★shades of black & white.

Dish: Beef Noodles with Red Pepper Sauce

This dish combines paper thin somyeon wheat noodles with gojuchang, the most fiery of Korean codiments. The result is not for the spice-shy but is sure to stimulate the taste buds.

What You'll Need:

150g - 200g beef sirloin (cut into thin strips)

5 - 8 fresh shiitake mushrooms (stems trimmed, caps thinly sliced)

1 - 2 tbsp light soy sauce

1.5 - 2 tsp sugar

2 cloves garlic (minced)

1/2 - 1 tbsp sesame seeds

1 tbsp sesame oil

1 carrot (peeled and cut into matchsticks)

2 tbsp spring onion (sliced)

300g dried somyeon/Japanese somen noodles

2 tbsp Korean hot bean paste (gochujang)

STEP 1: In a bowl, combine the beef and mushroom with soy sauce, sugar, garlic, sesame seeds and sesame oil, and mix until the beef and mushroom are well coated with the seasonings. Set aside.

STEP 2: Heat the pan/wok over high heat and stir-fry the carrot till slightly soft and golden, then add in the beef mixutre and spring onion for 2 - 3 minutes until meat is browned and cooked. Remove from the heat and set aside.

STEP 3: Bring half a pot of water to boil. Add the noodles and cook until soft, 5 - 7 mins. Remove from the heat and rinse in cold water, then drain well. (This can be done simulatoneously while cooking the carrots)

STEP 4: Place the noodles into the pan/wok, and add the hot bean paste (gochujang) and stir-fried beef and vegetables, and toss thoroughly until well blended. (*Note: Add a bowl of water if its too dry).Transfer to serving platters and serve immediately.

Serves 4 - 6

Preparation time: 20mins

Cooking time: 10 - 20mins

Dish: Spinach Omelet Rolls

You may also use mushrooms as fillings if spinach is not your forte.

What You'll Need:

250g spinach leaves or 10 fresh shiitake mushrooms (washed and trimmed)

8 eggs (beaten)

1 tbsp rice wine

2 tbsp milk

Seasonings

1 tbsp sesame oil

4 clove garlic (minced)

1/2 tsp Korean chili powder (gochugaru)

1 - 2 green finger-length chilies (minced)

2 spring onion (minced)

1.5 - 2 tbsp light soy sauce

STEP 1: Bring half a saucepan of water to a boil and blanch the spinach leaves/mushrooms for 30 seconds until just soft. Remove from the heat and rinse in cold water. Squeeze out the excess water and slice the spinach leaves into strips/minced mushrooms. In a bowl, toss the leaves/mushrooms with the seasonings until well coated and set aside.

STEP 2: Combine the beaten egg, rice wine and milk and mix well. (*Note: beat the eggs slowly to have lesser bubbles so that when frying, the egg will not have many holes)

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STEP 3: Heat frying pan with oil until hot, reduce the heat to low and pour in 1/4 of the egg mixture, turning the pan to form a very thin layer. Cook the omelet for about 2 minutes , then flip over and continue to cook the other side until done, about 30 seconds. Remove from the heat and continue to cook the remaining egg mixture in the same manner.

STEP 4: Place an omelet on a cutting board and spread 1/4 of the seasoned spinach leaves evenly over it. Slowly roll the omelet up into a neat cylinder and then slice it into bite-sized lengths. Repeat with the other omelets and serve immediately.

Serves 6 - 8

Preparation time: 20 mins

Cooking time: 15mins

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Do try cooking these simply dishes!