International Cuisine – Korean Night

I used to work with a girl who would make Chop Chae for every potluck.  She knew I liked it so much, she would make sure I had some extra to take home.  I miss Sonya and that delicious dish.  It’s time to learn how to make it myself.  Turns out, it’s not so difficult.  It’s probably the easiest thing I’ll make all month.  We happened to get a ton of chanterelle mushrooms from a friend who foraged them.  Most other ingredients were already in my pantry and fridge.  I went to Fubonn for the other ingredients, specifically the sweet potato (or glass) noodles.

It’s a pretty basic Korean stir fry with noodles, beef, mushrooms, carrots, spinach, soy sauce, and sesame sauce.

photo 1 (9) photo 2 (10)It turned out delicious and I will definitely make it again for a healthy and delicious meal.  While at Fubonn, I decided to pick up Korean wine, unsure what makes it distinctively Korean.

photo 3 (11)The first thing you notice is the horrible smell that travels slowly up your nostrils and tells you this is a bad idea.  Unfortunately for me, I don’t listen, and dive right in to a big sip.  It tastes just like it smells.  Like rotten fruit mixed with syrup.  There is about 3/4 of a bottle in my fridge if anyone is interested in what that tastes like.

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