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These are my cooking tools!		The finished product!		More for me...says Mad.

CHAPCHAE
the Dolly Way

(calls herself Nigela, the Brazilian Cook)

First, have the maid (advantage of Manila M&M's) prepare all the ingredients, which are:

500g (1/2 kilo) Korean Vermicelli Noodles
1 bunch of spinach
1 tsp chopped garlic
1 medium sized onion, chopped
1 medium sized carrot, in julienne strips
1/2 c Tenga ng Daga, soaked and cut up into 3/4 inch strips
1/2 small head cabbage, sliced thinly

1. Boil noodles in 5 liters of water with 1 tablespoon cooking oil and 1 tsp rock salt (as in spaghetti). Boil for 12 minutes and strain. Transfer into rectangular pyrex serving dish

2. Pour Bulgogi Sauce (recipe below. Sauce is also good as a barbecue marinade)

3. Saute in 2 tbsp Sesame oil, the garlic, onion, carrots, tenga ng daga, cabbage. Put over the noodles in pyrex dish

4. Blanch spinach in a lttle boiling water for about 3-5 minutes until cooked then squeeze out excess water. Cut up in big pieces, set aside. Top off dish with cooked spinach

            Bulgogi Sauce

        1          cup     Kikkoman Soy Sauce
        3/4      cup      Sugar
        2          tbsp    chopped garlic
        1-3/4   tsp       pepper (add more if desired, not less)
        1          tbsp     sesame oil
        1/2      cup       green onions
        2          tbsp     wine or dry sherry

Instructions: Combine all ingredients in a separate bowl before pouring into noodles (Step 2 above).