted delicious. I am not sure if it tasted like real Korean Jap Chae, I think ours was a bit saltier. But westerners are known for adding salt to Korean food. 

           Whatever, I am still proud of the end result. Nothing better than some soju to drink along with a successful cooking expedition.

12 oz. mang dyun or glass noodles
4 oz beef, cut into strips (we used chicken)
5 pcs. shiitake mushrooms, cut into strips
2 tbsp. soy sauce
2 tbsp. sugar
1 garlic clove, minced
1 tbsp. sesame oil
2 stalks green onions, shopped
1 tsp. pepper
1/2 cup spinach, chopped
1 medium sized egg, beaten
1 medium sized carrot, julienned
1 small white onion, sliced thinly
5 tbsp. vegetable oil

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