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Korean ChapChae/Japchae

I was browsing for some Korean recipes and was taken away by the beauty of Korean mix vegetables dish aka ChapChae. This dish is easily my friend as there are a lot of veges in it, doesn’t look too hard to make and the ingredients doesn’t hurt my wallet. I also realised that most of the ingredients for the sauce are ready to be made from the stuffs I have in my pantry.

Ingredients

  • 50g lean beef
  • To marinade Beef, at least 20 minutes before cooking:
    • 2 Tablespoons Soy sauce
    • 1 Tablespoon Sesame oil
    • 1 Teaspoon Sugar
    • 1 Teaspoon Sake/Mirin/Rice vinegar
    • 1 clove diced garlic
    • 1 Teaspoon sesame seeds
    • 1 Teaspoon minced scallion
  • 50g Bean Threads (Tong Fun)
  • 1 Scallion, cut into 1 cm long
  • 4 Shitake Mushrooms, soaked in water, discard water and shredded
  • 10g wood ear fungus, soaked in water, stripped
  • 30g Carrot, shredded
  • 1 cucumber, shredded
  • 1 egg
  • To make Yang Nyeom Jang (NYJ) sauce:
    • 1 Teaspoon roasted sesame seed
    • 2/3 Teaspoon Soy sauce
    • 1/2 Teaspoon sugar
    • 2 Tablespoons of Pear Juice
    • 1/2 Teaspoon sesame oil
    • 1/2 Teaspoon honey
    • 1 Teaspoon minced scallion

Steps:

  1. Soak bean threads in water till soften. Strain well.
  2. Heat up the pan and stir fry scallion with 1 teaspoon of NYJ sauce. Set aside.
  3. Using the similar pan, add in the mushrooms and fungus and stir fry with 2 teaspoons of NYJ sauce.
  4. Using the similar pan, add in the carrot and stir fry with dash of salt and 1 teaspoon of sesame oil. Set aside.
  5. Put all cucumber onto a cheesecloth and squeeze all the juice of the cucumber till it lose its crunch.
  6. Using the similar pan, stir fry the cucumber with dash of salt. Set aside.
  7. Now, add in 1 tablespoon of vegetable/cooking oil and stir fry the beef till cooked. Set aside.
  8. Using the similar pan, add the bean threads and stir fry with remaining NYJ sauce. Set aside.
  9. Using a different pan, add 1 tablespoon of oil and spread it evenly on the pan. Beat the egg and then pour in slowly into the pan to form a thin layer. Cook it over low heat so that it doesn’t burn on the edges. Remove the omelette from the pan, and shred/chop it finely.
  10. Next comes the assembling. Using a big bowl, add in all the vegetables, beef, bean threads and mix well.
  11. Carefully serve this on a plate and topped it with the chopped omelette. Sprinkle some sesame seeds on the top before serving.

I really enjoy the different way of cooking the mix vegetables. To me, the vege stays fresh and no dripping sauce but still very flavourful. It is a different technique of cooking compared to Chinese stir fry, as frying each vegetable individually does allow controlling the heat and ensuring the vege is cooked within it’s time limit so it doesn’t overcook if there’s other vege in the same pan. I did learn something new when I picked up this recipe.
 
I could easily eat a plate of ChapChae on it’s own. It is suitable to go as an entree or as a side dish with a main dish if you’re serving it with rice. Hope you would enjoy making this dish!
Cooksnaps

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