Korean Vermicelli Chap Chae

  • 5 dried Chinese black mushrooms, soaked, stemmed, and julienned
  • 5 wood ears, soaked, hard parts removed, and julienned
  • 1/2 lb beef, julienned
  • 2 tablespoon Japanese soy sauce
  • 1 tablespoon sugar
  • 2 tablespoon minced scallion
  • 1 tsp minced garlic
  • 1 tablespoon dark oriental sesame oil
  • a few grinds of black pepper
  • 1/2 lb beansprouts, husked (and pref. sans tails, too)
  • about 1 cup julienned carrot (about 3 medium)
  • 1 medium (preferably sweet) onion, julienned
  • about 1 cup julienned bamboo shoot
  • 2 eggs, beaten
  • 1 1/2 oz bean thread, soaked and cut into manageable lengths
  • oil
  • dark oriental sesame oil
  • 2 tablespoon Japanese soy sauce
  • 1 tablespoon sugar
  • 1 1/2 tablespoon ground roasted sesame seeds

Recipe Info
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Contributor: admin



Combine mushrooms, wood ears, beef, 2 tablespoon soy sauce, 1 tablespoon sugar, scallion, garlic, 1 tablespoon sesame oil, and pepper, and set aside. Saute beansprouts, carrot, onion, and bamboo shoot separately in oil to which you've added a splash of sesame oil.

As you finish cooking them, dump each vegetable into colander, sprinkle with salt, and let drain (just dump them on top of each other). Make thin "crepes" by cooking small amounts of egg in oil with a bit of sesame oil added, tilting pan so it spreads. Take from heat and shred. (This is done most easily if you roll them up and then slice the rolls thinly.)

Quickly saute the seasoned beef and mushroom mixture in oil with sesame oil added over high heat. Add bean thread, and stir to mix. Add about 2 tablespoon of the mushroom soaking liquid, then mix in the cooked vegetables, egg strips, and remaining seasonings.

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