Chap ChaeChap Chae
Chap Chae
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.
Logo
Recipe - Foodland Waipio
Chap Chae - Thryveai.jpg
Chap Chae
0
Servings4
0
Ingredients
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

  1. 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.
  2. 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.
  3. 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.
  4. 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
Mung Bean Noodles, 4 Ounces
Not Available
Sugar, 1 Tablespoon
C&H Granulated Sugar, White
C&H Granulated Sugar, White, 16 Ounce
Member Price
$2.49 was $3.29$0.16/oz
Shoyu, 2 Tablespoons
Kikkoman Soy Sauce
Kikkoman Soy Sauce, 5 Ounce
$4.99$1.00/oz
Toasted Sesame Oil, 2 Tablespoons
Family Pure Sesame Oil
Family Pure Sesame Oil, 12 Ounce
Member Price
$5.99 was $8.49$0.50/oz
Vegetable Oil, 2 Tablespoons
Not Available
Onion, 1 Medium Onion
Yellow Sweet Onion
Yellow Sweet Onion, 0.6 Pound
Member Price
$1.37 avg/ea was $2.15 avg/ea$2.29/lb
Carrot, 1 Medium Carrot
Carrot
Carrot, 0.5 Pound
Member Price
$1.00 avg/ea was $1.50 avg/ea$1.99/lb
Shiitake Mushrooms, 1 Large Mushrooms
Shiitake Mushrooms
Shiitake Mushrooms, 1 Pound
Member Price
$12.99/lb was $14.29/lb$12.99/lb
Garlic, 2 Cloves
Garlic
Garlic, 1 Each
$1.39
Red Bell Pepper, 1/2 Pepper
Bell Peppers, Red
Bell Peppers, Red, 0.5 Pound
Member Price
$3.00 avg/ea was $3.50 avg/ea$5.99/lb
Green Onion, 3 Stalks
Green Onions
Green Onions, 1 Each
Member Price
$2.79 was $3.49
Spinach, 1/4 Pound
Taylor Farms Spinach
Taylor Farms Spinach, 9 Ounce
Member Price
$6.79 was $7.49$0.75/oz
Cooked Sliced Bulgogi, 1/4 Pound
Not Available
Egg, 1 Large Egg
Farm Pack Mainland Eggs, XL
Farm Pack Mainland Eggs, XL, 18 Each
Member Price
$9.49 was $13.69$0.53 each
Kosher Salt
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 16 Ounce
$4.39$0.27/oz
Ground Black Pepper
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.