Easy Asian Recipes

Here are two recipes that I've prepared for you that will stretch your dollar. These ingredients are easy to find, and substitutions are simple to make.
Sukiyaki is one of those dishes that is not only fun to say but delicious to eat!
Lucky for you it’s easy to make and takes no time to make and that’s no gimmick I'm trying to sell you as a TH-camr, I mean what have I got to lose. Here is the low down of Sukiyaki.
~ Sukiyaki Ingredients:
For the broth:
1/4 cup soy sauce
1/4 cup mirin
1/4 cup sake (or substitute with more mirin if you don't have sake)
1 tablespoon sugar
1 cups water
1 teaspoon chicken bouillon (optional but adds umami)
For the hot pot:
1/4 lb thinly sliced beef (any tender cut)
1 pack udon noodles (fresh or pre-cooked)
1/4 head of Napa cabbage, chopped
1 block of firm tofu, cubed
1 carrot, thinly sliced
1 bunch green onions, cut into 2-inch pieces
1 pack of mushrooms (shiitake, enoki, or button mushrooms)
Instructions:
To prepare the broth, combine the soy sauce, mirin, sake, sugar, and water in a pot. Bring the mixture to a boil over medium heat, then reduce to a simmer and stir until the sugar dissolves. Set aside.
Next, prepare the ingredients by arranging the beef, vegetables, tofu, and mushrooms on a plate. If you are using pre-cooked udon, rinse it under hot water to separate the noodles. If using fresh udon, cook according to the package instructions and drain.
For cooking sukiyaki, heat a small amount of oil in a large pan or pot over medium heat. Add the beef slices and cook briefly until they start to brown. Pour in the prepared broth, then add the cabbage, spinach, tofu, carrots, green onions, and mushrooms. Simmer until the vegetables are tender and the beef is fully cooked, about 5-7 minutes. Add the udon noodles and cook for an additional 2-3 minutes until heated through.
Serve the sukiyaki hot from the pot, using small bowls to ladle out the broth and ingredients.
Enjoy this easy and comforting sukiyaki with udon!
Japchae, another staple I grew up eating, is typically found during celebrations or at your local Korean restaurants. Either way, you should treat yourself to a little Korean noodles. Besides being filling and nutritious, they are fun to slurp up. My mom always taught me to soak the hard noodles in water before cooking them so that they stay bouncy. Here's a little tip for you: make sure not to overcook them, as they will expand and become bloated.
But enough about my taco Tuesdays-here’s the lowdown on how to make some fast and easy japchae my way.
~ Japchae Ingredients:
90g sweet potato noodles (dangmyeon)
Half lbs beef (sirloin or ribeye), cut into thin strips
1 carrot, julienned
1 yellow bell pepper, julienned
½ onion, thinly sliced
2-3 shiitake mushrooms, thinly sliced
2 green onions, chopped
2 cloves garlic, whole for a mild flavor ( chop/mince for stronger flavor)
Sauce:
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoons sesame oil
Salt and pepper to taste
To prepare the noodles, boil water in a large pot and cook the sweet potato noodles according to the package instructions, usually 6-7 minutes. Drain and rinse with cold water, then cut the noodles with scissors to shorten them if desired, and set aside.
For the sauce, mix 3 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, salt, and pepper in a bowl. Take 1 tablespoon of the sauce to marinate the beef and reserve the rest for the noodles.
To cook the vegetables, heat a bit of oil in a large pan or wok over medium-high heat. Add the whole garlic and stir-fry until fragrant, then add the onions and cook until translucent. Add all the vegetables to the pan and cook together. Remove the vegetables from the pan and set aside.
For the beef, in the same pan, add a bit more oil if needed and stir-fry the marinated beef until fully cooked, then set aside.
To combine everything, in the same pan or a large mixing bowl, combine the cooked noodles, vegetables, and beef. Pour the remaining sauce over the mixture and toss everything together until well combined and heated through. Finally, transfer to a serving dish, sprinkle with sesame seeds, and garnish as desired.
Tips:
Adjust the seasoning to your taste by adding more soy sauce or sugar as needed.
Japchae can be served warm or at room temperature.
Feel free to add other vegetables like zucchini or use different proteins like chicken or tofu.
Make sure not to overcook the noodles. It will get soggy.

[@grahammyhre1977]

Great now I’m hungry

[@Howlingkorean]

Thank you for liking my sleepy-time video! I always appreciate the support. PS I'll have to make you guys some the next time you'll visit.

[@alienseamonkey]

If that was eating on the cheap in college, then you were living large. Beautiful dish!

[@Howlingkorean]

Eating well but bland and no flavor it was all rice and tuna no sauce or flavor.

[@alienseamonkey]

@@Howlingkorean lol! I was trying to be funny. No one should have to eat tuna and rice. Unless you really want to 😄

[@Howlingkorean]

@@alienseamonkey 😅😬