Chap Chae

Demonstrated by: Ki Youb Kang, Vice President/General Manager of Waikiki Resort Hotel

Ingredients

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:
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fried egg yolk strips
shelled pine nuts
sesame seed

Instructions

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 bellflower; 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.

Show Info

Korean Recipes 27/15/1999