Aunt Claire's Chop Chae (Jop Chae) |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Korean noodle with beef and spinach dish. Aunt Claire made this for large family gatherings (recipe times 4), add mixed it in 5 gallon buckets. She got this recipe from her sister in law Kim from Korea. Thanks Claire for the recipes and memories. We are keeping your traditions alive. Ingredients:
2 lbs fresh spinach |
8 carrots, finely shreaded |
2 large onions |
2 lbs sliced mushrooms |
2 lbs sirloin tip beef |
1/2 cup peanut oil |
2 (12 ounce) packages korean vermicelle sweet potato starch noodles (hanmi brand available on the internet www.koamart.com item # 2187 green package) |
1 1/2 cups soy sauce |
1 tablespoon black pepper |
3 tablespoons toasted sesame seeds |
3 tablespoons sesame seed oil |
1/2 cup brown sugar |
1/2 teaspoon garlic powder |
Directions:
1. Blanch spinach in boiling water for 3 minutes. Drain. When cool squeeze out excess water,set aside.
2. 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.
3. Cut onions into 1/8 wedges, separate pieces.
4. Slice sirloin tip into strips 2 inches long 1/4 inch thick (partially freeze to make slicing easier).
5. Mix soy sauce, pepper,sesame seeds, sesame oil, brown sugar and garlic powder. set aside.
6. In large wok or skillet, heat 2 tablespoons of peanut oil (adding more as needed when stir frying) over high heat.
7. Stir fry each ingredient seperately- carrots,mushrooms,onions and beef .Add all into very large bowl after stir frying.
8. Add vermicielle and spinach to bowl with stir fry ingredients.
9. Pour soy sauce mixture over and mix well.
10. Serve at room temperature.
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