I had an unplanned hiatus from the blog for the past couple of weeks for a number of reasons, including a big project at work, a stomach flu and unplanned technical difficulties. In a bizarre foreshadowing, about three weeks ago my colleague and friend remarked that my the laptop’s desktop was a real disaster (she may have used stronger language) and that if my computer were to crash, I’d be very sorry. Exactly one week later when my laptop crashed, I was indeed very sorry. After some initial panic, it all looks like it’s going to be okay, but I have learned my lesson. I think.
So here I am again, with a little more free time, not feeling like my entire body is made of lead. My laptop is still getting repaired but I’m getting by on a loaner. And it feels really good to be back in the kitchen and having success (get ready for a fantastic Thai curry, homemade ravioli and, I am not kidding, carrots that will change your life). I also received from Santa the 9-quart matte navy Le Creuset Dutch oven that I was pining for a couple of months ago, so I’m trying to figure out what to christen it with. Overall, this winter I’m feeling much less bored by cold-weather cooking than I was last year. I mean, it’s not February yet, but I hope this phase lasts.
One thing about winter cooking is that it forces you to be resourceful. I’m finding myself rummaging through my over-stuffed freezer more often for inspiration (and there is a lot of so-called inspiration packed in there pretty tightly) and cooking through stuff that’s in the pantry and refrigerator because it’s too cold to go outside and buy anything else. Something I’ve been “cooking” lately for all kinds of meals is the following Korean-ish mash-up: white rice (often reheated) mixed haphazardly with gochujang, a large pile of kimchi, one or two 7-minute eggs (depending how hungry I am), halved, sesame oil and soy sauce. It’s honestly one of my favorite things.
But if “real” Korean is what you’re looking for, may I suggest you try japchae. It’s the Korean version of glass noodles (made from purple sweet potatoes!) mixed with all kinds of julienned vegetables. It’s a great dish to have year round, and it’s also pretty healthy if you’re someone who actually made New Year’s resolutions they intend to keep. If you’re new to Korean cooking, this is something that’s completely within reach for you to make, and I think you’ll easily be able to find the ingredients online. Toss it all together, sauce it, and enjoy- maybe the flavors will win you over so much that you’ll find yourself making my Korean bowl next time around!
Ingredients
- 6 oz. (170g) dried dang myeon
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon granulated sugar
- Grapeseed or olive oil, for pan-frying
- 1/2 white onion, thinly sliced
- Kosher salt
- 1 medium carrot, cut into matchstick-size pieces or julienned
- 1/2 lb. (225g) cremini mushrooms, stemmed and thinly sliced
- 1 thumb-sized knob peeled fresh ginger, grated
- 1 bunch spinach, arugula, green cabbage or Swiss chard leaves, thinly sliced
- 1 small red, yellow or orange bell pepper, cut into matchstick-size pieces or thinly sliced
- 1 tablespoon finely grated garlic
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 teaspoon freshly ground black pepper
- 2 teaspoons sesame oil
- 1 tablespoon toasted sesame seeds
- 1 tablespoon grapeseed or olive oil
- 3 raw egg yolks, beaten
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced on the bias
Instructions
- Prepare the noodles. Bring a large pot of water to a boil and cook the noodles according to the package directions until they are cooked through, about 5 to 7 minutes. Drain the noodles and rinse them under cold running water until the noodles feel cool to the touch.
- Shake off any excess water from the noodles and place them in a large mixing bowl with the sesame oil, soy sauce and sugar. Toss until the noodles are well coated, then set the bowl aside.
- Prepare the vegetables: In a skillet, heat a tablespoon of oil over medium to medium-high heat. Cook the onion until soft, stirring occasionally, about 3 to 5 minutes. Season with a pinch of salt and add them to the bowl of noodles.
- Add the carrot to the skillet and cook, stirring once or twice, just until it begins to soften, about a minute and a half. Add them to the bowl with the noodles.
- Add another tablespoon of oil to the skillet, then cook the mushrooms with the grated ginger, stirring occasionally, until the mushrooms release all their liquid and the pan is almost dry. Add them to the bowl with the noodles.
- Add another tablespoon of oil to the skillet and cook the greens, stirring occasionally, until they just soften, about 2 minutes. Drain off any liquid from the pan and place the wilted greens in a colander set into a bowl or the sink to drain.
- Add another tablespoon of oil to the skillet and cook the bell pepper, stirring occasionally, until they just soften, about 2 minutes. Add them to the bowl with the noodles.
- Squeeze excess water from the greens with your hands and place them in the bowl with the noodles. Toss the vegetables and the noodles together with the garlic, soy sauce, sugar, black pepper, sesame oil and sesame seeds. Taste for seasoning, adding more soy sauce, sugar, etc. as desired. Set the noodles aside while you make the eggs.
- To serve: In a nonstick skillet, heat the oil over low heat. Pour in the egg yolks so that they cover the bottom of the pan in a thin layer and let them cook until they are set. Remove the omelet to a cutting board, roll and slice into thin ribbons.
- Top the noodles and vegetables with the egg ribbons, sesame seeds and sliced scallions, and serve immediately.
Notes
From Korean Home Cooking
