Japchae (stir fried noodles with vegetables)

Ingredients:

* Starch noodles (“dangmyun”)
* 150 grams of beef
* 1 bunch of spinach
* 1 medium size carrot
* 1 medium size onion
* 5 dried shitake mushrooms
* 1 package of white mushrooms
* 3 cloves of garlic
* 7-8 green onions
* soy sauce, sesame oil, sugar, pepper, and sesame seeds


How to prepare your ingredients before stir frying:

1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
2. Slice a package of white mushrooms (2 cups’ worth).
3. Cut a carrot into thin matchstick-shaped pieces 5 cm long.
4. Cut 7 -8 green onions into 7 cm long pieces.
5. Slice one onion thinly.
6. Slice 150 grams of beef into thin strips.

Now let’s start!

1. Boil 2 bunches of noodles in boiling water in a big pot for about 3-5 minutes or until soft, drain and put in a large bowl.

2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix well and set aside.

3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water. Squeeze it gently to get the water out, then cut it into 5 cm pieces.

4. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the noodles.

5. On a frying pan, heat a few drops of olive oil and your carrot strips and stir fry for 2-3 minutes or until cooked. Pour on top the noodles.

6.On a frying pan, heat a few drops of olive oil and add the sliced white mushrooms. Stir it for a bit and it on top the noodles.

7. On a frying pan, heat a few drops of olive oil and add the sliced onion. Stir fry until translucent then add green onion cook for a minute. Pour it on top the noodles.

8. On a frying pan, heat a few drops of olive oil add the sliced beef and shitake mushrooms. Stir fry until beef no longer pink, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then pour it into the noodles.

9. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the noodles mixture. Mix until all well coated, then sprinkle 1 tbs of toasted sesame seeds on the top.

10. Serve with rice and Kimchi, or as a side dish.



Source: maangchi.com

Rib Bulgogi

Ingredients:

* 2 pounds of tenderloin beef (I used short rib)
* ½ cup soy sauce,
* ¼ cup sugar,
* 1 tbs honey,
* 12 cloves garlic,
* 1 medium size pear,
* 1 medium size onion,
* sesame oil and seeds
* ½ cup cooking wine



1. To make marinade sauce : In food processor put together soy sauce, sugar, minced garlic, onion, Asian pear,cooking wine and honey. Pulse until smooth. Set aside

2. Slice the beef thinly, against the grain.
*tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut.

3. Pour the marinade sauce into sliced beef and add 1 or 2 tbs of sesame oil and some toasted sesame seeds. Mix well and keep it in the refrigerator for at least 3 hours or over night.

4. After 3 hours, grill the meat on BBQ or broil it in oven, or pan fry.



Adapted from maangchi

Apple Strudel in Phyllo

This recipe make two small strudels (therefore you need 10 sheets phyllo dough in total; 5 on each). If you only want to make one strudel I suggest you to use half of the recipe otherwise you'll end up with lots of extra filling.

Ingredients:
* 1/4 cup bourbon or apple juice
* 1/2 cup golden raisins
* 2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
* 1/2 lemon, juiced
* 1 tablespoon lemon zest, finely chopped
* 1 teaspoon ground cinnamon, plus more for sprinkling
* 1/2 cup brown sugar, packed
* 1/2 cup crushed shortbread cookies
* 1/4 cup chopped pecans
* 2 tablespoons butter, cut into pieces
* 5 sheets phyllo dough from 1 pound package of frozen dough
* 2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
* 1 tablespoon granulated sugar
* Confectioners' sugar
* Caramel sauce, purchased

Glaze:
* 1 tsp vanilla
* 2 cups confectioners' sugar
* 3 1/2 tablespoons milk
Mix all ingredients thoroughly.

Directions

For the Strudel:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 20-30 minutes, until golden brown. While baking, mix the confectioner's sugar, milk, and vanilla to create a glaze. Drizzle the glaze and caramel over strudel.



Source: Mmm...Cafe

Raspberry Ganache Pie

WHAT YOU NEED:
1-1/4 cups OREO Baking Crumbs
1/4 cup butter, melted
1 cup COOL WHIP Whipped Topping
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
6 Tbsp. KRAFT Pure Red Raspberry Jam, divided
2 cups fresh raspberries
1 Tbsp. water



MAKE IT:
COMBINE baking crumbs and butter; press onto bottom and up side of 9-inch pie plate. Set aside. Microwave chocolate and whipped topping in medium bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended when stirred. Add 2 Tbsp. of the jam; mix well.

POUR into crust; cover. Refrigerate at least 4 hours.

ARRANGE raspberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

Source: kraftcanada.com

Oatmeal Peanut Butter Cookies

INGREDIENTS

* 1/2 cup shortening
* 1/2 cup butter, softened
* 1 cup packed brown sugar
* 3/4 cup white sugar
* 1 cup peanut butter
* 2 eggs
* 1 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 teaspoon salt
* 1 cup quick-cooking oats



DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

Source: allrecipes