SHOPPING LIST: Cooking Skills: Noodles 2, Chapter 4 (Korean Noodles)

Sweet potato starch glass noodles, thin wheat noodles (somen), thick wheat noodles, gochujang, gochugaru, chunjang (or dark black bean sauce and dark soy sauce), soy sauce, rice vinegar, sugar, toasted sesame oil and seeds, vegetable oil, cornflour, kombu, dried anchovies (or vegetable stock), carrots, onions, spinach, mushrooms, courgettes, potato, cucumber, a pear or apple, spring onions, garlic, pork belly or shoulder, beef (optional) and eggs with the British Lion mark. Check labels for soy, wheat, fish and sesame.

Japchae (3 portions)
[ ] 150 g sweet potato starch glass noodles (dangmyeon)
[ ] 1 tbsp vegetable oil, plus 1 tsp for the noodles
[ ] 1 carrot, in matchsticks
[ ] 1 onion, thinly sliced
[ ] 150 g spinach
[ ] 100 g mushrooms, sliced
[ ] 3 tbsp soy sauce
[ ] 1 tbsp sugar
[ ] 1 tbsp toasted sesame oil
[ ] 2 garlic cloves, crushed
[ ] 1 tbsp toasted sesame seeds
[ ] 150 g beef, thinly sliced (optional; leave out for vegetarian)

Bibim guksu (2 portions)
[ ] 200 g thin wheat noodles (somen or similar)
[ ] 2 tbsp gochujang
[ ] 1 tbsp gochugaru (Korean chilli flakes; optional)
[ ] 2 tbsp rice vinegar
[ ] 1 tbsp soy sauce
[ ] 1 tbsp sugar
[ ] 1 tbsp toasted sesame oil
[ ] 1 garlic clove, finely grated
[ ] ½ cucumber, in matchsticks
[ ] 1 pear or apple, in matchsticks (optional)
[ ] 2 Lion-marked eggs, hard-boiled, halved
[ ] 1 tbsp toasted sesame seeds

Jjajangmyeon (3 portions)
[ ] 300 g fresh or dried wheat noodles (thick, udon-style)
[ ] 200 g pork belly or shoulder, in small cubes
[ ] 1 onion, diced
[ ] 1 courgette, diced
[ ] ½ potato, small diced
[ ] 3 tbsp chunjang (Korean black bean paste), or the labelled substitute
[ ] 3 tbsp vegetable oil, divided
[ ] 1 tbsp sugar
[ ] 1 tbsp cornflour mixed with 3 tbsp cold water
[ ] 250 ml water or stock
[ ] ½ cucumber, in matchsticks, to serve

Janchi guksu (3 portions)
[ ] 1 piece of kombu (about 10 cm)
[ ] 10 dried anchovies, heads and guts removed (or use vegetable stock for a fish-free version)
[ ] 1.2 litres water
[ ] 1 tbsp soy sauce
[ ] ½ tsp salt
[ ] 200 g thin wheat noodles (somen)
[ ] 1 courgette, in matchsticks
[ ] 1 carrot, in matchsticks
[ ] 2 Lion-marked eggs, made into thin omelette strips
[ ] 2 spring onions, sliced
[ ] 1 batch soy sauce, 1 tsp sesame oil, 1 tsp gochugaru and 1 crushed garlic clove, for the seasoning sauce

For the experiments
[ ] Extra gochujang and chunjang
[ ] Extra glass noodles