Korean Japchae

I know what you're thinking... Jap-what? Japchae. Kind of like a Korean version of Filipino pancit (which I'm still partial to). Andy described it as a taste he's never experienced before... good or bad, I took it as a compliment.

On a side note, another late post and I apologize. Middle of the weeks have been rough. Too many tests crammed in there, but I promise, I'm still lighting up that kitchen! Just a couple more weeks and spring break will be here and I'll be Savannah, Georgia bound... any recommendations of things to do down there for anybody that's been?

Ingredients:

1 rib-eye steak, thinly sliced and most fat removed
1 bunch spinach
2 carrots, julienned
5 shiitake mushrooms, stems removed and thinly sliced
3 garlic cloves, minced
1 onion, sliced
handful of green onions, thinly sliced
3 tablespoons soy sauce, divided
sesame oil
1 tablespoon sugar, divided
1 package vermicelli rice noodles
1/8 cup seasoned rice vinegar

Bring a pot of water to a boil and add rice noodles. Cook for about 3-5 minutes, then drain and place in large bowl.

Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix well.

Wash the spinach and blanch for about 1-2 minutes. Drain well and mix in with noodles.

In a large skillet under medium high heat, add about 1/2 tablespoon of sesame oil and stir-fry the carrots, onions, and garlic. Add that mixture to the noodles.

Add beef and mushrooms to same skillet and cook until beef is done. Add 1 tablespoon soy sauce, and 1/2 tablespoon sugar. Stir in the green onions and add mixture to noodles.

Finally, add in remaining soy sauce and sugar, 2 teaspoons sesame oil, and rice vinegar. Mix well and serve!

Like I said, I'm still partial to the Filipino pancit after eating this dish. It was tasty.... different... but tasty nonetheless. Enjoy!