January 28, 2007

Jap Chae (Korean Noodles, Steak and Vegetable Stir-Fry)

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Jap Chae

I regularly cook Korean style dishes like steak or chicken bulgogi and this noodle dish, Jap Chae. Most Korean recipes have very strong garlicky, sweet and salty flavors that we absolutely love. This noodle dish is specially good, the vermicelli is chewy, very different from the Chinese and Filipino noodles although it resembles our mung bean vermicelli but is a lot thicker. It is made of sweet potato and cornstarch flour and the dry noodles have a greenish tint.

Jap Chae
3 ounces Korean vermicelli ( no substitution)
3 tablespoons light olive oil
1 large onion, sliced
½ pound sirloin steak, sliced into 3 x 1 inch strips
1 carrot, julienned
1 green pepper, sliced thin
½ teaspoon sea salt
1 tablespoon soy sauce
2 teaspoon sugar
1 teaspoon Korean sesame seed oil (no substitution)
¼ cup tree ears, soaked in warm water and rinsed well
  • Bring 4 cups of water to a boil, add the vermicelli and cook for 3 minutes, drain and rinse with cold water, set aside. The noodles should be translucent.
  • Heat the oil in a large pan or wok, add the onion and stir fry for 1 minute. Add the beef and cook for 1 minute. Add the vegetables and cook for another 2 minutes. Add the salt, sugar, soy sauce, sesame seed oil and tree ears, toss the mixture then add the vermicelli, mix well. Serve while hot.
I didn't have carrots and tree ears, I used orange bell pepper for color instead. The taste is still the same though, it's the seasoning and the noodles that make this dish wonderful.

Jap Chae


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