Japchae is usually treated as a side dish in Korean cuisine. But serve it over rice, and this savory and slightly sweet dish of stir-fried glass noodles and veggies becomes the showstopper it deserves to be.
Sancocho is a one-pot stew with chunks of tender beef (meat of your choice or no meat at all) and root vegetables. It is typically served with a side of white rice and a piece of ripe avocado.
When you walk around Korea, you will quickly see the passion for food spilling over from stalls lining the street and small restaurants full of people noisily slurping noodles or preening away at a dish with chopsticks.
This is one of the many dishes that can be made with kimchi. Since every Korean household is bound to have a container of kimchi, kimchi fried rice is one of the easiest Korean foods to make.
My bulgogi recipe is a very simple dish to make, it takes a small bit of preparation and then a quick fry. The best bit is you can keep the sauce for months, I tend to make it up in batches and then add a little to the meat I want to use.
Ingredients
1 cup long grain rice
2 cups water
2 large eggs
Cooking spray
1 1/3 cup frozen peas
1 lb shrimp
2 tbsp. sesame oil
1 small onion
1 medium zucchini (sliced)
1/4 cup low sodium soy sauce
