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Chap Chae
Korean Chap Chae |
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1/2 lb. finely ground beef or pork
1/2 lb. cellophane noodles
1/2 bunch spinach (about 1 1/2 cup when cooked)
12 Fresh mushrooms (slice into thin slices)
3/4 onion (chopped)
1-2 carrots (shredded or finely slivered)
1 tablespoon sesame seed
2 tbsps sesame oil
1/4 cup soy sauce
3 tbsps sugar
2 cloves garlic (minced)
1 tsp Salt and pepper to taste
tbsps Cooking oil
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1. In a wok for frying pan, heat 1 tsp cooking oil until hot. Add meat and stir fry for 5 minutes or until cooked.
2. In a pot, bring water to boiling, and noodles and cook for 5 minutes. Noodle is done when it is soft but firm. Test for softness frequently as cook time approaches around 5 minutes. When noodle is cooked, in cold water and cut it into 3 inch lengths.
3. In boiling water, cook spinach for two minutes. Remove spinach from boiling water, rinse in cold water and drain. Cut spinach into 1 inch long pieces and set aside.
4. Using a wok or frying pan, heat 1 tsp cooking oil over medium heat. Add mushrooms, onion, and carrots and stir fry for 3 minutes or until barely tender. Add meat, noodles, spinach. (add some more oil if the noodles start ticking to the pan).
5. Stir as you cook for 3 minutes. Then add sesame seeds, sesame oil, soy sauce, sugar, garlic, pepper and salt. Mix well and heat over medium heat for 1 minute. Serve.
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Preparation Time: |
Serves: 6 |
| Recipe Origin: Korea |
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Submitted by: |
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Baovan Truong
Washington
United States |
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| This recipe has been viewed 23660 times. |
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