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Japchae/Chapchae (Cellophane Noodles with Beef and Mixed Vegetables)

*This is the 3rd of a 4-part recipe series featuring lean cuts of beef.  The first recipe is a Filipino dish – Boiled Chuck Shoulder Roast (Nilagang Baka) – which can be found HERE.  The second recipe is a Japanese dish – Beef Bowl (Gyudon) – which can be found HERE.*

Spring break!!  It’s going to be a 9-day “staycation” for us.  After that month-long vacation in the Philippines over the holidays, we haven’t yet earned the right to go on another spending spree vacation, at least not yet.  Boo!  Moving on…

Last weekend, I made one of our favorite Korean dishes, Japchae/Chapchae (Cellophane/Sweet Potato Noodles with Beef and Mixed Vegetables).  I love being able to make our favorite restaurant dishes in our very own kitchen.  It’s quite rewarding actually.  That’s domesticated divaness for you. *wink*



Japchae is made from sweet potato noodles (dangmyeon) mixed with sauce (soy sauce, sesame seed oil, etc.) and stir-fried vegetables and marinated beef.  In keeping with the lean cuts of beef theme, I used sirloin.  Japchae can be served either hot or cold, as an appetizer or a main dish.  It can be served atop a bed of rice, called japchae bap (bap is Korean for “rice”).

Here’s the recipe…

INGREDIENTS:

8 oz  lean beef (Note: I used sirloin.)

1/2 lb sweet potato noodles (dangmyeon)

1 leek, sliced diagonally

4 dried shiitake mushrooms, soaked in water, stems removed and julienned

1 oz carrot, julienned

1 green bell pepper, julienned

3/4 t oil

salt and pepper to taste

1 omelet, cut into strips for garnish

Beef Marinade:

2 T soy sauce

1 t sugar

1 t sake

1/2 t mirin

2 cloves garlic, crushed

a pinch of sesame seeds

finely chopped green onion

Noodle Sauce:



1 t sesame seed

2 1/2 t soy sauce

1 t sugar

1 1/2 t sesame oil

2 cloves garlic, crushed (Note: Use more if you love garlic)

pepper to taste

DIRECTIONS:

1.  Cook the sweet potato noodles in boiling water for 3-4 minutes until transparent.  Drain then cut into 2 1/2 inch length.  (The noodles are very long!)  Set aside.

2.  Cut the beef into strips.  Mix the beef marinade ingredients then add the beef.  Set aside.

3.  In a skillet, heat oil then add the (diagonally sliced) leek.  Saute for a few seconds then add the the julienned mushrooms and vegetables.  Season with salt and pepper.  Saute briefly (about 2-3 minutes) then transfer to a plate and set aside.

4. Add a little bit of oil in the skillet where the vegetables were cooked.  Once the oil is hot, add the beef strips and cook until done.  Set aside.

5.  In a bowl, combine the noodle sauce ingredients.  Add the noodles and mix well, making sure the noodles are well-sauced.

6.  Add the vegetables and beef to the sauced noodles.  Mix lightly then transfer to a serving platter or serve in individual bowls.  Garnish with omelet strips.



Yum!  This turned out really good, so much so that it was quite difficult not to have seconds.  I am definitely going to make this again..and again…and again.  It will save us a trip to our favorite Korean restaurant, which is more than all right with me.  After the Lenten season, I will be cooking more of our favorite Korean dishes.  Korean barbecue, baby! ;)

Cheers and be safe, y’all.  Mabuhay!

Disclosure:  As part of the Foodbuzz Tastemaker Program in partnerhsip with the Texas Beef Council, I received a stipend to make the 4 lean beef recipes.  Thank you Foodbuzz and Texas Beef Council! :)








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