Week 22 - Ireland and South Korea

Last time I did this challenge I did not make Soda Bread, so I did this time round. It turned out ok too, although I cannot think what we had it with - it might have been a curry (which might not be correct, but we enjoyed it!

South Korea was a lovely stir fry, Japchae, which we all really loved and have had since its discovery.

Marha-Porkolt-(Beef-Paprika-Stew)

Source: http://toriavey.com/toris-kitchen

2 tbsp vegetable oil (I used olive)

1 large onion, minced

1 large garlic clove, minced

1/2 medium green bell pepper, chopped

1 lb. beef stew meat

2 tbsp sweet (mild) paprika - Hungarian paprika is best

1 tsp caraway seeds

1 large tomato, cored and chopped (I used a tin of chopped tomatoes)

Salt and black pepper to taste

1 tbsp chopped fresh parsley for garnish (optional)


Total Time: 2 Hours 15 Minutes

Servings: 4

1. In a large sauté pan, heat canola oil over medium. Add minced onion and sauté for about 8 minutes till softened. Add the garlic and green bell pepper. Continue to sauté for another 5 minutes till garlic is fragrant and bell pepper is tender-crisp.
2. Add the beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, till meat is browned.
3. Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pan. Pour 4-5 cups of hot water into the pan, till the meat is almost covered. Stir and bring to a boil.
4. Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 90-100 minutes, replenishing the water as needed to keep it from getting dry.
5. The stew is ready when the meat is fork tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired. Serve over spaetzle, potatoes, rice or noodles.

Japchae
Source: Stevie Parle, Telegraph (28FEB2014)
 

The most authentic way of making this is to fry all the ingredients separately and then combine them at the end, but I think that perhaps life is a bit short for all that. If you have any other vegetables at the bottom of your fridge, feel free to include them too. Glass noodles can be found at all Asian supermarkets.

Serves 4

4 tbsp soy sauce

2 tbsp sugar

2 tbsp sesame oil

2 tbsp shaoxing rice wine/dry sherry

Vegetable oil

200g/7oz pork chop, or rump steak, cut into thin strips

150g/5oz glass noodles, ideally sweet potato (dangmyeon)

1 onion, very thinly sliced

1 garlic clove, finely sliced

1 large carrot, peeled and cut in julienne strips

175g/6oz mangetout, thinly sliced

40g/1 ½ oz dried wood ear mushrooms or shiitake, soaked in warm water for 30 minutes

Sesame seeds, to decorate

 

Combine the soy sauce, sugar, sesame oil and Shaoxing in a bowl and put it to one side. Heat a wok or large frying pan over a high heat and add a small splash of oil. When it just begins to smoke, season the pork and add it to the pan. Leave it for a minute or so to get a bit of colour, then pour in half the soy mix. Let the liquid reduce for a few moments, then take it off the heat — the meat should be just tender at this point. Transfer to a plate to cool and wipe out the wok.

Cook the noodles according to the instructions on the packet. Drain, then while they are still warm pour over the remaining half of the soy mix. Put to one side. Add a splash of oil to the wok and place over a medium heat. Add the onions and garlic and a pinch of salt and cook for five minutes until soft, then add the carrots and mangetout and cook for a further three minutes. Slice the mushrooms into thin strips, then add them to the pan.

 As soon as they are softened, return the pork and its juices to the pan and stir well. Take off the heat and leave the vegetables to absorb the pork flavours. Once everything has cooled to room temperature, combine the vegetables and noodles and toss well. Adjust the soy and sugar according to your tastes. Sprinkle over the sesame seeds and serve.