This was my first attempt at making Korean food at home, and my second attempt at eating and enjoying kimchi. (I HATED it the first time I tried it, but this time I really liked it. Amazing the difference a couple years makes).
I LOVE the presentation, and how it lends itself to customizing your meal. It takes a little longer than a simple stir fry, but once you get going on the blanching and sauteing, it moves pretty quickly. The list of ingredients looks a little daunting, but everything is pretty easy to find, and you could always omit components you don’t care for.
(from Growing up in a Korean Kitchen by Hi Soo Shin Hepinstall)
1/2 tbsp soy sauce
1 tbsp rice wine
1 green onion (white and pale green parts only), finely chopped
1 clove garlic, crushed and finely chopped
1 tbsp freshly squeezed lemon juice
3 1/2 tbsp sesame oil
3/4 lb boneless skinless chicken breast, sliced into thin 3″ strips
1 lb summer squash, sliced into thin 3″ strips
3 tbsp vegetable oil
1 jalapeno, seeded and cut into thin strips
1/2 red bell pepper, seeded and cut into thin strips
1/2 lb white mushrooms, shredded
1/2 lb napa cabbage (stem only), cut into thin strips
1 cup kimchi
1 pound Asian wheat noodles
1 tbsp toasted sesame seeds
1/2 tbsp red pepper flakes
To make the seasoning for the chicken, in a bowl, combine the soy sauce, rice wine, green onion, garlic, lemon juice, 1/2 tbsp sesame oil, and a pinch of salt and pepper.
Add the chicken, toss well, and set aside.
Place the summer squash in bowl and sprinkle with a pinch of salt.
Let sit for 15 minutes.
Using a kitchen towel, squeeze out as much liquid as possible.
In a skillet, heat 1 tbsp vegetable oil over medium-high heat until hot.
Add the squash and saute for about 2 minutes.
Season with a pinch of pepper.
Place on serving plate.
In the same skillet, heat 1 tbsp vegetable oil over medium heat until hot.
Add the chicken and saute for 3 minutes, or until the chicken is cooked through but still moist.
Transfer to the tray next to the squash.
In the same skillet, heat 1/2 tbsp vegetable oil over medium-high heat until hot.
Add the jalapeno and bell pepper strips and saute for 1 minute.
Season with a pinch each of salt and pepper and transfer to the tray next to the chicken and squash.
In a large saucepan, boil 4 cups of water with 1 tbsp white vinegar and a pinch of salt.
Blanch the mushrooms for 10 seconds, or until barely wilted.
Scoop out the mushrooms and plunge into ice water to stop cooking.
Reserve the blanching water.
Drain the mushrooms in a colander and, with a clean kitchen towel, squeeze out as much liquid as possible.
Set aside on a work surface.
Add water to the saucepan and bring to a boil again.
Add the cabbage, blanch for 3 minutes, and plunge in ice water and squeeze out the liquid (as with the mushrooms).
In a small bowl, combine 1/2 tbsp sesame oil and a pinch each of salt and pepper.
Add the mushrooms, mix well, and transfer to the serving plate next to the chicken, peppers, and squash.
In the same bowl, repeat with the cabbage and transfer to the serving plate.
Combine the kimchi with 1 tbsp sesame oil and transfer to the plate.
In a large stockpot, bring 4 quarts of water to a boil and add the noodles.
Cook according to package directions, drain in a colander, and transfer back to the same pot.
Add 1 tbsp sesame oil and toss well.
To serve, divide the noodles into individual bowls.
Each person can then distribute the cooked ingredients over the top of their noodles, and garnish with sesame seeds and pepper flakes.