Jab Chae

Ingredients:

• 4-5 oz tang myun- soak in hot water for 30min, drain, and cut briefly with scissors
• 1 medium carrot- julienned
• 1/2 medium onion- julienned
• 2 scallions- sliced on bias
• 1 bunch spinach- blanched, cut into thirds
• 1/4 cup chadolbaegi (thinly sliced frozen beef)- sliced
• 6 dehydrated shiitake mushrooms- soak for 2hr, sliced
• 5 button mushrooms- sliced
• 1/2 kamaboko (Japanese fish cake)- sliced thinly
• tang myun marinade
  • 1/6 cup light soy sauce
  • 4 tbsp sugar
  • 6 tbsp water
  • 3 tbsp sesame oil
  • 3 cloves garlic- finely minced
  • 3 tbsp mirin
• 1 tsp garlic/parsley mix
• sesame seeds
• fresh ground pepper
• vegetable oil

Directions:

-Set pan on medium high heat. Coat pan lightly with oil. Pan fry chadolbaengi until cooked. Remove from pan and put into a large bowl.

-Reset pan on medium high heat. Add more oil if necessary. Cook button and shiitake mushrooms. Remove from pan and set aside in the same bowl as the cooked beef.

-Repeat and cook carrots and onions. Toss thoroughly until cooked, about 3-4min. Remove from pan and set aside in the same bowl.

-Repeat and cook spinach. Spinach will cook quickly, about 2-3min. Remove from pan and set aside in the same bowl.

-Repeat and cook fish cake and scallions. Toss for about 2-3min. Remove from pan and set aside in the same bowl.

-Reset pan onto medium high heat. Lightly coat pan with oil. Add tang myun to pan. Add tang myun marinade. Toss and mix thorougly. Cover for 2min. Uncover, toss, add garlic parsley mix, toss again. Taste. When liquid has fully absorbed into tang myun, remove from pan and into the same bowl.

-Generously add fresh ground pepper, toss mixture thorougly. Finish with sesame seeds.