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Chap Chae

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



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


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


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


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