See Also: Korean-Style Beef and Pasta(recipes)
Beef and Pasta Salad with Creamy Blue Cheese Dressing(recipes)
Korean-Style Dressing(recipes)
Korean Beef(recipes)
Korean beef in lettuce(recipes)
Korean Beef-Stuffed Zucchini(recipes)
Korean Beef Short Ribs(recipes)
Mussels in Beer Broth Over Pasta(recipes)
Slow-Cooked Korean Beef Short Ribs(recipes)
Beef in designer beer(recipes)

Beer Cheese Soup (recipes) and Korean-Style Beef and Pasta (recipes)


Beer Cheese Soup (recipes)


Beer Cheese Soup

(serves 12)



Ingredients

1 cup finely chopped celery

1 cup finely chopped carrot

1/2 cup finely chopped onion

2 quarts chicken broth

1 cup all-purpose flour

1 cup butter or margarine, melted

8 oz beer or ale

16 oz cheddar cheese, grated



Directions

Boil celery, carrot and onion in broth until almost tender, about 10 minutes. Mix flour and butter, stir in broth. Cook and stir until thickened, boil 1 minute. Reduce heat, add beer and cheese. Mix until smooth and cheese melts. Heat just to serving temperature.

Korean-Style Beef and Pasta (recipes)


Korean-Style Beef and Pasta

Yield: Makes 8 (1-cup) servings

Rice noodles, also know as rice sticks, are made from rice flour and are as thin as string. They are usually coiled into nests and packaged in plastic bags.





Ingredients:



1beef top round steak (about 3/4 pound)

2tablespoons reduced-sodium soy sauce

1tablespoon rice Wine

2teaspoons sugar

Korean-Style Dressing (recipe follows)

1package (6-3/4 ounces) rice noodles

2cups thinly sliced napa cabbage

1-3/4cups thinly sliced yellow bell peppers

1/2cup thinly sliced radishes

1medium carrot, shredded

2green onions, thinly sliced









Preparation:





1.Freeze beef until partially firm; cut into very thin slices.2.Combine soy sauce, rice Wine and sugar in small nonmetallic bowl. Add beef slices; toss to coat evenly. Cover and refrigerate 8 hours or overnight.3.Drain and grill beef over medium-hot coals 2 to 3 minutes or until desired doneness.4.Meanwhile, prepare Korean-Style Dressing; set aside.5.Cook noodles in boiling water 1 to 2 minutes or until tender; drain and rinse under cold water. Arrange noodles on serving platter.6.Combine cabbage, bell peppers, radishes, carrot, green onions and beef in medium bowl. Add Korean-Style Dressing; toss to coat evenly. Serve over noodles. Garnish with green onion brush and carrot ribbons, if desired.









Nutritional Information:







Serving Size: 1 cup (without garnish)







Sodium

668 mg







Protein

13 g







Fiber

1 g







Carbohydrate

24 g







Cholesterol

29 mg







Saturated Fat

1 g







Total Fat

4 g







Calories from Fat

19 %







Calories

194









Dietary Exchange:







Vegetable

1/2







Starch

1-1/2







Meat

1







Korean-Style Dressing



Ingredients:



2teaspoons sesame seeds

1/3cup orange juice

2tablespoons rice Wine

2teaspoons reduced-sodium soy sauce

1teaspoon sugar

1teaspoon grated fresh ginger

1teaspoon dark sesame oil

1clove garlic, minced

1/8teaspoon red pepper flakes









Preparation:





1.Place sesame seeds in small nonstick skillet. Cook and stir over medium heat until lightly browned and toasted, about 5 minutes. Cool completely.2.Crush sesame seeds, using mortar and pestle or wooden spoon; transfer to small bowl.3.Add orange juice, rice Wine, soy sauce, sesame oil, ginger, sugar, garlic and red pepper flakes. Blend well.