So very, very stuffed full

I haven't written very much yet today, but I exceeded 30,000 words last night on Bell-Men. Cam is angsting a little bit, but she spent the night in jail so she's allowed.

Last night I also made chapchae with bulgogi, Korean dishes that my sister-in-law makes but that I've never tried myself. It turned out really well! I went off an online recipe I found and changed it so that it seemed a little closer my sister-in-law's recipe (she doesn't actually use actual recipes, since she is a brave woman and knows what she's doing in the kitchen, unlike me). Here's how to make it, mostly so next time I won't have to reinvent the recipe I used:

Bulgogi
Traditionally, this is marinated beef that's grilled at the table. My sister-in-law uses a pressure cooker, but I don't have one. I used a packaged bulgogi marinade mix, cut the beef into thin strips, marinaded it in the fridge for a few hours, and then stir-fried it in sesame oil with a diced onion. My sister-in-law says chicken works great for this too.

Remove the meat and onions to a bowl and reserve. Return the pan to the stove to stir-fry the vegetables for chapchae (below).

Chapchae
sesame oil (around 3 Tbsp)
3 carrots, sliced into thin strips
1 can water chestnuts
thumb-length chunk of ginger, minced
2 or 3 cloves garlic, minced
1 or 2 cayenne peppers, minced
black pepper
smallish handful brown sugar
(and snow peas would be awesome with this but I didn't have any)

Mix it all up and stir-fry until the vegetables are crisp-tender.

While doing this, soak a package of glass noodles in warm/hot (not boiling) water until they soften. Just before the vegetables are done, bring the noodles to a boil and cook about two minutes. Drain and rinse the noodles with cold water so they won't overcook.

Add the vegetable mixture and bulgogi mixture to the noodles and stir as well as you can--glass noodles stick together and resist stirring. Eat fast while it's all still hot!