Sunday, October 9, 2011

Home cookin': Japchae

Tonight we decided to cook Korean in the tajine pot. Not the first time to cook korean, but bulgogi is real easy anyways. so...first complex korean dish? Actually this isn't that bad. Most of the ingredients are shared by the Taiwanese, so they weren't hard to find or expensive in cost. Clear cellophane noodles, seasons, meat, vegetables and it's done. Actually without some variations in spices, it about the same as a Taiwanese dish I know of. This dish is called Japchae in Korean pinyin. In the process of cooking it, I think we didn't add enough oil, so some of the noodles got burnt at the bottom. But it scraped off easily and actually adds a pleasant texture to it. It doesn't taste burnt, just some added crispyness. I'll probably keep burning a little next time we try this. Discovery by accident. And for the lubricant? Korean beer Hite! I figured we needed Korean beer for a Korean meal. It ended up complimenting the meal pretty well. It tastes light but with more spice and hoppy-ness at the end. The other beer is Orion, an Okinawa beer. Not Korean, but Japanese beer famous in it's southern most island bordering Taiwan. Orion tastes similar to Taiwan beer. Well enjoy the food photo, i'm off to get some ice cream from the grocery store.

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