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I took a little break from the blog because something unusual was happening to me!<\/p>\n
I kind of lost interest in food.<\/p>\n
It never happened to me and I had a hard time coping with it.<\/p>\n
I was still eating, but I was not excited about food, either eating or cooking.<\/p>\n
I tried to give myself inspiration by watching my favorite Food Network shows, going through food magazines, etc.<\/p>\n
And nothing…<\/p>\n
Finally, though, when I was listening to the MPR in my car on my way home from work, something clicked.<\/p>\n
They had an interview with an illustrator who recently published a Korean cookbook.<\/p>\n
While talking to the interviewer she was apparently demonstrating how to cook Japchae, and when I heard her pan sizzling, I knew this is what I wanted for dinner tonight!<\/p>\n
![\"17\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/17.jpg\")
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As soon as I was home, I walked to the local grocery store and picked up beautiful portobello mushrooms.<\/p>\n
I wanted to use portobello in place of beef.<\/p>\n
I didn’t have a lot of time to marinate the mushrooms, but it soaked up the marinade pretty quick, and it was not a problem.<\/p>\n
![\"12\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/12.jpg\")
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Loved tonight’s dinner.<\/p>\n
And, I’m happy having my old self back.<\/p>\n
Portobello Japchae <\/strong> <\/p>\n marinade 1. Make marinade. Put all the ingredients in a plastic bag. Add sliced mushrooms. Make sure all the slices are covered by marinade. Let them marinated for at least 10 minutes. *This is my own recipe and not based on her recipe. If you are interested in her cookbook, click here<\/a>.<\/p>\n
\n– 1\/3 cup soy sauce
\n– 1\/4 cup sugar
\n– 1 clove garlic, sliced
\n– black pepper
\n– a drizzle sesame oil
\n2 portobello mushrooms, sliced
\ncanola oil
\n1 onion, sliced
\n1 green pepper, sliced
\n2 carrots, julienned
\ncorn starch
\n100g cooked Korean sweet potato noodle
\nsalt and pepper
\n1 tablespoon green onion, chopped
\nsesame seeds<\/p>\n
\n2. Sautee onion, pepper, carrots in oil. Removed from pan.
\n3. Take the mushrooms from the marinade. Take excess liquid with paper towel. Lightly coat with corn starch.
\n4. Add oil to the pan. Sautee the mushrooms.
\n5. Put the vegetables back to the pan. Add Korean noodle. Continue to cook.
\n6. Add about 1~2 tablespoons of the marinade. Salt and pepper.
\n7. Serve with green onion and sesame seeds.<\/p>\n