Unlike neighboring China and Japan, Korean food has not caught on in such a big way here in the US. I think this is sad – not that kim chee isn’t delicious and awesome, but Korean cuisine has so many other things to offer.
Chap chae (or jap chay) is one such offering. This classic dish is usually made with yam noodles, some variety of veggies, with or without meat, and can be served either with barbecue or as a main dish itself. I’d never attempted to make chap chae before, but a recent conversation with a friend about how he misses the Korean joint in his home town reminded me that I’d at some point acquired a basic recipe for the stuff, and should try it.
Based on the availability of certain ingredients, and my own whims, I’ve made some alterations to the original recipe. My results were really delicious, and the leftovers are even better – I’ve been eating this batch for a week! Be aware that it is a large recipe…you will need a big wok, or to cut quantities.
What you’ll need:
12 oz rice stick noodles
3/4 Vidalia onion, chopped
1 carrot, julienned
1 zucchini, julienned
1 red bell pepper, julienned
2 Serrano peppers, diced
8 shitake mushrooms – stems removed and diced
1/2 pound sirloin cut into thin strips
1 tbs black sesame seeds
2 tbs sesame oil
3/8 cup light soy sauce
3/8 cup Braggs Liquid Aminos (or more soy sauce).
3/4 cup rice wine
2 tbs sugar
3 cloves garlic (diced)
Pinch ground ginger
Black pepper
Fresh mung bean sprouts
Soak your noodles in hot (not boiling) water for about 20 minutes, until soft, then drain, rinse with cold water, and set aside.
Mix the soy sauce, Braggs*, oil, ginger, black pepper, sugar, and a quarter of the garlic and Serranos, together in a glass, and set it aside to infuse a bit, while you chop all your veggies.
Heat some oil in a (VERY) large wok, and add about a third of your sauce plus another quarter of the garlic and Serranos and toast till they start to brown. Reduce heat to medium and add your steak and stir fry for about 4 minutes or until almost done. Remove from the wok (keep as much of the oil in as you can) and set aside.
Now add your carrots, red peppers and zucchini, and stir in the sesame seeds. Stir fry all of this for a few minutes, until everything is almost-but-not-quite tender. Now add the onions and mushrooms(and a bit more oil if needed).
After another minute or so, add back your steak and the rest of your garlic and Serranos. After that’s all in, cut the noodles with a knife and stir them into the wok, followed by the rest of your sauce. Stir fry until everything is well mixed and the right texture. Be very careful not to cook the noodles too long, or it’ll get mushy!
Remove everything to a bowl, and deglaze your wok with the rice wine and a splash of soy sauce. Once that reduces by about half, pour it over the dish as a sauce and stir it in. This is entirely optional but I think it’s tasty.
Serve hot with a garnish of cold mung bean sprouts.
Like I said: I make no claims to authenticity here, but it is yummy. The only alteration I may make in the future would be to pickle the carrots beforehand, perhaps in mirin.
* I decided to make the sauce by halving the soy sauce and using Braggs because it makes the dish a bit less salty, which is nice for many reasons, and also because it adds a flavor I like. Do as you wish.