Chap Chae
A rich, flavorful and popular dish that is often served as a panchan or side dish in Korean cuisine. It’s super easy to make and perfect for any get together.
Recipe - Foodland Market City
Chap Chae
0
Servings4
0Ingredients
Mung Bean Noodles, 4 Ounces
Sugar, 1 Tablespoon
Shoyu, 2 Tablespoons
Toasted Sesame Oil, 2 Tablespoons
Vegetable Oil, 2 Tablespoons
Onion, 1 Medium Onion
Carrot, 1 Medium Carrot
Shiitake Mushrooms, 1 Large Mushrooms
Garlic, 2 Cloves
Red Bell Pepper, 1/2 Pepper
Green Onion, 3 Stalks
Spinach, 1/4 Pound
Cooked Sliced Bulgogi, 1/4 Pound
Egg, 1 Large Egg
Kosher Salt
Ground Black Pepper
Directions
Ingredients
- 4 ounces mung bean noodles or dangmyoen (sweet potato starch noodles)
- 1 tablespoon sugar
- 2 tablespoons shoyu
- 2 tablespoons toasted sesame oil
- 2 tablespoons vegetable oil
- 1 medium onion, plum sized (peeled root end removed, sliced thinly with the grain)
- 1 medium carrot (peeled, stem removed, cut into thin matchsticks)
- 2 large dried shiitake mushrooms (soaked in warm water for 2 to 3 hours, cut into thin strips)
- 2 cloves garlic (minced)
- 1/2 red bell pepper (seeded, destemmed, white pith removed, cut into thin strips)
- 3 green onion stalks (cut crosswise into 2-inch-long pieces)
- 1/4 pound spinach (washed and drained, blanched, drained, and rough chopped)
- 1/4 pound cooked sliced bulgogi (beef teriyaki or deboned kalbi)
- 1 large egg (beaten, fried, sliced into strips)
- kosher salt
- ground black pepper
Directions
- Bring a large pot of water to a boil. Put the noodles into the boiling water, cover and cook for 1 minute. Stir noodles with a wooden spoon, so they don't stick together. Cover and keep cooking for approximately 5 minutes until the noodles are soft and chewy.
- Strain and cut them a few times witih kitchen scissors. Put the noodles into a large bowl. Add toasted sesame oil, shoyu, and sugar. Mix well by hand or a wooden spoon. Taste and adjust seasoning as needed.
- Heat up a skillet over medium-high heat and add 2 teaspoons vegetable oil, then onion, and cook for 1 minute. Add in the carrots and mushrooms and cook for an additional minute. Add in the garlic, bell pepper, and the green onion, and a pinch of salt. Stir-fry for about 2 minutes until the onion looks translucent. Transfer to the noodle bowl.
- Add the spinach, egg, sliced bulgogi and sesame seeds. Mix it and taste. Adjust seasoning with sugar, shoyu, sesame oil, salt, and pepper. Transfer it to a large plate and serve.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Maika`i Organic Cane Sugar, 24 Ounce
Member Price
$3.99 was $6.69$0.17/oz
Kikkoman Soy Sauce, 5 Ounce
$4.99$1.00/oz
Family Pure Sesame Oil, 12 Ounce
Member Price
$7.19 was $9.19$0.60/oz
Wesson Pure Vegetable Oil, 16 Ounce
$6.19$0.39/oz
Yellow Sweet Onion, 0.6 Pound
Member Price
$1.37 avg/ea was $2.15 avg/ea$2.29/lb
Carrot, 0.5 Pound
Member Price
$1.00 avg/ea was $1.50 avg/ea$1.99/lb
Shiitake Mushrooms, 1 Pound
$14.29/lb$14.29/lb
Garlic, 1 Each
$1.39
Bell Peppers, Red, 0.5 Pound
Member Price
$3.00 avg/ea was $3.50 avg/ea$5.99/lb
Green Onions, 1 Each
Member Price
$2.79 was $3.49
Taylor Farms Spinach, 9 Ounce
Member Price
$6.79 was $7.49$0.75/oz
Not Available
Farm Pack Mainland Eggs, XL, 18 Each
Member Price
$9.49 was $13.69$0.53 each
Morton Coarse Kosher Salt, 16 Ounce
$4.39$0.27/oz
Not Available
Directions
Ingredients
- 4 ounces mung bean noodles or dangmyoen (sweet potato starch noodles)
- 1 tablespoon sugar
- 2 tablespoons shoyu
- 2 tablespoons toasted sesame oil
- 2 tablespoons vegetable oil
- 1 medium onion, plum sized (peeled root end removed, sliced thinly with the grain)
- 1 medium carrot (peeled, stem removed, cut into thin matchsticks)
- 2 large dried shiitake mushrooms (soaked in warm water for 2 to 3 hours, cut into thin strips)
- 2 cloves garlic (minced)
- 1/2 red bell pepper (seeded, destemmed, white pith removed, cut into thin strips)
- 3 green onion stalks (cut crosswise into 2-inch-long pieces)
- 1/4 pound spinach (washed and drained, blanched, drained, and rough chopped)
- 1/4 pound cooked sliced bulgogi (beef teriyaki or deboned kalbi)
- 1 large egg (beaten, fried, sliced into strips)
- kosher salt
- ground black pepper
Directions
- Bring a large pot of water to a boil. Put the noodles into the boiling water, cover and cook for 1 minute. Stir noodles with a wooden spoon, so they don't stick together. Cover and keep cooking for approximately 5 minutes until the noodles are soft and chewy.
- Strain and cut them a few times witih kitchen scissors. Put the noodles into a large bowl. Add toasted sesame oil, shoyu, and sugar. Mix well by hand or a wooden spoon. Taste and adjust seasoning as needed.
- Heat up a skillet over medium-high heat and add 2 teaspoons vegetable oil, then onion, and cook for 1 minute. Add in the carrots and mushrooms and cook for an additional minute. Add in the garlic, bell pepper, and the green onion, and a pinch of salt. Stir-fry for about 2 minutes until the onion looks translucent. Transfer to the noodle bowl.
- Add the spinach, egg, sliced bulgogi and sesame seeds. Mix it and taste. Adjust seasoning with sugar, shoyu, sesame oil, salt, and pepper. Transfer it to a large plate and serve.