Chop Chai Korean Meat Vegetables With Vermicelli Food

CHOP CHAE (KOREAN MIXED VEGETABLES WITH BEEF AND NOODLES)

Steps:

• Soak mushrooms in cold water for 20 minutes. Drain and cut into thin strips.
• Cook noodles in boiling water for 10 minutes.
• Drain and rinse in cold water, then cut into 4-5" length.
• Mix sesame oil, soy sauce, sugar, 2 teaspoons, sesame seeds, rice wine, garlic, and pepper in a bowl.
• Add half of mixture to sirloin in another bowl; mix and set aside.
• Reserve other half of sauce.
• Heat 1 teaspoon canola oil in skillet or wok over medium-high heat and saute cabbage, onion, carrot, and onions stirring frequently for about 10 minutes.
• Add spinach and saute for 1 additional minute.
• Add mushrooms and noodles and remove from heat.
• Mix well and put in serving bowl; set aside.
• Heat remaining canola oil in skillet, add sirloin and cook until done.
• Add to vegetables and noodles.
• Add reserved sauce and mix well.
• Serve.

CHAP CHEE NOODLES

Steps:

• In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
• Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

CHOP-CHAI (KOREAN MEAT & VEGETABLES WITH VERMICELLI)

Steps:

• Chop beef fine and add 1 tbsp. soy sauce, 1 chopped green onion (including top), chopped garlic 1/2 tbsp. prepared sesame seed, pepper, and 1/2 tsp. oil. Saute the meat. Cut celerly into 1 1/2-inch lengths. Shred lengthwise. Add 1 tsp. salt and let stand 10 minutes. Rinse and drain. Fry slowly in 1/2 tsp. oil for 2 minutes stirring constantly. Cut the cooked pork into 1-inch lengths and shred. Prepare fresh bean sprouts by removing skins from the beans and the fine hairlike end from each sprout. Cook for 3 minutes in boiling water and drain well. If using celery cabbage instead of sprouts, shred and cook for 3 minutes in a small amount of boiling water. Drain well and press out all water. Shred mushrooms and fry in 1/2 tsp. oil. Season with salt. Cook vermicelli in rapidly boiling water (6 minutes or per package directions). Drain and cut into 3-inch lengths. Prepare egg decoration using the 1 egg: SHREDDED EGG DECORATION: Separate the white from the yolk. Beat the white with a fork. Heat a small skillet with a small amount of oil. Pour in the white and tilt the skillet to spread the white over the bottom like a thin crepe. Cook. Remove, Roll the cooked egg into a long tube shape. Slice crosswise into thin shreds. Repeat the same process with the beaten yolk. Wash, peel and shred pear into fine stris an inch long. To combine: add pork to the beef, then celery, bean sprouts, mushrooms, and remaining seasonings (1 1/2 tbsp. soy sauce, 1 chopped green onion with top, 1/2 tbsp. prepared sesame seed, 1 tbsp. sugar). Mix well. Lastly, add the vermicelli and shredded pear. Season with salt. Arrange on a large platter and decorate with shredded egg and pine nuts. Serve with steamed rice on the side, if desired.

KOREAN BEEF & VEGETABLES WITH NOODLES - CHAP JAE

Steps:

• Brown meat in wok; crumble and cook until done; set aside.
• Soak noodles in very hot water for 5-10 minutes; cut into 3-4 inch lengths.
• Cook spinach according to package directions; drain; rinse in cold water and drain again, squeezing dry.
• In a wok over med-high heat, stir-fry garlic, zucchini, onions, green onions, and carrots in small amount of oil until crisp-tender.
• Stir in meat, noodles, spinach, and straw mushrooms.
• Add sesame seeds, sesame oil, soy sauce, and sugar, mixing well.
• Heat through and serve.

JAB CHAE (KOREAN NOODLES)

Steps:

• Bring water to a boil in a pot; add vermicelli noodles. Cook noodles until clear and soft, 10 to 12 minutes. Drain noodles in a colander; let sit for 10 minutes. Rinse noodles with cold water. Cut the noodles 2 to 3 times.
• Heat 1 teaspoon oil in a skillet over medium-high heat; saute beef, garlic, salt, and pepper until beef is cooked through, 3 to 4 minutes. Transfer beef to a large bowl.
• Heat 1 teaspoon oil in the same skillet; saute onion, salt, and pepper until slightly tender, 2 to 3 minutes. Add onion to beef. Heat 1 teaspoon oil in the same skillet; saute carrot, salt, and pepper until slightly tender, 2 to 3 minutes. Add carrot to beef mixture. Heat 1 teaspoon oil in the same skillet; saute spring onions, salt, and pepper until slightly tender, about 1 minute. Add spring onions to beef mixture.
• Mix noodles with beef mixture.
• Whisk soy sauce, sugar, sesame seeds, and sesame oil together in a bowl; pour over noodle mixture and mix well.