chap chae: korean beef, vegetables and noodlesThis recipe is courtesy of Kyung Up Lim, executive chef of Michael’s in New York City and Saveur online. Kyung is amazing. I host an event at Michael’s every fall and save up points to indulge in his culinary treats. I adore everything he’s made and knew this couldn’t be bad. As soon as I asked the market clerk for dangmyeon, she said, “Ah, you’re making chap chae.” The special events coordinator at Michael’s told me she was obsessed with this dish. That made me even more excited to try it.

I made this dish yesterday, before Hurricane Sandy was scheduled to hit. This cooked dangmyeon noodlesdish can be eaten hot or cold, so it wouldn’t matter if we lost power. The noodles didn’t look like I thought they would. Dangmyeon are sweet potato noodles, so I expected a nice orange color. They’re translucent-gray. After doing some Googling, I learned that they are made from sweet potato starch and are sometimes called glass noodles. Hence the translucent appearance. Make this vegan by omitting the beef.

We’re still without power; we’ll be eating the cold version tonight.

The recipe below is exactly how it was printed on saveur.com; I used EVOO, yellow, orange and red peppers, and substituted  Bragg’s Amino Acid for the soy sauce.

Thank you, Kyung, for providing this recipe and my new obsession.

Chap Chae

INGREDIENTS

3 tbsp. canola oil
2 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
⅙ 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

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.

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