Tuesday, February 19, 2013

Jab Chea ~ Korean Beef, Veggies, & Noodles

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I love this Korean dish! It tastes wonderful and the presentation is a true work of art!
The first time I made Jab Chea I used regular soy sauce, and even though it was way too salty, the colors, flavors and textures worked so beautifully together. I knew I had to make it again, but with reduced sodium soy sauce!
Last weekend we celebrated our daugher Deborah's birthday, with Jab Chea as the main dish, a fresh garden salad, homemade whole wheat 5-grain bread, and Arizona Sunshine Pie for dessert! We all had such a good time enjoying each others company over a table filled with great food!
In my recipe I "beefed" up the amount of top sirloin, "super veggied" the amount of vegetables, and we have heartier version on Jab Chea ~ Korean Beef, Veggies and Noodles! Make sure to buy a large bottle of low sodium soy sauce . . . You will use 2 1/2 cups in this dish.
Glass noodles
2 ounces of dried champignon mushroom (I bought mine at a Chinese market, but button or brown Italian mushrooms will do in a pinch
1 to 1 1/3 pounds of thinly sliced, top sirloin steak
1 bunch of green onions, white and green, or 1/2 of medium onion cut into 1/4 inch wedges
1 1/2 cups carrot, cut into matchstick pieces
1/2 red pepper or combo of colors (capsicum), cut into matchstick pieces
3 cups of greens (baby spinach, Swiss chard, kale ~ cut into bite-size pieces)
6-8 tablespoons extra virgin olive oil, for sautéing food
1 tablespoon sesame oil
1 tablespoon sesame seed + 1 teaspoon for garnish
1/2 cup low sodium soy sauce
1/2 teaspoon black pepper
6 teaspoons sesame oil
6 cloves of garlic, finely minced
6 teaspoons sugar
2 cups low sodium soy sauce
1/2 cup caster sugar (or pulse white cane sugar in small food processor briefly, to make super-fine granules, but not powdered (confectioners) sugar)
1 teaspoon black pepper
6 cloves finely minced garlic
1. In serperate bowls: Add dried champignon mushrooms and glass noodles using warm water until hydrated.
2. Slice onion, julienne carrot and cut sirloin into thin strips (this can be done ahead of time).
3. Marinate beef strips in Meat Marinade for 20-minutes.
4. Boil Noodle Sauce for 1-minute, set aside.
5. Squeeze extra moisture from mushrooms with hands, cut into 1/4-inch slices
6. Heat large sauté pan on MEDIUM HIGH, add 2 tablespoons oil.
7. Sauté onion, and carrot, keeping al delte, transfer to large platter.
8. Add 1 tablespoon oil: Sauté mushrooms seperately, transfer to platter.
9. Add 2 tablespoons oil: Sauté beef, don't overcook, transfer to platter..
10. Saute drained noodles in the heated pan with 1 tablespoon oil until slightly browned, working in batches, adding 1 tablespoon oil with each batch.
11. Add 2/3 of Boiled Noodle Sauce, cook noodles until soft.
12. To noodles: Add prepard greens, cooked sirloin, mushrooms, onion and carrot. Add remaining Boiled Noodle Sauce and mix with 1 tablespoon sesame oil and sesame seed, heating through until all the greens are wilted.
13. Serve in sauté pan or on large serving plate, top with 1 teaspoon sesame seeds for garnish.
Cut carrots into matchstick pieces.

Slice sirloin into thin strips, remove any fat and gristle (the hard, inedible tissue in meat).

Prepare onions, peppers and greens.

Soak dried mushrooms in warm water by putting a small bowl on top to keep them submerged.
Soaking noodles in warm water.

Marinate sirloin for 20 minutes.
Transfer cooked veggies, mushrooms, and beef to large platter.

Jab Chea ~ Korean Beef, Veggies, and Noodles . . . Beautiful and tasty!!!

One happy customer . . . John Isaac!

Our Birthday Girl Deborah, posing with chopsticks!
Because the United States is a melting pot of diverse cultures, we can enjoy foods from all over the world, not just in restaurants, but in our homes! It's such a joy to be able to cook up a dish from pretty much anywhere in the world . . . Over at Julie's!!!
What international foods do you like to make?

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