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Meal Type

Cuisine

Chap Chae

Demonstrated by: Ki Youb Kang, Vice President/General Manager of Waikiki Resort Hotel.
Korean Recipes - 1999.

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Ingredients:

Chap Chae

  • 1/3 lb lean beef
  • 1 lb long rice
  • 1 small carrot
  • 2 bell flower roots (optional)
  • 1/2 bunch watercress
  • 5 dried mushrooms
  • 1 onion
  • 4 teaspoons chopped garlic
  • 1 tablespoon chopped green onion
  • 4 tablespoons soy sauce
  • 2 1/2 tablespoons sugar
  • 2 1/2 tablespoons sesame oil
  • 3/4 teaspoon salt

Garnish:

  • fried egg yolk strips
  • shelled pine nuts
  • sesame seed

Directions:

  1. Cut 1/3 lb lean beef into thin strips.
  2. Add 2 tablespoons soy sauce, 1 tablespoon each sugar, chopped green onion, and sesame oil, and 2 teaspoons chopped garlic.
  3. Stir-fry and set aside.
  4. Cook 1 lb long rice in boiling water until transparent; rinse and drain.
  5. Add 1 1/2 tablespoons soy sauce, and 1 tablespoon each sugar and sesame oil.
  6. Stir-fry and set aside.
  7. Cut 1 small carrot into 2-inch strips.
  8. Blanch and shred 2 bell flower roots (optional).
  9. Combine carrot and bell flower; add 1/2 teaspoon salt and 2 teaspoons grated garlic.
  10. Stir-fry and set aside.
  11. Cut 1/2 bunch watercress into 2-inch lengths.
  12. Add 1/4 teaspoon salt.
  13. Stir-fry and set aside.
  14. Soak 5 dried mushrooms; thinly slice.
  15. Slice 1 onion.
  16. Combine mushrooms and onion; add 1 1/2 teaspoons each soy sauce, sugar, and sesame oil.
  17. Stir-fry and set aside.
  18. In a large skillet or wok, combine all ingredients; stir-fry until heated.
  19. Garnish with fried egg yolk strips, shelled pine nuts, and sesame seed.

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