Chap Chae
Summary
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Ingredients
4 ounces
mung bean noodles or dangmyeon (sweet potato starch noodles) 1 tablespoon
sugar 2 tablespoons
shoyu 2 tablespoons
toasted sesame oil 2 tablespoons
vegetable oil 1
medium onion, plum sized (peeled, root end removed, sliced thinly with the grain) 1
medium carrot (peeled, stem removed, cut into thin matchsticks) 2
large dried shiitake mushrooms (soaked in warm water for 2 to 3 hours, cut into thin strips) 2 cloves
garlic (minced) 1⁄2
red bell pepper (seeded, destemmed, white pith removed, cut into thin strips) 3
green onion stalks (cut crosswise into 2-inch-long pieces) 1⁄4 pound
spinach (washed and drained, blanched, drained and rough chopped) 1⁄4 pound
cooked sliced Bulgogi (beef teriyaki or deboned Kalbi) 1
large egg (beaten, fried, sliced into strips)Instructions
- Bring a large pot of water to a boil. Put the noodles into the boiling water, cover and cook for 1 minute. Stir noodles with a wooden spoon, so they don’t stick together. Cover and keep cooking for approximately 5 minutes until the noodles are soft and chewy.
- Strain and cut them a few times with kitchen scissors. Put the noodles into a large bowl. Add toasted sesame oil, shoyu, and sugar. Mix well by hand or a wooden spoon. Taste and adjust seasoning as needed.
- Heat up a skillet over medium-high heat and add 2 teaspoons vegetable oil, then onion, and cook for 1 minute. Add in the carrots and mushrooms and cook for an additional minute. Add in the garlic, bell pepper and the green onion, and a pinch of salt. Stir-fry for about 2 minutes until the onion looks translucent. Transfer to the noodle bowl.
- Add the spinach, egg, sliced bulgogi and sesame seeds. Mix it and taste. Adjust seasoning with sugar, shoyu, sesame oil, salt and pepper. Transfer it to a large plate and serve.
