"A Korean style noodle dish made with meat and vegetables." — Chris J
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green onions, finely chopped
beef top sirloin, thinly sliced
thinly sliced carrots
sliced bamboo shoots, drained
napa cabbage, sliced
chopped fresh spinach
cellophane noodles, soaked in warm water
I work in a Korean run restaurant and every once in a while, my bosses mom makes Chap Chae. It's my most favourite Korean dish. This is a very good recipe, the only thing I changed was I used sweet potato noodles instead of the cellophane noodles.
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.
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 ^^~
Tastes almost exactly like my favorite Korean place's chap chae. I did not soak the noodles in warm water and instead boiled them for 5 minutes, like the directions on the noodles indicated, before draining them and setting aside for cooking.
I did not add bamboo shoots or salt but I did add mushrooms. I plan on adding some red bell peppers and maybe onions next time. It ended up tasty and was quick and easy to make. Also tasted a lot better than chap chae recipes I've had from actual Korean cookbooks. Finally, I think that this recipe is more like 2 servings.
Use sweet potato noodle, not cellophane noodles. you can find it in korean(or some asian) supermarkets.
This was very good. I used regular shredded cabbage instead of the napa and added a little bit more sugar. I also added some hot sauce toward the end of cooking and it really added a lot to the dish. I found that the noodles were a little too long and it made it hard to combine it with the meat and vegetables, so I cut them into smaller pieces and it worked wonderfully. Very easy and tasty!
Having spent time in Korea and a frequent visitor to the local Korean restaurant, I found this recipe to be very authentic...and not too hard to make! We doubled the recipe for a family of 4 though. Don't forget to make/buy the sidedish of kimchi.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chap Chee Noodles
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 113
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