Saturday, December 21, 2013

Chap Chae

Love chap chae! Really healthy and super simple. Just gotta order the sweet potato glass noodles from Amazon and you're good to go. This recipe is a rough guideline - change up the seasoning to your liking.

Chap Chae
Picture and recipe adapted from 

3 tbsp. canola oil
2 cups julienned carrots
Kosher salt and freshly ground white pepper, to taste
2 cups thinly sliced onions
1 cup julienned red bell pepper
1 cup julienned button mushrooms

1 cup julienned filet mignon (I used skirt steak that I had marinated in soy, ginger, honey, sesame oil)
1 clove garlic, minced

1 tablespoon ginger, minced (optional)
½ cup soy sauce
½ cup sugar

16 oz. dried Korean sweet potato noodles (called dangmyeon), soaked in boiling hot water until al dente (about 15 minutes)
2 tbsp. toasted sesame oil
2 tbsp. thinly sliced scallions
1 tbsp. toasted sesame seeds
Sriracha or chili sauce, for serving

Heat 1 tbsp. oil in a 12" skillet over medium-high heat; add carrots. Season with salt and pepper; cook, stirring, until half-tender, about 3 minutes. Transfer to a large bowl; repeat with 1 tbsp. oil, onions, peppers, and mushrooms. Wipe skillet clean; heat remaining oil. Add steak, garlic and ginger (if using); cook until browned, about 4 minutes. Add soy sauce and sugar; cook until sugar dissolves. Pour over vegetables in bowl, add noodles and sesame oil, and toss. Garnish with scallions and sesame seeds. (Season with salt, pepper and Sriracha!)