CHAP CHEE NOODLES
A Korean-style noodle dish made with meat and vegetables.
Provided by Chris J
Categories World Cuisine Recipes Asian Korean
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
- Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 26.8 g, Cholesterol 23.1 mg, Fat 12.5 g, Fiber 2 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 1024.5 mg, Sugar 5 g
JAP CHAE KOREAN GLASS NOODLES
Serve right away or at room temperature or even chilled. Great served with teriyaki chicken or Korean short ribs. Delicious!
Provided by feistyrebel
Categories World Cuisine Recipes Asian Korean
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
- Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.
Nutrition Facts : Calories 673.2 calories, Carbohydrate 117.2 g, Fat 17.3 g, Fiber 10.7 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 1639.1 mg, Sugar 13.4 g
CHOP CHAE (KOREAN MIXED VEGETABLES WITH BEEF AND NOODLES)
Make and share this Chop Chae (Korean Mixed Vegetables With Beef and Noodles) recipe from Food.com.
Provided by Topher
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak mushrooms in cold water for 20 minutes. Drain and cut into thin strips.
- Cook noodles in boiling water for 10 minutes.
- Drain and rinse in cold water, then cut into 4-5" length.
- Mix sesame oil, soy sauce, sugar, 2 teaspoons, sesame seeds, rice wine, garlic, and pepper in a bowl.
- Add half of mixture to sirloin in another bowl; mix and set aside.
- Reserve other half of sauce.
- Heat 1 teaspoon canola oil in skillet or wok over medium-high heat and saute cabbage, onion, carrot, and onions stirring frequently for about 10 minutes.
- Add spinach and saute for 1 additional minute.
- Add mushrooms and noodles and remove from heat.
- Mix well and put in serving bowl; set aside.
- Heat remaining canola oil in skillet, add sirloin and cook until done.
- Add to vegetables and noodles.
- Add reserved sauce and mix well.
- Serve.
Nutrition Facts : Calories 266, Fat 12.2, SaturatedFat 1.5, Sodium 199.5, Carbohydrate 38.2, Fiber 3.2, Sugar 5, Protein 2.8
CHOP-CHAI (KOREAN MEAT & VEGETABLES WITH VERMICELLI)
Steps:
- Chop beef fine and add 1 tbsp. soy sauce, 1 chopped green onion (including top), chopped garlic 1/2 tbsp. prepared sesame seed, pepper, and 1/2 tsp. oil. Saute the meat. Cut celerly into 1 1/2-inch lengths. Shred lengthwise. Add 1 tsp. salt and let stand 10 minutes. Rinse and drain. Fry slowly in 1/2 tsp. oil for 2 minutes stirring constantly. Cut the cooked pork into 1-inch lengths and shred. Prepare fresh bean sprouts by removing skins from the beans and the fine hairlike end from each sprout. Cook for 3 minutes in boiling water and drain well. If using celery cabbage instead of sprouts, shred and cook for 3 minutes in a small amount of boiling water. Drain well and press out all water. Shred mushrooms and fry in 1/2 tsp. oil. Season with salt. Cook vermicelli in rapidly boiling water (6 minutes or per package directions). Drain and cut into 3-inch lengths. Prepare egg decoration using the 1 egg: SHREDDED EGG DECORATION: Separate the white from the yolk. Beat the white with a fork. Heat a small skillet with a small amount of oil. Pour in the white and tilt the skillet to spread the white over the bottom like a thin crepe. Cook. Remove, Roll the cooked egg into a long tube shape. Slice crosswise into thin shreds. Repeat the same process with the beaten yolk. Wash, peel and shred pear into fine stris an inch long. To combine: add pork to the beef, then celery, bean sprouts, mushrooms, and remaining seasonings (1 1/2 tbsp. soy sauce, 1 chopped green onion with top, 1/2 tbsp. prepared sesame seed, 1 tbsp. sugar). Mix well. Lastly, add the vermicelli and shredded pear. Season with salt. Arrange on a large platter and decorate with shredded egg and pine nuts. Serve with steamed rice on the side, if desired.
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JAPCHAE (KOREAN GLASS NOODLE STIR FRY)
From mykoreankitchen.com
5/5 (194)Total Time 55 minsCategory Appetizer, Side DishesCalories 300 per serving
- Place the beef strips into a medium bowl. Add the "beef marinade" and gently mix the sauce into the meat. Cover the bowl with food wrap and set it aside while you're working on other ingredients.
- Get the rest of the ingredients ready per below.- Prepare the vegetables as instructed in the “main ingredients” section.- Put the sliced mushroom into a medium bowl and add 1 Tbsp of “noodles & mushroom marinade” mixture. Mix them well. Set it aside until you cook it (in about 20 mins).- Blanch the spinach in rolling boiling water (5 to 10 seconds). Drain the water and quickly cool it down by running it under cold tap water. Squeeze the spinach to remove any excess water and put it into a mixing bowl. Add the "spinach seasoning" and mix them gently and evenly. Put it into a large mixing bowl where we will be adding the rest of prepared ingredients in later.- Boil some water in a large pot. Once the water starts to boil (6 to 8 mins later), add the noodles and boil them for 6 to 7 mins. Drain the water. Rinse in cold water to cool down and let the water drain for 1 to 2 mins.Cut the noodles with a pair of kitchen scissors a couple of times. (Between 15 to 20 cm / 6 to 8 inches length i
- Start cooking the prepared ingredients per below. Follow the order if you can. We are cooking lighter color to darker color (to minimize the color transfer and avoid washing up in between) and will be using only one non-stick pan/skillet.Once each step is completed, move them into the large mixing bowl (except for the first two – egg white and egg yolk), where we will be mixing all ingredients in before serving.- Beat the egg white with a fork. Add some cooking oil (1 tsp) on a well heated pan and spread it well. Pour the egg white mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.- Beat the egg yolk with a fork. (If necessary, add more cooking oil onto the pan and spread it well.) Pour the egg yolk mixture and cook both sides on low heat (1-2 mins). Transfer it onto a clean cutting board and set aside.- Add more oil if necessary. Cook the onion with a pinch of salt over low to medium heat until it softens (1-2 mins). Transfer it t
- Thinly slice the egg white and egg yolk like match sticks. Add them into the large mixing bowl as used above.
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