Bulgogi Beef and Jap Chae

A really easy recipe
Everything can be bought at an Asian grocery store

Bulgogi:
- About 2 lbs of thinly sliced beef (these are already readily available at any Asian grocery store)
- ½ bottle of Korean BBQ marinade
- 1 tbsp Korean chili powder
- ½ tbsp soy sauce (optional for extra flavour but omit if you don't like it too salty)
- Black pepper to taste
- 2 cloves of garlic
- ½ onion

Directions: 
Combine everything in a large bowl (except garlic and onion). 
Let it marinate for 30 mins in the fridge. 
Set stove at med-high heat, oil up a wok and saute garlic an onion until translucent.
Dump everything from your bbq marinade, even the sauce. Cook until beef is tender..


Jap Chae:
- ½ package of Korean glass noodle
- 1 tbsp sesame seed oil
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tsp Korean chili powder
- 2 carrots (thinly sliced, julienne)
- 2 stalks green onion (1 stalk for garnish)
- 2 cloves of garlic
- ½ onion
- water to moisten the noodles during the stir fry
- salt& pepper to taste

Directions:

• Follow the instructions of the glass noodle package you buy but this is what I did. Soak the glass noodle in a large bowl of water for 30 mins. Cook noodles in boiling water for 6 minutes, until they are tender. Drain, place back into a large bowl and add sesame seed oil, toss then set aside. 
• Mix soy sauce and sugar in a small bowl, set aside. 
• In a large wok, heat up some oil and saute your garlic and onions, cook carrots and green onions, add soy sauce/sugar mixture until everything is coated. Add glass noodles and toss until everything is coated. Add more soy sauce and water until you get the consistency you desire. The noodles soak up a lot of liquid so make sure it doesn’t get dry. You only really need to keep tossing everything for about 10 mins, or until everything is heated and coated through. Season with salt and pepper to your taste, and season with the red pepper powder to however spicy you like it. Garnish with green onion and serve.

Enjoy!