Ok. This is probably not at all authentic Korean chapchae - let me just say that. In fact, I'd love to hear about your versions of chapchae, because while this was very good, I'm sure it can be even better! I love the bite of the noodles, made from sweet potato starch - they were easily found at the Asian supermarket I went to, and they're really what's essential for this dish. I think you can pretty much free-style it from there, to adapt this to your own favorite noodle dish. I didn't stray very far this time, but will definitely add some more flavors next time - maybe some garlic and ginger...
Chapchae
(printable recipe)
serves 2
2 carrots, thinly sliced
150 g mushrooms, sliced
200 g noodles made from sweet potato starch (dang myun)
1 yellow onion, thinly sliced
100 g snow peas, sliced
200 g beef, in thin strips
cooking oil
2 tbsp japanese soy sauce
1 tbsp sugar
salt
black pepper
Boil the noodles according to package instructions and drain. Fry the meat and veggies in a little bit of cooking oil, and mix together with all other ingredients.
Recipe in Swedish:
Chapchae
3 comments:
oh, it looks really good! i hope to use my grandma's recipe for my birthday potluck since she says it feeds 10-15 and my math isn't very good to chop it down to 3-4. :P
This looks yummy Anne :) Sweet potato starch glass noodles are one of my all time favorites. I used to have a Korean neighbor and she taught me to make this dish and it is very similar to yours. One thing she added that I can recall of the top of my head is toasted sesame oil.
I used to visit your blog to
see delicous swedish food recipes
and now I found Korean food!
(Im korean and who lives in sthlm thesedays :P)
Really nice that Food also can makes people communicate.
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