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Yummy Korean Glass Noodles (Jap Chae)
History
Jap Chae was invented in the 7th century by the subjects of the King of Joseon. According to the story, the King liked the dish so much he gave the servant a promotion! Ever since then, this "mix of vegetables" was cooked with its perfectionary, just like the servant's original recipe.
Ingridients
History
Jap Chae was invented in the 7th century by the subjects of the King of Joseon. According to the story, the King liked the dish so much he gave the servant a promotion! Ever since then, this "mix of vegetables" was cooked with its perfectionary, just like the servant's original recipe.
Ingridients
- 1 pkg. (8 serving size) sweet potato vermicelli
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup brown sugar
- 1/2 cup boiling water
- 3 tablespoons vegetable oil
- 1 teaspoon toasted sesame seeds
- Break the vermicelli into small pieces and place in a deep-sided dish. Cover with hot tap water and soak for ten minutes; drain.
- Whisk together the soy sauce, brown sugar, and boiling water; pour over the drained noodles; allow to soak 2 minutes.
- Pour the vegetable oil into a skillet and place over medium heat. Add the noodles and soy sauce mixture to the skillet and cook and stir until hot, about 5 minutes. Sprinkle sesame seeds over the noodles just before serving.
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Spicy Cabbage Kimchi
History
The first Kimchi was made in the 7th century. But these Kimchi were not that spicy. By the 12th century, a new method was made for making kimchi because there were no fridges. Kimchi got its spicy taste by the 1800s and became the Kimchi today.
Ingridients
History
The first Kimchi was made in the 7th century. But these Kimchi were not that spicy. By the 12th century, a new method was made for making kimchi because there were no fridges. Kimchi got its spicy taste by the 1800s and became the Kimchi today.
Ingridients
- 2 heads Napa cabbage
- 1 1/4 cups sea salt
- 1 tablespoon fish sauce
- 5 green onions, chopped
- 1/2 small white onion, minced
- Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
- Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month .