Aunt Claires Chop Chae Jop Chae Recipes

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.

KOREAN STIR-FRIED NOODLES (JAP CHAE OR CHAP CHAE)

Steps:

• Gather the ingredients.
• In a large skillet or wok over medium heat, heat the vegetable oil and 1 tablespoon of the sesame oil until it shimmers.
• Add onion slices and garlic and sauté until fragrant, about 1 minute.
• Add the spinach, carrots, scallions, napa cabbage, and mushrooms and sauté until half cooked and still a bit crunchy, 3 to 4 minutes.
• Turn the heat to low and add cooked noodles, soy sauce , sugar, and the remaining 1 tablespoon sesame oil.
• Sauté continuously until the mixture is well combined, about 2 minutes more.
• Adjust to taste with more salt or soy sauce, if needed.
• Garnish with the sesame seeds , if using, and serve immediately.

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.

AUNT CLAIRE'S CHOP CHAE (JOP CHAE)

Steps:

• Blanch spinach in boiling water for 3 minutes. Drain. When cool squeeze out excess water,set aside.
• In large dutch oven fill 3/4 full with water. Bring to boil, remove from heat. Add Korean vermicelle to water and set aside for 10 minutes. Drain and rince with cold water. Cut into about 4 inch long pieces.
• Cut onions into 1/8 wedges, separate pieces.
• Slice sirloin tip into strips 2 inches long 1/4 inch thick (partially freeze to make slicing easier).
• Mix soy sauce, pepper,sesame seeds, sesame oil, brown sugar and garlic powder. set aside.
• In large wok or skillet, heat 2 tablespoons of peanut oil (adding more as needed when stir frying) over high heat.
• Stir fry each ingredient seperately- carrots,mushrooms,onions and beef .Add all into very large bowl after stir frying.
• Add vermicielle and spinach to bowl with stir fry ingredients.
• Pour soy sauce mixture over and mix well.
• Serve at room temperature.