What is the correct quantity amount for the noodles?
Chap Chae (Korean Noodles with Beef and Vegetables)
When I was growing up in Korea, my grandmother would make chap chae for family reunions. Whenever she started stir-frying the shredded beef and vegetables together in a big wok, I would wander into her kitchen, wondering when the party was going to begin. The finished dish is festive and delicious. I love the combination of slippery sweet potato noodles turned golden from the cooking juices and soy sauce, crunchy vegetables, and tender, juicy beef. For my own family, chap chae is still a sign of celebration: Whenever I make it, my son walks in, asking when the party is starting. —Kyung Up Lim, executive chef of Michael's in New York City
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Credit: Penny De Los Santos
INGREDIENTS
3 tbsp. canola oil2 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
1 clove garlic, minced
½ cup soy sauce
½ cup sugar
16 oz. dried Korean sweet potato noodles (called dangmyeon), soaked in boiling hot water until al dente
2 tbsp. toasted sesame oil
2 tbsp. thinly sliced scallions
1 tbsp. toasted sesame seeds
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2 tbsp. toasted sesame oil
2 tbsp. thinly sliced scallions
1 tbsp. toasted sesame seeds
INSTRUCTIONS
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 and garlic; 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.See all 150 classic recipes featured in our 150th issue »
Ratings & Reviews (6)
Made this tonight. Yummy!
The online recipe calls for 1/6th ounce of noodles, the correct is 16 ounces. This dish is very flavorful, and really doesn't need the beef. Just add the garlic to the onion/pepper/mushroom mixture about halfway through cooking.
We've fixed the recipe here to show the correct amount of noodles. It should be 16 ounces. Thanks!
Vegetarian-style is fine. Baby bok choy cut lengthwise into quarters and stir-fried separately (due to extra moisture content) with teriyaki-style sauce (with slivers of fresh ginger) for an excellent garnish.
This was very good, and I'm guessing tasted like it should. But it doesn't rise to the level of 'fabulous', worthy of a feast/special occasion. Simple, tasty, and good, but thus far, I'm having trouble finding Korean food on the level of Bibimbap. Bulgogi with Bibimbap is fabulous, but the rest of the Korean food I've had is very good, but not mind-blowing.
Chap Chae (Korean Noodles with Beef and Vegetables)
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