From Call center mom to the wife of a Filipino overseas worker, from the Philippines to Saudi Arabia and now back in the Philippines. I shall continue this blog which has kept me on survival mode while I was in KSA. Join me in my journey as a mom, wife, blogger, and entrepreneur.
I call this dish Chapchae but others refer to it as Japchae while there are some who calls it Chapchee... however, it's spelled or referred to it still is one of my favorite Korean dishes and remains one of the frequently ordered dish on my menu. I'd like to think that I was able to translate this dish into the tastebuds of my Filipino clients. But more often than not, I prefer to think that I put a lot of love into preparing this dish.
To those who are wanting to make this dish, I share with you the recipe. Most especially to Arra O. who recently requested for me to post the said recipe. The dish is so versatile you can use other vegetables of your choice.
For this recipe I also used cucumbers
잡채 Korean Glass Noodles
Ingredients needed are as follows:
This is the only brand I use.
170 grams Korean glass noodles (dangmyeon)***
2 cloves garlic minced well
1 small sweet onion
2 scallions (spring onions/green onions)
1 small carrot
110 grams lean beef (sirloin or rib eye)
1 can shiitake mushrooms (optional)
170 grams fresh spinach
vegetable or peanut oil for stir frying
salt and pepper
3-4 cups chicken or beef stock
***Soak glass noodles in purified water for about 30 mins to an hour
For the sauce:
2 teaspoons minced garlic
3 tablespoons soy sauce
2 1/2 tablespoons brown sugar
2 tablespoons sesame oil
2 teaspoons roasted sesame seeds
Egg for garnishing - beaten and cooked over low heat, cut into strips (optional)
How to do it:
1. Cut the beef into thin 2-inch long strips and mix with 1 tablespoon of the sauce. Cut the stems off the mushrooms, and slice into 1/4-inch thin strips. Season with 1 tablespoon of the sauce.
2. Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.
3. Blanch the spinach in boiling water only until wilted. Drain quickly and dip in cold water. Squeeze out excess water, cut into about 2 inches in length. Season with just enough salt and pepper. But in my case I don't.
4. Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.
5. Saute in vegetable of peanut oil garlic and onions, tip in the beef and mix until a bit brown.
6. Pour in chicken stock or beef stock and tip in noodles. Simmer in low heat.
7. Pour in combined sauce. Simmer for about 5 mins.
8. Tip in the vegetables cover and let cook for another 15 mins or until glass noodles becomes transparent or easy to the bite.
9. Remove from heat and pour sesame oil. Mix noodles.
10. Transfer noodles into a serving dish and top with egg and chopped scallions. Serve hot!