Spicy Doenjang glazed Red Potatoes

Doenjang is Korean fermented soybean paste. It has a very special flavor and I like to use it when I can...mostly in soups but if I'm not in the mood I use it as a sauce for veggies. This dish can be altered if you find deonjang to be too strong a flavor for you. Miso paste is a Japanese version of doenjang, it is milder and might be easier for people new to soybean paste to handle.

4 New / red Potatoes cut into bite size pieces

2 tbsp cooking oil

1/3 cup water

1 tbsp deonjang

two pinches chili pepper flakes(more if you like spice)

mix deonjang and water together, I usually mash up any chunks of beans that are in the mix just for a smoother appearance.

heat pan/wok and add oil. When hot add cut potatoes to pan, stir till somewhat crispy skin appears, add diluted beanpaste mix well with potatoes. Add chili flakes and cover pan with lid for a few minutes or until water is mostly absorbed into potatoes. turn off heat and let set with lid on to finish cooking by steam.

Good to eat as a side dish with meats or by itself. Quick and easy to make

Jap Chae/Chap Chae Korean noodle dish

I love watching korean dramas cause they are usually always eating something that makes me want to go...."I wonder what that tastes like...Im gonna cook it!". This evening (early morning for many others) I made it and another dish for a snack later in the day. For the most part I followed the recipe on the bag of sweet potato noodles a.k.a. chinese glass noodles.

1 small bag of noodles

1 yellow squash(can use a number of veggie combos)

1 handful of par-boiled spinach

1 large carrot julienned

1 handful bean sprouts

green onions cut lengthwise

Sauce:

few cloves of garlic minced

1/4 cup soy sauce

2 tbsp sesame oil

3 tbsp sugar(brown pref.)

Boil water and place noodles in to cook for 3-4 minutes until al dente , drain and run under cold water to stop cooking. set noodles aside.

stir fry carrots then add rest of veggies when they are somewhat soft. add noodles, if they stick to pan add some oil. stir for a minute then add sauce, continue cooking for 3 minutes. salt and pepper to taste.

Usually this dish uses meat but I opted not to use it, if you must use thinly sliced beef and cook before all other steps add during sauce stage.

can be served hot or cold....cold noodles in the summer taste the best!