Pulgogi

1 lb. beef, thinly sliced
4 Tbs. sugar
2 Tbs. sesame seed oil
6 Tbs. soy sauce
4-5 cloves garlic, minced
4 Tbs. sesame seeds
1 green onion, chopped

1-Marinate beef in remaining ingredients for 2-12 hours.
2-Cook in a wok or fry pan over medium heat until done.
3-Serve with short-grain rice or romaine lettuce leaves (authentic).

Variations:
Vegetarian--substitute one package (16 oz?) extra firm tofu, drained and diced, for beef.
Crockpot--(best version for super tender meat!)-throw all the ingredients into the crock pot and mix well. Cook 4 hrs. on low or 8 hrs. on high. Break up meat and stir in green onion before serving.
Sucrose-free--substitute equal parts honey for the sugar .

Spring Rolls

The freshest & best spring rolls I've ever had! As with the Pansit, the recipe is not an exact science. What you want to include the most of, however, is the veggies. The next highest quantity is the noodles, and finally the herbs. The herbs should give a nice, subtle kick to the egg rolls and not be overwhelming.

Rice paper
Rice vermicelli
cucumber, sliced thin
carrots, sliced thin
Basil, mint, and chives (Asian varieties if you can find them)

Soak the vermicelli according to package directions (usually 15-30 minutes)

To assemble the spring roll:
Rinse rice paper according to directions (about 5 seconds with lukewarm water), lay on a plate.
Add some vermicelli noodles, cucumber and carrot slices, and herbs. Fold burrito style (Fold one side of paper over the filling, fold in sides, and roll until you get to the end of the rice paper).

I dip the rolls in hoison sauce, but the lady at the Thai store said Chili sauce is a nice compliment also. Enjoy!

Pansit

This is a Vietnamese version from a friend of mine whose mom is, well, Vietnamese! It's very good, and goes really well with fresh Spring Rolls, one of my favorite recipes that I'll have to post in a bit (I'm posting this while I wait for Jono to come home with the bell pepper, carrots, and cabbage).

It's not an "exact" recipe (ie- no measured amounts)... you just add the quantity of veggies/tofu you see fit. Also, while this recipe uses tofu, Filipino versions use thinly sliced pork or other meats... for all you meat eaters :)
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rice vermacelli, soaked one hour
egg (optional), cooked omelet style and sliced/chopped
sliced shallots or green onion (I use green onion)
green beans, sliced in half length-wise
red pepper, sliced (this is also optional, but I think it adds a lot to the dish)
carrots, sliced (julienned)
mushrooms, sliced
green cabbage, chopped
tofu
veggie bouillon
soy sauce

Slice tofu and marinate in soy sauce while prepping other ingredients. When done, heat some oil in a skillet and fry tofu til browned. In clean skillet, heat oil and fry shallots or onions. Add carrots, green beans. Add cabbage. Add mushrooms. Add red pepper. (I think I wait 1-3 minutes between each veggie addition) Then add egg & tofu. Add noodles, a little bit of water, and toss... toss... toss! Add soy sauce to taste.

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Note* I just realized that no where in the recipe does it say what to do with the bouillon. That's probably why I forgot to use it when I made it tonight :P Normally, you would prepare half a cube or cube (to taste) with the water and add after the noodles (the bouillon water being the "little bit of water") The pansit still tasted great without the bouillon though. If I hadn't come back on to post pictures, I wouldn't have even realized that it was left it out.