Cha-Chang-Myeon 자장면‏

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Cha-Chang-Myeon is a kind of noodles, which is very popular in Korea, especially among children. Cha-Chang-Myeon has a mixture of both Korean and Chinese food. You can try tasting the original one at the China Town located in Incheon.
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How to Cook :
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The Sauce
1. In a pot, put in a small amount of oil, pork, spring onion, ginger, onion or you can also put in some garlics.
2. Stir the ingredients together until they are cooked.
3. Add Joong-Kook-Twen-Jang (Chinese Bean Paste), cooking liquor, soup, and wait for it to boil.
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When serving, you just have to pour the sauce onto the noodles and mix it well.
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Japchae 잡채(transparent noodle with beef and vegetables)

Japchae is one of typical party(hangul is Janchi) food in korea. (ex) birthday party, wedding party..)

That meaning is same Janchi guksu. Noodles's mean is long life and long happiness time for their life.

The name, Japchae, comprises the two hanja words; jap (hangul: 잡, hanja: 雜, literally "mixed and stirred") and chae (hangul: 채, hanja: 菜, literally "vegetables"). Therefore, japchae literally means a mixture of vegetables.

Japchae was first made in the early 17th century, when the Joseon Dynasty was reigning in the Korean peninsula. When King Gwanghaegun hosted a big party at his palace, one of his lieges, Yi Chung, created this delicious dish to please the king’s palate. The king liked this dish so much that he rewarded his liege by promoting him to the position of hojo panseo(equivalent to the Secretary of the Treasury)

Ingredients:
1 pack transparent noodle (dangmyun), (soaked in hot water for 30 minutes, drained)
1 medium onion, thin sliced
1/2 carrot, thin julienne
1 bunch spinach, blanched, cut into 3 inches
10 oz thin slice beef
5 green onions, cut in a bias
7 shiitake mushrooms, rehydrated, thin sliced
oil to saute
salt and pepper
2 tbsp sesame seeds


Beef marinade: 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp sesame oil, 1 tsp minced garlic, 1/4 tsp pepper, 1/2 tsp sesame seeds

Shiitake marinade: 1/2 tsp soy sauce, 1 tsp sugar, 1 tsp sesame oil

Noodle seasoning: 1 and 1/2 cup water, 1/4 cup sugar, 2 tbsp soy sauce, 4 tbsp vegetable oil





How to make it:

In a non stick pan, add oil and saute vegetables.

All ingredients have to be cooked separately.


To use the same pan, start with light color vegetable.An ideal order will be onion - green onions - carrot - shiitake mushrooms - beef.

The vegetables don't have to get any color, just need to be softened.

Saute and move to a big bowl to cool a little bit.

Put a non-stick wok or large pan on a medium heat.Add dang myon seasoning, pour in dang myon.

Bring to a boil, stir occasionally for a few minutes until dang myon absorbs water.

In about 10-15 minutes they start to stick together.

From this point, stir constantly until the noodle gets soft and translucent.

Take off from the heat, let cool for a while.

If needed cut the length.

Mix with vegetables, sesame seeds, salt and pepper to taste.

Bibim naengmyon 비빔냉면(Spicy buck wheat noodle)

Naengmyeon is a one of typical cold noodles in Korea.

The cold noodle the wide selection (arrowroot, buckwheat etc.) goes with the cotton, will cut the lifestyle vegetable of cucumber etc. and conceives with one piece and the meat is the food which becomes accomplished with the poached egg.

The cold noodle comes to make from Josun time, at winter eats the cool cold noodle from the warm room.

Currently winter in order to purse a hot weather at summer eats frequently, but the noodles specialty shops sell the cold noodle boil even at winter.

Ingredients:

180 g naengmyon gooksoo (naeng myon noodle), 1/4 cucumber thin julienne, 1 egg

Dipping Sauce (yangnyum Jang):

2 tbsp go choo jang (Korean chili paste), 2 tbsp sugar, 1 tsp sesame oil, 1 tsp minced garlic, 1/2 tsp soy sauce, 1/2 tsp sesame seeds

How to make it:

1. Boil big pot of water for noodle.

2. In a small pot, hard-boil egg.

(To make well done, add water, an egg, bring to a boil, reduce heat to medium,cook for 10 minutes.)

Immerse in a cold water immediately.

Peel, cut in half.

3. Add noodle to a pot, cook for the recommended time from manufacturer.

Dump in a cold water. Wash 2-3 times until the clean water comes out. Drain well. Mix the sauce.

4. In a large bowl, add noodle, put sauce on top.

Garnish with cucumber and an egg.

Tip:

It's little bit spice, So If you don't like spice, you should control the dipping sauce in the Bowl.

If to today the cold noodle, not going over long and well not to be eating like that, in order to be difficult, the cotton the custom which cuts at the length which is suitable happened with the scissors.

If a but traditionally not only Korea from Asia to symbolize long to former times did not cut the cotton at random in order long life.

The usual cold noodle house before cutting, asks certainly the yes or no cutting.

Janchiguksu 잔치국수 (Noodles with vegetables in dried anchovy broth)

Janchi guksu is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also dasima (kombu).

It is traditionally treated to food when they came to the birthday party or wedding party.

So the name is Janchi(=Party).

Noodle is one of long food.

It has a meaning. To blessing for longevity and keeping for happy marriage life for longtime.

In Korea, we ask to someone(the marriageable age), “Do you have a plan that give a noodle to us?”

That’s a same meaning.




Ingredients:

2 bundles somyon noodle
1/4 cup myeol chi (dried anchovy)
1 3x3 kelp piece, 1/2 onion, thin sliced
1 egg, 4 ounce beef
soy sauce, sugar, minced garlic, sesame oil, salt and pepper
1/2 square eomook (fried fish paste)
1/4 cup kim chi - squeezed


Dipping sauce(yangnyeom jang):


1 tbsp soy sauce, 1 tsp chopped green onion, 1/2 tsp sesame oil, 1/2 tsp sesame seeds, 1/4 tsp minced garlic


How to make it:

1. Boil a big pot of water for noodles. Add noodles, cook for 3-4 minutes depends on recommended time. Rinse in a cold water, drain.

2. Add 6 cups cold water to a pot for broth. Add dried anchovy and kelp. Bring to a boil, reduce heat to low simmer for 5-7 minutes. Skim the bubbles, take out anchovies and kelp. Add soy sauce and salt, bring up to a boil again, turn the heat off.

3. Prepare for garnishes

Saute onion with some vegetable oil.



Mix egg with a touch of salt, make a thin crepe.

(Heat pan, add egg and turn off to very low heat.)


Cool slightly, cut into thin strips.

Cut kim chi into thin strips.

(Add 1/2 tsp sugar and sesame oil, mix well with hands.)

Cut beef into thin strips, marinade with some soy sauce, sugar, minced garlic, sesame oil, salt and pepper.
(Heat pan, saute beef.)

Julienne eo mook.
(In a pan, add soy sauce, sugar and pepper, bring to a boil. If the bubble comes up, add eo mook, cook very quickly to absorb liquid on a medium-high heat.)

5. Put noodles in a big bowl.Pour hot broth
Arrange kim chi, beef, onion, eo mook and egg on a platter.

6. Serve individual bowl of noodle.
Guests can add garnishes to fit their tastes.