(1)Spicy chewy noodles
- Combine seasoning sauce ingredients to a bowl and mix well.
- Pick out any rotten soybean sprouts, then rinse and drain a few times in cold water.
- Put the soybean sprouts in a pot and add 2 cups water with ½ teaspoon salt. Cover and boil for 12 minutes over medium heat.
- Put half of the sprouts in a large mixing bowl so they can cool down. What’s left in the pot will be served as a soup with the jjolmyeon, so keep it hot.
Cook the noodles
- Bring a large pot of water to a boil.
- Add the noodles to the boiling water.
- Stir with a wooden spoon or tongs occasionally so that they don’t stick to each other. Cover and let cook for 5 minutes over medium high heat.
- Take a sample to see if the noodles are cooked properly. They should be chewy but soft. If they’re not soft enough, cook them for another 1 or 2 minutes.
- Strain and rinse the noodles in icy cold water. Rub the noodles with your hands in the cold water to remove any excess starch and to cool them down. Strain.
Mix and serve
- Add shredded cabbage, shredded carrot, and the seasoning sauce to the bowl with soy bean sprouts. Mix it with the wooden spoon.
- Add the noodles, sesame oil, and sesame seeds. Gently mix it up by hand. You can add a few pieces of ice cubes to make them cold. You can wear a plastic glove, if you want. It will be cold!
- Divide into 2 portions and put them into 2 large shallow bowls. Add cucumber, shredded gim, and half an egg on top.
- Add salt and some chopped green onion to the soybean sprout soup to your taste. Serve with the jjolmyeon.
- Combine sugar, vinegar, salt, and water in a large bowl. Mix well until it turns into a clear pickle brine.
- Add the cabbage and mix well by hand.
- Let it sit for 15 minutes, then mix well and turn it over so the leaves pickle evenly. Repeat this every 10 to 15 minutes for 1 to 2 hours until the cabbage gets soft and withered.
- Squeeze out the excess water and refrigerate until ready to serve.
- Add the pork, onion, ginger, garlic, soy bean paste, brown sugar, hazelnut coffee powder, and the water to a large pot. Cover and cook for 1 hour over medium high heat.
- When it boils vigorously, turn the pork over with a wooden spoon or tongs.
- After 1 hour of boiling, turn down the heat to low and cook for another 15 minutes.
- Take out the cooked pork and let it cool down until ready to serve.
For spicy oyster radish salad
- Cut the radish into matchsticks and put them into a bowl. Mix with the salt and let it sit for 10 minutes.
- Squeeze out the excess water and put it back into a bowl.
- Take the oysters out of the fridge and wash and drain.
- Create a seasoning mixture by combining hot pepper flakes, fish sauce, sugar, garlic, and green onion in a bowl. Mix well with a wooden spoon.
- Add the seasoning mixture to the radish and mix well by hand. Add the oysters and mix it gently. Add the sesame seeds.
For shrimp sauce
- Combine the fermented salted shrimp, sugar, hot pepper flakes, green onion, garlic, and water in a small bowl. Mix it well with a spoon. Sprinkle with sesame seeds.
Ready to serve!
- Slice the pork into 1/8 inch thick pieces. Put them on a large platter.
- Add the cabbage, spicy oyster radish salad, and shrimp sauce side by side nicely. Sprinkle with some sesame seeds and serve.
- Koreans often serve with Korean booze: soju, makgeolli, or even beer in a pinch. Children should have Coke. ; )
(3)Seaweed rice rolls
- Place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon salt and 2 teaspoons sesame oil over top with a rice scoop or a wooden spoon.
- Let it cool down enough so it’s no longer steaming. Cover and set aside.
- Combine the blanched spinach, 2 minced garlic cloves, ½ teaspoon salt, and 2 teaspoons sesame oil in a bowl.
- Mix well by hand and put it on a large platter with the sliced yellow pickled radish.
- Combine the carrot matchsticks with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a pan and add a few drops vegetable oil.
- Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the spinach.
- Trim the fat from the skirt steaks and slice into ¼ inch wide, 3 to 5 inch strips. Put the strips into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove, ¼ teaspoon ground black pepper,1 tablespoon plus 1 teaspoon brown (or white) sugar, and 2 teaspoons sesame oil.
- Mix well by hand.
- Set aside, and let them marinate while we do the egg strips.
- Crack 3 eggs in a bowl and add ¼ teaspoon salt. Beat it with fork and remove the stringy chalaza.
- Drizzle a few drops of oil on a heated 10 to 12 inch non-stick pan. Wipe off the excess with a paper towel so only a thin sheen of oil remains. Turn down the heat to low and pour the egg mixture into the pan. Spread it into a large circle so it fills the pan.
- When the bottom of the egg is cooked, flip it over with a spatula. Remove from the heat and let it cook slowly in the hot pan for about 5 minutes, with the ultimate goal of keeping the egg as yellow as possible, and not brown.
- Cut it into ½ inch wide strips. Put it next to the spinach on the platter.
- Heat up a pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked.
- Set aside.
Let’s roll gimbap!
- Place a sheet of gim on a bamboo mat with the shiny side down. Evenly spread about ¾ cup of cooked rice over top of it, leaving about 2 inches uncovered on one side of the gim.
- Place beef, carrot, yellow pickled radish strip, a few egg strips, and spinach in the center of the rice.
- Use both hands to roll the mat (along with gim and rice) over the fillings, so one edge of the rice and gim reaches the opposite edge. This centers the fillings in the roll, so they’ll be nicely in the middle when you slice it.
- Grab the mat with both hands and and press it tightly as you continue rolling the gimbap. Push out the mat as you roll, so it doesn’t get wrapped in the gimbap.
- Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.
- Repeat 4 more times with the remaining ingredients.
- Put some sesame oil on the finshed rolls and sprinkle some sesame seeds over top. Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting.
- Put it on a plate and serve immediately or pack it in a lunchbox.
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