Chapchae (Noodles With Beef and Mixed Vegetables)
photo by Jonathan Melendez
- Ready In:
- 1hr 30mins
- Ingredients:
- 22
- Yields:
-
7 cups
- Serves:
- 4
ingredients
-
Beef
- 4.92 ml cornstarch
- 226.79 g beef eye round, trimmed and thinly sliced
- 14.79 ml low sodium soy sauce
- 7.39 ml minced peeled fresh ginger
- 9.85 ml gochujang or 9.85 ml sambal oelek
- 2.46 ml dark sesame oil
- 3 garlic cloves, minced
- cooking spray
-
Noodles
- 106.31 g package uncooked cellophane noodles
-
Vegetables
- 4.92 ml dark sesame oil
- 4.92 ml vegetable oil
- 2.46 ml crushed red pepper flakes
- 5 garlic cloves, minced
- 709.77 ml sliced shiitake mushroom caps (about 6 ounces mushrooms)
- 236.59 ml diagonally sliced green onion
- 236.59 ml julienne-cut carrot
- 283.49 g bag fresh spinach
-
Remaining ingredients
- 78.78 ml low sodium soy sauce
- 14.79 ml brown sugar
- 14.79 ml rice vinegar
- 14.79 ml dark sesame oil
- 14.79 ml sesame seeds, toasted
directions
- To prepare beef, sprinkle cornstarch over beef; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.
- Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove mixture from pan. Cover and keep warm.
- To prepare noodles, pour boiling water over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
- To prepare vegetables, wipe skillet or wok clean with paper towels. Heat 1 teaspoon sesame oil and vegetable oil in pan over medium-high heat. Add red pepper and 5 garlic cloves; stir-fry 30 seconds. Add mushrooms, onions, and carrot; stir-fry 3 minutes. Add half of spinach; stir-fry 2 minutes or until spinach wilts. Add remaining spinach; stir-fry 2 minutes or until spinach wilts.
- Reduce heat to medium-low. Add beef mixture and noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated. Sprinkle with sesame seeds.
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Reviews
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This was a really outstanding recipe which I can't wait to make again! I changed a few ingredients - I'd highly recommend using kochujang (Korean chilli paste), kochugaru (Korean red pepper powder) and most importantly the sweet potato starch noodles which are synonymous with japchae or chapchae and have quite a different texture to bean thread noodles. The result was great flavour and texture and a really addictive eat - thanks for posting!
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I was just going to post this recipe when I saw it here. I got it from a Korean cooking class my adoption (my daughter was adopted from Korea) agency had. It is wonderful. I usually either make my own bulgoki for the meat or for a faster dinner use pre-made from my local Korean market. The sauce is the best and my Exchange student from Korea said it tasted just like her mom's! P.S. The carrot and green onion should read 1 cup of each.
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