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Five Shreds Noodles, Noodles, Korean Recipe, Korean Food Recipe
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FIVE SHREDS NOODLES

INGREDIENTS :

120g beef tenderloin, 1 baby cucumber, 280g jajangmyeon, 3 sesame plant leaves, 100g cabbage kimchi, 4 dried shiitake mushrooms, 1 carrot, 1 baby radish, some lettuce, 3 eggs, 2 cloves of garlic, 1 stem of Peking scallion, 1.5T sesame seeds, 2t sesame oil, 2t salt, 1t oil.


SEASONINGS:
(1) 1/4T soy sauce, 1/5T chonju (i.e. rice wine), 1/2T grain syrup, 1/4t ground sesame seeds, some ground white pepper.
(2) 2t sesame oil.
(3) 1/4T soy sauce, 1/5T chonju, 1/2T grain syrup, 1/4t ground sesame seeds, some ground white pepper.
(4) 2T soy sauce, 1T low sodium soy sauce, 2.5T rice vinegar, 1.5T honey, 1t Korean hot red pepper paste, 1/2T Korean hot red pepper powder, 1t sesame oil.

PREPARATION :

1. Rinse dried shiitake mushrooms; Soak in water till soft.
2. Drain cabbage kimchi.
3. Wipe-clean beef tenderloin with damp kitchen paper; Cut off any bones; Tenderize with a meat mallet for 20 minutes; Cut into shreds; Marinate in seasoning (1) till ready to use.
4. Julienne the cabbage kimchi from the step 2; Transfer to a bowl; Add seasoning (2); Toss till well mixed; Set aside.
5. Peel, rinse and cut off both ends of a carrot; Julienne.
6. Rub cucumber with some salt; Rinse and drain; Cut off both ends of the cucumber; Rub each end with another cut-off end for a minute; Rinse and drain; Julienne.
7. Lift the shiitake mushrooms from the step 1 up; Squeeze out any excess water; Trim off the stems; Cut into shreds and marinate in seasoning (3) till ready to use.
8. Cut off the stem of lettuce; Soak in water for 20 minutes.
9. Peel, rinse and cut off both ends of baby radish; Cut into thin round-slices.
10. Cut off the roots of Peking scallion; Rinse and drain; Chop finely.
11. Peel, rinse and mince garlic.
12. Lift the lettuce from the step 8 up; Rinse and drain.
13. Beat eggs to a bowl; Whisk till well blended.
14. Add 1t sesame oil to a non-stick pan; Swirl the pan around to evenly coat the pan with the oil; Heat over a medium heat; Turn to a low heat; Pour the egg solution into the pan; Pan-fry over a low heat till the egg sets; Turn it over; Pan-fry over a low heat till slightly brown; Turn off the heat; Cool at the room temperature.
15. Blanch jajangmyeon in boiling water with some salt and oil for a few minutes (according to the package instruction); Lift the jajangmyeon up immediately and rinse in cold running water till cool; Drain.
16. Wipe clean sesame plant leaves with damp kitchen paper; Julienne.
17. Heat a non-stick skillet over a high heat; Add sesame seeds; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 20 minutes); Turn off the heat; Transfer the sesame seeds to the mortar and pestle; Crush.
18. Add 1t sesame oil to the skillet; Heat over a medium heat; Turn to a low heat; Add the garlic and the Peking scallion; Stir-fry over a low heat till fragrant; Add the shiitake mushrooms from the step 7; Turn to a medium heat; Stir-fry over a medium heat for 6 minutes; Add the beef tenderloin from the step 3; Stir-fry over a medium heat till medium well; Turn off the heat; Set the beef mixture aside.
19. Add seasoning (4), the sesame seeds from the step 17 to a big mixing bowl; Stir till well mixed; Add the jajangmyeon; Toss till well mixed.
20. Cut the egg omelet from the step 14 into shreds.
21. Arrange the lettuce in serving bowls; Put the jajangmyeon on the top of the lettuce; Arrange all the remaining ingredients on the top.