Reviewed: Nov. 18, 2007

I've made this now about 5 times, and have incorporate the suggestions from reviewers about more authentic ingredients (like shiitakes instead of bamboo shoots). The only thing I've never been able to get my hands on is the potato noodles, but I'm not giving up. Regardless, my husband and I both think this is a fantastic meal!

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Food4me

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 25, 2007

Not quite the real thing...

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doristam

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 11, 2007

This is a great recipe! I'd probably make a few changes to adjust to my taste. My only problem was that the beef turned out quite gummy, but the flavor of the dish itself was very good. I'd keep the recipe cutting out the meat, but leaving everything else as is.

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Bagira

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Reviewed: Aug. 21, 2007

i just tried this recipe last night and i was very impressed with the authenticity of the taste. i was a little worried because my expectations were high, but i was not disappointed. the only adjustments i made were adding a few key ingredients such as red and green bell peppers, onions and mushrooms. you can pretty much add whatever ingredients you like in your chap chae! excellent recipe. will make again!

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miss_newlywed

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Reviewed: Jul. 6, 2007

This was OK. We thought the sesame oil was a little overpowering. We also added mushrooms. Not my favorite but not all bad.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: May 21, 2007

I cooked this for my Korean exchange student's birthday. She loved it. I made a few changes. I substituted the cellophane noodles for some noodles we got at the Asian store. They were long, clear noodles made from potato starch. (She said those were the right kind to use.)And, I added more soy sauce at her request. She also said she'd never seen the bamboo shoots in that recipe before. It came out very tasty and my whole family liked it - even my picky 1 1/2 year old loved eating the sticky noodles.

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AZEELE

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 18, 2007

I would double the marinade next time, and double the final sauce that is cooked with the veggies. I also didn't like the meat being cooked the entire time with the veggies, and will cook first, remove and then add later when all the veggies are done. I would give 4.5 stars.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 10, 2007

Traditionally, bamboo shoots are not used in korean cooking. I advice subsititing the bamboo shoots for shitake mushrooms. Also, I would add yellow onions in addition to the green onions and more garlic. We Koreans incorporate a lot of garlic in our cooking. I do not usually add nappa cabbage to my version, but it is nice to add for the additional color.

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TKEENAN

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Reviewed: Apr. 1, 2007

gees... Use sweet potato noodle, not cellophane noodles. you can find it in korean(or some asian) supermarkets.

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Minyoung

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 20, 2007

Really great- I've never had the traditional version, but this really is a great recipe. I used rice noodles because that's what we had in the cupboard. I also added some broccoli and used bok choy instead of cabbage. I did double the marinade and the sauce. Everything had a really great, mild flavor- perfect for us because of our small children. My husband added some red pepper flakes to his, but he said it was really just fine without them as well. Definitely a keeper- goes together in a flash once you have all the veggies prepped.

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DAYDREAMFREEK

Cooking Level: Intermediate

Home Town: Graham, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Mar. 12, 2007

This was so good! I double the recipe due to other reviews. I did not find cello. noodles so used rice noodle which worked well. I added broccoli, (good choice) & used reg. cabbage. Hubby thought it was a bit fry so I added some chicken broth that I had & it helped. Marinade was really good! Fairly quick too!

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JANER60

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Reviewed: Feb. 21, 2007

I think the dish looked good, but I made it just as written, and have to say I was diaappointed as it was very very bland.

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WILDWIRE

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Reviewed: Feb. 10, 2007

Absolutely delicious. I used veal instead of sirloin, and it was marvelous.

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Vladadeska

Cooking Level: Intermediate

Living In: Pottstown, Pennsylvania, USA

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Reviewed: Jan. 10, 2007

Very Good! I doubled the quantities though as there didn't seem enough for four. I replaced with normal cabbage and also added brocolli and green beans. It tasted excellent. A way to stop the noodles congealing is to rinse them in cold water before adding to the pan to loosen them up. I will try this recipe again but I will try it with more substantial egg noodles next time. Thanks for posting it up!

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DEELIGHTUK

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Reviewed: Dec. 10, 2006

Chap chae is one of my favorite Korean dishes... this is different than the version I'm used to but still very good. My friend Yeonsoon used to make this for parties when we were in college. Her version was made without meat and contained more sesame seeds and sesame oil. Thanks for a nice variation.

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Dec. 8, 2006

Fabulous! Marinade was so good, the whole dish had excellent flavor. I couldn't find cellophane noodles so just served over rice and omitted spinach. I also added more steak and doubled the marinade. Thanks so much!

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ELLENEJ22

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Reviewed: Nov. 16, 2006

My husband and I loved it! This is the first five star rating I've ever given! The only change I made was to leave out the cabbage so that I could serve it with a Napa cabbage salad.

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angiehdavis

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Reviewed: Nov. 15, 2006

This dish has such great flavor! I used bok choy instead of napa cabbage, and I used a 10 ounce package of frozen chopped spinach instead of the fresh. I didn't add any additional salt because of all the soy sauce, and I am glad I didn't. I couldn't find cellophane noodles, so I used rice noodles instead (the kind you would use for pho or pad thai). I didn't have any problems with my noodles sticking together once I mixed them with the other ingredients. I have never had traditional Chap Chee Noodles before, but this recipe turned out great for me.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 23, 2006

this is not the correct way to make the original recipe. instead of napa cabbage and bamboo shoots try fresh(boiled) or frozen spinach drained with a little sesame oil on it... and adivce is to slighty sautee the veges before adding them to the noodles.. and it looks prettier if the carrots are cut into veritcal pieces.. and sauteed onions with this dish wouldnt be bad.. lol personally i love it the way my momma makes it ^^~

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AROMKIM

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Reviewed: Oct. 17, 2006

This was fantastic, even my picky 8 year old son ate it. I added broccoli, red pepper, and mushrooms instead of carrots, bamboo shoots and spinach. The flavor was great. I did have the problem with the noodles sticking together. It seems like once you put them in the wok they like to clump together.......still taste good just not as pretty I guess. Thanks for the recipe I know we will be making this again at our house!

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AENGLISH

Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA

Living In: La Crosse, Wisconsin, USA

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Chap Chee Noodles

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