Let's go Korean!

Here are some Korean dishes that I've tried cooking and enjoyed eating!


PULGOGI
Mix together 4 scallions chopped, 3 garlic cloves chopped, 1 T crushed, toasted sesame seeds, 3 T soy sauce, 2 t rice wine, 1 T sesame oil, 2 T sugar, 2 T water and plenty of black pepper.
Pour the marinade over 1 1/4 pounds filet mignon, sirloin or round steak.
Grill over high heat .

CHAPCHAE
Drain 6 dried black mushrooms (tenga ng daga) soaked in hot water for 30 minutes. Cut out and discard the stems and any hard parts. Thinly slice the mushroom caps.
Add 5 ounces of young fresh spinach leaves to a large saucepan of boiling water. Cover and quickly return to a boil. Boil for 2 minutes, then drain and rinse under running cold water. Drain well and squeeze out as much water as possible. Separate the leaves.
Heat vegetable oil and sesame oil in a deep skillet. Add garlic and chili, and stir fry for 10 seconds. Add Chinese cabbage leaves, mushrooms, zucchini and carrot and stir fry for 3 minutes until the veggies are tender but still crisp. Turn the heat to low and stir in cellophane noodles, 1 T soy sauce, 1 t sugar and salt. Cook for 2 minutes more then serve.