Thursday, February 17, 2011

Chop Che (Korean Noodles with Beef)

{also known as Jap Jae or Jap Che}

This tasty, simple noodle dish was last done in ORLA cooking class back in September 2009, when we studied the food of different cultures each week and the course title was "Cooking around the World".
Students have been asking for this one to be done again ever since.
 (Especially Natalie!) 
 It's a big hit.  It's also not very complicated.  And the only ingredient you may have trouble finding is the sweet potato vermicelli.  It is available at any Asian grocery, and can  sometimes be found in the "international" section of a standard grocery store.
These noodles are unique and well worth the search.  Their texture is like no other noodle. A bit like jellyfish! 
And they're gluten-free too. 

Now for your list of ingredients:

1/2 lb glass noodles (sweet potato vermicelli)
1/2 lb sirloin beef, thinly sliced
12 dried shiitake mushrooms
1/4 cup mushroom liquid (saved after rehydrating mushrooms)
1 shallot (or onion), halved and thinly sliced
2 carrots, peeled and grated
4 scallions, chopped
3 Tb sesame seeds
1/4 cup cooking oil (canola, safflower, corn, vegetable)

marinade ingredients (for beef):
1/2 cup soy sauce (plus 1/4 cup for adding later)
3 Tb sesame oil (plus 1Tb for adding later)
4 Tb sugar
3 cloves garlic, chopped
2 tsp black pepper

-bring water to boil in large pot.

-Meanwhile, prepare marinade and add sliced beef. 
Combine and let sit while preparing other ingredients.

-boil noodles for 5 minutes.

-Before straining, save some of the hot cooking water to pour over shiitakes in a bowl. The hot water will rehydrate the mushrooms if you cover them and let sit for 10-15 minutes.

-strain and rinse cooked noodles in cold water. 

-Cut them with clean scissors to make them more manageable for your fork later.  Then set them aside until you've cooked the veggies and meat.

-Saute onions and carrots in 1/4 cup cooking oil over low heat, stirring occasionally but not constantly for about 10 minutes (until soft and slightly brown).

-Meanwhile, strain the mushrooms when rehydrated and save the liquid for later. Slice mushrooms into thin strips and add to cooked onions/carrots.

-Add marinated meat. cook over medium heat, stirring, for about 3 minutes until just brown. This part goes quickly.  Try not to overcook, or the meat will be tough.

-Add cooked veggies and meat to the noodles in the bowl. Then add scallions, sesame seeds, and freshly ground pepper. 

-Toss and combine ingredients while adding 1/4 cup soy sauce, 1Tb sesame oil, and 1/4 cup of the mushroom liquid. 

1 comment:

  1. Japchae is new to my ears. But I like spicy foods. Maybe that's why I fancy Korean Cuisine. A lot of their foods recipe have one or two spicy ingredients in it like gochujang and gochugaru. Thanks for sharing this recipe. I'll definitely make one for our Korean Night. Korean Noodles and Korean TV - a healthy dose of Korean Idols like GDragon and TOP! :)