Tuesday, December 24, 2013

Chap Chae

Glass noodles are so pretty!  I have no idea if I'm making this dish authentically, but it really doesn't matter because the way I make it is sooooooooo good!  And I looks like the traditional dish.  Some korean lady might slap my hand for adding in too much spice or garlic, but other than that, I think it is pretty close to the real deal.
You'll need to go to an asian store to find the particular kind of noodle. It says it is made from "sweet potato starch" and is slightly gray in color, when dried. It will cook up clear and glistening!
1 package of glass noodles *available at any asian market
1 lb. thinly sliced beef
Red and Orange Bell Peppers, sliced thinly
Green onion, chopped
Sesame Seeds
Bean Sprouts
Mushrooms, sliced *optional

1 cup soy sauce
2 T brown sugar
4 cloves garlic, chopped
1 tsp minced ginger
1 T siracha
1 T rice vingegar
3 T sesame oil

Gently sautee garlic in the sesame oil on low heat.  Add in the rest of the ingredients and bring to a simmer.  Stir and let cook for 10 minutes.
Soak the glass noodles in hot water for 10-12 mins.  Do not oversoak.
In a wok, add in a touch of canola oil and throw in the beef.
Add in the mushrooms and peppers and keep stirring/cooking.
Once the meat is mostly cooked and the veggies are tender, add the noodles to the wok and then add the sauce.

Toss well.

Garnish with sesame seeds, green onion and bean sprouts.


1 comment:

Miss Ailyn said...

thanks! this is useful!=)