Chap Chae… A Korean Delight

This year has been an event-FULL year for our family.  Tony came home from his far, far away place; M is still creating some beautiful, functional pottery and continues her education at UNM; A graduated college, then commissioned into the USAF, THEN married wonderful A;  T graduated high school and committed to joining the USAF in a totally different capacity.

This post features a Korean dish we had while visiting the A’s somewhere between the commissioning and the wedding.  Chap Chae is a wonderful, flavorful Korean noodle dish. Meat can be added (I used a pork loin, roasted and cut into small strips), but is not necessary.  This dish comes together so quick, so if you’re pressed for time, give it a try. (I made something very similar when the kids were little, and always let them use their hands to pick up the extra long noodles; made for a fun meal!)

Please join me, as I continue the celebration of an Italian-American boy who married his love, a Korean-American girl ~ love and good food ~

chap chae
chap chae

Chap Chae

  • 3 cloves garlic, minced
  • 1 onion, thinly sliced
  • 2 c matchstick cut carrots (about 3 large)
  • 3 c baby spinach
  • 3 baby bok choi, trimmed and quartered
  • 1 c mushrooms, washed and sliced thin (optional)
  • 6 oz package of bean thread noodles
  • 1/2 c tamari
  • 4 T sesame oil
  • 4 T brown sugar
  • 1 T olive oil
  • crushed red pepper flake, to taste (optional)
  • chopped scallions, optional
  • bean sprouts, optional
  • sesame seeds, optional

Soak noodles in a large bowl of very warm water, just until softened (5-8 minutes). Drain; cook in a large pot of boiling water for 2-3 minutes (I season the water with salt and a drizzle of sesame oil); drain then rinse under cold water.

Whisk tamari, sesame oil and  sugar in a small bowl; set aside.

Heat olive oil in large pan/wok over med-high heat; add onion, garlic and carrots; stir-fry until tender, about 3 minutes.  If using mushrooms and meat, add to pan/wok, stir-fry another 2-3 minutes. Add noodles and tamari sauce; simmer until liquid is absorbed. Toss baby spinach in just before serving to wilt slightly. (Can add spinach just before noodle/tamari addition, if you like your spinach cooked a little more). Serve, topped with scallions and sesame seeds if desired.

enjoy ~ v

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