ADOBO JAPCHAE

Ingredients:
8 cups Boiling Water
250grams Dangmyeon/ Potato Starch Noodles
25 grams Wood Ear Mushroom
1/4 tsp Ground Black Pepper
1 medium Carrot, julienned
1 medium Onion, sliced thinly
1 serving Tofu Adobo
Salt and Pepper to taste, Sesame Seeds for garnish, Cooking Oil for stir-frying

Seasoning:
Dangmyeon -- 2tbsp Soy Sauce, 2tbsp Sugar, 1tbsp Sesame Oil, 1tbsp Sesame Seeds, 1/2tsp Salt
For Mushroom -- 1tbsp Soy Sauce, 1tsp Sugar, 1tsp Sesame Oil, 1/2tsp Salt, 1/2tsp Minced Garlic, 1/4tsp
Ground Black Pepper

Procedure:
- Cook dangmyeon in boiling water for 6-7 minutes. Meanwhile, mix ingredients for the seasoning. Rinse
noodles and drain. Pour the *dangmyeon seasoning and mix thoroughly. Set aside.
- Stir-fry onions and carrots respectively while adding a dash of salt and pepper.
- Stir-fry mushroom with corresponding seasoning.
- Add stir-fried veggies to the noodles and mix thoroughly.
- Top with tofu adobo.

For the Tofu Adobo
Ingredients:
1 bowl Water Spinach
250 g Firm Tofu
1/4 cup Soy Sauce
1/4 cup Cooking Oil
1/4 cup Water
5 cloves Minced Garlic
2 tbsp White Vinegar
1 small Red onion, diced
1 med Tomato, diced
Salt and pepper to taste

Procedure:
- Heat cooking oil in a pan.
- Fry tofu in medium heat for about 4 to 5 minutes per side.
- Remove tofu from the pan and slice into smaller pieces. Set aside.
On the same pan, remove excess cooking oil until about 1 tablespoon of oil is left.
- Saut garlic, onions and tomato.
- Add tofu, soy sauce, pepper and vinegar. Let simmer for 5 minutes. Remember: Do not stir.
- Add water and water spinach and let boil.
- Add salt.
- Continue cooking until water spinach is wilted.

KIMCHI LUMPIA
During parties, noodles are often served with fried food esp. LUMPIA, Filipino version of egg rolls. Instead
of the usual pork recipe, we thought why not make Kimchi the main ingredient. So here's our Korean twist
to the Filipino favorite:

Ingredients:
1 1/2 cups Kimchi, minced
200g Ground Lean Pork
1/2 cup Minced Green Onion
3 tbsp Corn Starch
2 tbsp Carrots, minced
2 tbsp White Onion, minced
1 tbsp Garlic, minced
1/4 tsp Salt
1/4 tsp Ground Black Pepper
1 Egg White
Lumpia Wrapper, Cooking Oil for frying, Banana Catsup for dipping

Procedure:
- In a bowl, mix all ingredients except catsup, oil and wrapper.
- Wrap around half a tablespoon for each small wrapper. Make sure it is tight enough as you would a
kimbap roll. When sealing, wet the end of the wrap with water to secure it.
- Preheat cooking oil. Deep-frying is best.
- Set fire to medium and fry lumpia until it is golden brown. Lumpia roll will float once it is cooked.
- Take out of oil and let it sit on paper towels to remove excess oil. TIP: Right before taking lumpia rolls
out, put fire to high heat. It helps in releasing oil. TIP: Do not put in enclosed containers so your kimchi
lumpia will have desired crisp.
- Serve with banana catsup as your dipping sauce.