Best 4 Korean Chap Chae Vegetarian Recipes

KOREAN CHAP CHAE (VEGETARIAN)

Steps:

• Soak Chinese mushrooms in 1 cup hot water for 20 minutes.
• When they have softened, cut off the hard stems and slice the caps fine.
• Drop spinach into 10 cups of boiling water and boil rapidly for 2 minutes. Drain, run under cold water then squeeze out as much moisture as possible.
• Peel carrot, cut into 3 sections and then into fine julienne strips.
• Wipe off the fresh mushrooms and break off their stems. Cut the caps into very fine slices. Cut the nonwoody part of the stems into matchstick pieces.
• Cut away and discard the curly, tender part of the cabbage leaves. Save only the V-shaped core of the leaves and cut this into julienne strips.
• Cut the scallions into 2 1/2 inch sections and quarter the section with the bulb lengthwise.
• Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl. Mix well, separating all the spinach leaves.
• Heat the vegetable oil and the sesame oil in a wok over a medium-high flame. When hot, put in the garlic and stir-fry for 10 seconds.
• Add all the vegetables in the bowl. Stir-fry for 3 to 4 minutes or until the vegetables are tender-crisp.
• Turn the heat to low, and add the drained noodles, soy sauce, and salt. Stir well, distributing the noodles evenly, and cook 2 to 3 minutes.
• Season to taste.

KOREAN-STYLE NOODLES WITH VEGETABLES (CHAP CHAE)

Steps:

• Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool.
• Blend tamari, sesame oil, sugar, and garlic in a blender until smooth.
• Heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes. Add mushrooms and stir-fry until softened, about 3 minutes. Add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat. Simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes. Transfer to a shallow serving dish and serve warm or at room temperature.
• Chap chae can be made 1 day ahead and chilled, covered.

JAP CHAE KOREAN GLASS NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
• Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.

CHAP CHEE NOODLES

Steps:

• In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
• Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.