Recipe: Chap Chae

Chap Chae

We decided to try out this recipe for my brother’s birthday. In lieu of the normal pancit as birthday noodles, we decided to make chap chae instead. I love chap chae! I know a lot of other people who do too, so this was a good recipe to try out. The ingredientes are pretty simple and it’s easy to make. The only challenge was, finding the right kind of noodle.

Mung Bean Noodles

Here is a photo of the noodles in case you don’t know what it  looks like.

We tried looking for this at the supermarket but couldn’t find any. We bought some sotanghon as a backup but decided to try to local Korean Grocery stores here in BF Homes as well. There are a lot! Too much in fact, it’s like little Seoul!

Anyway, we finally found the noodles we wanted. It’s actually greenish in color (Mung beans, duh!) and I was skeptical at first. But it turned out great.

Here are the ingredients:

250 grams mung bean noodles soaked in warm water for 10 minutes

1/2 cup light soy sauce (We couldn’t find any of this in the supermarket so we used the usual soy sauce, just diluted it in water)

3 tbsp sesame oil

2 tbsp sugar – We put in a little less sugar than what was indicated in the recipe. Season to taste.

1 tbsp minced garlic

2 tbsp corn oil (We used canola oil instead)

1 onion sliced lengthwise

1 package (about 2 cups) fresh button or oyster mushrooms, sliced (We couldn’t find any in packs, so we bought the ones in a can, already sliced)

100 grams tenderloin beef, sliced thinly (Tried buying this at Robinsons but they didn’t have any. Amazing right? Bought this from the market. Again to minimize time and effort, we had them slice it)

1 carrot, julienned

a handful of spinach leaves (Some supermarkets carry this but sometimes they sell more than you really need. We chose to buy from the market instead, its cheaper too)

1 Drain soaked noodles. In a pot, cook noodles in boling water until tender, about 2 minutes, and drain. Rinse in cold water until cool.

2 In a bowl, combine light soy sauce, sesame oil, sugar, and garlic. Mix until sugar is dissolved.

3 Heat corn oil in a wok or saute pan. Saute the onions, add the mushrooms, and cook until slightly tender.

4 Add the beef slices. Cook for 2 to 3 minutes. Stir in the carrots and spinach leaves.

5 Add the sauce mixture to the pan, then stir in the noodles. Cook until most of the liquid has been absorbed. Remove from heat, transfer to a serving plate, and serve.

Tip: If noodles are not available, you can use sotanghon instead.  – If you can find the mung bean noodles, then that is preferred. Sotanghon is too thin and won’t have the same consistency.

This dish turned out nicely. The taste was just right and not too sweet (unlike those they serve in some restaurants). Now we have one more option when it comes to parties and big gatherings 🙂 It’s really tasty and healthy too. We’re giving it a 4/5.

Recipe from Yummy Magazine, May 2009 ed., p. 42


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