I got this Korean Chapchae recipe from my co-worker. Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 1/4 Onion sliced
- 1/4 Red Pepper sliced
- 1/4 Yellow Pepper sliced
- A few Mushrooms
- 1 cup of boiled Spinach my friend used broccoli
- 1 medium Carrot julienned
- 2-3 cloves of garlic
- 3-4 oz of Beef or Chicken
- 1 bag clear noodles (Korean Chapchae)
- 2-3 tablespoons Sesame Seed Oil
- 8 tablespoons sugar
- Soy Sauce to taste
- Salt to taste
Ingredients
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Instructions
Preparation for Vegetable Mixture:
- Sauté onion, carrot and garlic in pan with some oil
- Add beef and mushrooms, sauté until carrots are almost done
- Add Peppers
- Add spinach when peppers are almost done so that spinach can warm through
- Add Salt to taste
- Set Aside
Preparation for Noodles:
- Put noodles in boiling water for 6 minutes, boil until completely cooked through.
- Drain and rinse in cold water
- In a separate pan, fry the noodles in a couple of table spoons of oil on medium heat for 5 minutes.
- Remove from heat
- Mix Vegetable Mixture and Noodles in either a pan or mixing bowl. Let it cool if it is too hot
- Season with Sesame Seed Oil, Sugar and Soy Sauce to taste.
Recipe Notes
Clear Glass noodles (Chapchae) can be soaked in water for an hour before to speed up cooking time.
Noodles can also be cut with scissors so that they aren't as long.
Optional: you can stir fry scrambled eggs and add to the chapchae.
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