잡채

Chapchae

Glass Noodle Stir-Fry 

Ingredients

  • 1/2 lb (250g) sweet potato starch noodles 
  • 1/4 lb (125g) beef strip steak
  • 1 carrot, julienned
  • 1/4 lb (125g) baby spinach
  • 1 small red bell pepper, julienned
  • 1 medium sweet onion, thinly sliced
  • 1/4 lb (125g) fresh shiitake mushroom, thinly sliced
  • 2 Egg whites
  • 1 Tbs (15g) Sesame seeds
  • 1 tsp (5ml) Seseme oil
 
Spread paste on EVERY leaf

Spread paste on EVERY leaf

Step 1 - Make the Marinades

    BEEF MARINADE

    • 1 Tbsp (15ml) soy sauce
    • 1 tsp (5ml) mirin
    • 1 small clove garlic, minced
    • 1/4 tsp (pinch) ground black pepper
    • 1 tsp (5ml) sesame oil

    • Slice the steak into thin strips, against the grain.

    • Mix with the Beef Marinade and cover

    Step 2 - Making the Marinated Vegetables

    Noodles and Mushroom Marinade

    • 4 Tbsp (60ml) soy sauce

    • 1 Tbsp (15ml) honey
    • 1 Tbsp (15g) brown sugar
    • 1 Tbsp (15ml) sesame oil
    • 1/8 tsp (pinch) ground black pepper

    • Toss the mushroom with 1 Tbsp (15ml) of noodles & mushroom marinade.

    Sinach Marindae 

    • 1/4 tsp (dash) sea salt
    • 1 small garlic clove, minced
    • 1 tsp (5ml) sesame oil
    • Blanch spinach for 30 seconds in boiling water.

    • Shock in ice water, squeeze dry and place in medium bowl.

    • Toss with salt, garlic and sesame oil.

    IMG_0603.jpg
     

    Step 3 - Preparing the Glass Noodles

    • Place noodles in boiling water for 6-8 minutes.

    • Drain in colander and run cool water over the noodles for a couple of minutes. 

    • Cut the noodles so they aren't so long they are too hard to eat.

    • Toss with the noodles & mushroom marinade.

     

    Step 4 - Stir Frying the Vegetables

    • Add 2 tsp (10ml) of oil to hot wok for each ingredient below.
    • Stir fry for 2-3 minutes in this order:
      • Carrots (julienned)
      • Red Bell Pepper (julienned)
      • Marinated mushrooms and sauce
      • Marinated beef and sauce
      • Marinated noodles and stir fry until it is cooked (2-3 mins) on low to medium heat.
    • Remove each ingredient as it finishes cooking and put in large bowl, set aside
    • After all ingredients are cooked, beat the egg white with a fork.
    • Cook in wok for 1 minute, then flip over and cook 30 more seconds.
    • Take out and roll up and chiffonade. 
     
    IMG_0631.jpg

    Step 5 -  Final Presentation

    • With all ingredients now in one large bowl, add sesame oil and sesame seeds 

     

    Serve cold, room temperature or hot!