If your looking for some excellent Korean BBQ, we highly recommend Insadong. They are located just off of Highway 99 in Lynnwood, WA.
Korean Kogi BBQ
Bellflower Root 도라지 (DoRaJi)
7 oz. Bellflower root
2 teaspoons sugar
1 stalk green onion
2 cloves garlic
1 teaspoon pepper powder
1 teaspoon sesame seed, roasted
2 teaspoons vinegar
salt (to taste)
Wash and peel the bellflower roots.
Cut them into strips.
Scrub them with salt to remove their bitter taste.
Rinse them in cold water, then squeeze them with gauze or paper towel to drain water thoroughly.
Crush the garlic and chop the green onion.
Add roots to the garlic and onions.
Season with remaining ingredients and mix well.
Transfer it to a serving plate.
Korean-Style Noodles With Vegetables 잡채 (japchae)
8 oz mung bean or sweet potato noodles (might be called cellophane or glass noodles or Chinese vermicelli)
1 sweet onion, sliced into thin strips
2 cloves garlic, finely chopped
1/2 pound baby spinach, parboiled
2 carrots, julienne
1 cup broccoli
3 scallions, chopped
1/2 cup chopped Napa cabbage
5 shiitake mushrooms, rehydrated if dried and then sliced
2 Tbsp vegetable or olive oil
2 Tbsp sesame oil
3 Tbsp soy sauce
1 tsp sugar
Salt to taste
Sesame seeds (optional)
6 oz. beef or pork (optional)*
Cook noodles according to package directions.
In a large pan or wok over medium heat, heat vegetable (or olive) oil and 1 Tbsp sesame oil.
Add onion slices and garlic and sauté for about 1 minute.
Add rest of vegetables and cook for 4-5 minutes, until the vegetables are half-cooked and still a bit crispy.
Turn heat to low and add cooked noodles, meat (if using), soy sauce, sugar, and the remaining sesame oil.
Mix to combine and cook for another 2 minutes.
Add salt or more soy sauce if needed.
If using sesame seeds, add them at finish.
* Thinly sliced brisket works well in this dish and Korean barbecued beef (bulgogi) is used often. In a pinch, chunks of rotisserie chicken, strips of egg, or fried tofu pieces are good protein additions.