Chap Chae
A rich, flavorful and popular dish that is often served as a panchan or side dish in Korean cuisine. It’s super easy to make and perfect for any get together.
Ingredients
- 4 ounce mung bean noodles or dangmyeon(sweet potato starch noodles)
- 1 tablespoon sugar
- 2 tablespoon shoyu
- 2 tablespoon toasted sesame oil
- 2 tablespoon 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 clove garlic(minced)
- 0.5 red bell pepper(seeded, destemmed, white pith removed, cut into thin strips)
- 3 green onion stalks(cut crosswise into 2-inch-long pieces)
- 0.25 pound spinach(washed and drained, blanched, drained and rough chopped)
- 0.25 pound cooked sliced Bulgogi(beef teriyaki or deboned Kalbi)
- 1 large egg(beaten, fried, sliced into strips)
- kosher salt
- ground black pepper
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