April 26, 2009

Chapchae... Korean Dish

Some of you know that i have spend a year in South Korea as an exchange students.... during that year i had the wonderful opportunity to live in 4 host families in different areas of Korea... In my last family i was very fortunate to live in the house of my best korean girlfriend and she loved to cook and so did her mom and aunt... this family was in the upper class and they had a luxurious kitchen for korean standards.... so i spend a lot of my time that i didn't go out or work in that kitchen helping the maids and my hostmom to prepare food... many things i have forgotten but manythings i will never ever forget... i also got a cookbook from my hostmoms sister in law - she had pulished a cookbook in the USA where she lived and taught cooking and home economics - Woul Young Chu.
This wonderful older lady came to visit during my stay and she signed a book for me and gave me a cooking lesson...i was sooo proud and happy.... This picture is from 1993...


Anyway today i flipped through that cookbook trying to decide which recipe to make and post... so i picked one of my favorits Chapchae... a flavorful light and easy delicates and todays korean potluck dish number 1...

Here is the original recipe from Woul Young chu ....


Chapchae
1/2 lb shredded beef
1 bunch watercress
5 pieces soaked and shredded mushrooms
1 carrot shredded
1/5 lb Dang myun (chinese noodles)
1 bunch scallion
2 onions
3 Tbsp sugar
3 tbsp soy sauce
1/4 tsp pepper
2 tbsp sesame oil
2 tbsp sesame powder
2 tbsp minced garlic, scallions
2 tbsp rice wine

Season beef with 1 tbsp soysauce, 1 tbsp sugar, 1 tsp sesame powder, sesame oil, minced garlic + scallionn. Srinkle with pepper an let stand for 30 min..and stir fry in a hot pan with oil heated high.
Wash and drain watercress. Cut into 2 inch length pieces and place in hot pan. Stir fry 10 seconds. The watercress should retain their original appearance. Put aside or out of pan.
Stir fry mushrooms in hot pan with oil. Add soy sauce and cook over high heat about 20 seconds. Get out of pan and add to the beef and water cress in a different container.
Stir fry carrot in a hot pan with oil. Sprinkle with salt over medium heat.
Cut onion into slices and stirfry in hot pan with oil medium heat until onion is done. add to the other veggies and let cool
Pour enough water in deep skillet and bring to boil on hight heat. Wehn water vomes to a boil, add chinese noodles and cook until noodels are tender and smooth. Drain in colander under running cold water and let cool.
Stir fry the noodles in hot pan over medium heat. Turn over several times while noodles are oily. Add beef and vegetable, remaining soysauce, and sugar. Toss frequently and sprinkle with salt and pepper and roasted sesame seeds.
Set in teh serving bowl and gfarnish with shredded egg crepes, schredded red pepper and pine nuts...
Serves 5



I made my own version today as i didn't have all ingredients i used snow peas, red and yellow pepper and i use left over roasted chicken wing meat that i shredded. I know i should have chopped the vegetables a lot finer and more precise but i have a hungry teenager waiting and i sort of decided to make this last minute.

Alissa



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