Saturday, May 14, 2011

Japchea with Baby Cuttlefish

This is my take on one of the best known Korean dishes. Actually, just like with so many Oriental dishes, there are as many versions as there are people that cook it. Very simple and fast to prepare and yet so tasty.

1 Lb. bag frozen baby cuttlefish, cleaned
1 small carrot, julienned
6” piece of seedless cucumber
3 green onions
1/2 small cooking onion, thinly sliced
3 cloves garlic, chopped and divided into 2 equal parts
1” piece of ginger, chopped and divided into 2 equal parts
Soy sauce
Peanut oil
Sesame oil
1/2 package of dangmyeon noodles (sweet potato starch noodles)
You can substitute cellophane noodles (mung bean or glass noodles) for dangmyeon but Korean noodles have nicer texture.
Defrost cuttlefish in refrigerator overnight. Wash, pat dry and marinade in a bowl with 1 tsp. of peanut oil mixed with 1/2 tsp. of sesame oil and 1 part each of chopped garlic and ginger. Mix well and marinade in refrigerator for 2 hours.

Cook noodles till al dente, about 3 minutes, drain and drop in bowl with cold water. Drain again, cut into 6” long pieces and toss with 1 Tbs. of soy sauce, 1 tsp. of sesame oil and 1 tsp. of peanut oil and reserve.
In a skillet heat 1 Tbs. of peanut oil till haze forms over the pan. Stir-fry rest of garlic and ginger for few seconds and then drop in cooking onions, carrots and cuttlefish. Stir-fry for 2 minutes, add green onions, mix well and then transfer into bowl with noodles. Mix well and season with hot sauce and/or soy sauce to your taste. Serve on individual plates and garnish with cucumber slices.

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