For noodle lovers out there, hereâ€™s a dish that you will love. The glass noodles are chewy and they absorb more flavour as compared to other Asian noodles. Unlike other Korean food, chapchae is not spicy. Although you can add chilli if desired.
Another option is to remove the meat, so it becomes a vegetarian dish and it tastes as good.
Gaja Meoggo! (Letâ€™s Eat!)
8 oz Korean glass noodles
1 sweet onion, sliced into thin strips
2 cloves garlic, finely chopped
1 big red bell pepper, seeded and sliced thinly
1 big green bell pepper, seeded and sliced thinly
1 big yellow bell pepper, seeded and sliced thinly (optional)
2 carrots, julienned
3 scallions, chopped
1/2 cup chopped cabbage
5 shiitake mushrooms, rehydrated if dried and then sliced
2 Tbsp vegetable or olive oil
2 Tbsp sesame oil
3 Tbsp soy sauce
3 Tbsp oyster sauce
1 tsp sugar
Salt to taste
6 oz. beef or pork
Soak noodles in water for 10minutes. Boil water in a pot and add noodles.Â Cook it for 8-10 minutes or until the noodles are transparent. Drain water. Douse with cold water and drain again. Set aside.
Mix soy sauce, sugar and sesame oil in a bowl. Stir until the sugar granules melt. Set aside.
In a large pan or wok over medium heat, heat vegetable oil and 1 Tbsp sesame oil. Stir-fry the meat until tender. Â Mix in oyster sauce. Set aside.
SautÃ© the garlic and onion for about 1 minute in the same pan used for the meat. Add rest of vegetables and cook for 4-5 minutes, until the vegetables are half-cooked and still a bit crispy.
Lower the heat and add cooked noodles, meat and soy sauce mixture. Mix well and cook for another 2 minutes. Add salt or more soy sauce if needed.
Serve on a plate and sprinkle with sesame seeds.
Photo Courtesy Of: spikenheimer