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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bulgogi Chap-che Recipe

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This recipe for Bulgogi Chap-che is from Chi Am Circle Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz Glass noodle, soaked
1/4 lb Beef Sirloin
1/2 Onion, sliced
2 Shiitake mushroom
2 Wood ear mushroom
1/4 cup Carrot, thin juliennes
1/4 cup Chinese chive
1 Red chili, thin sliced
1 Tbsp Sesame seed
2 Tbsp Regular oil

Glass noodle sauce:
3 Tbsp soy sauce
1 Tbsp sugar
1/2 tsp Sesame oil

Beef marinade
3 Tbsp soy sauce
1 Tbsp Mirim
1 tsp Sesame oil
Directions:
Directions:
1. In a large bowl, soak glass noodles for about 3 hours in cold water. Drain and in a pot of boiling water, blanch noodles until noodle color change to clear and immediately place in a colander and rinse with cold water.

2. Prepare onion and carrot, cut into thin juliennes strips. Cut Chinese chives into 2 inch segments. Set aside

3. Combine beef and marinade for about 10 minutes. Soak mushrooms in hot water to re-hydrate. Squeeze the rehydrated mushrooms and tear into bite size pieces.

4. Heat wok and add oil, sauté vegetables and beef separately until cooked. Drain oil out of vegetables in a colander.

5. Over medium heat, place the glass noodle sauce mixture and let simmer, add cooked noodles and mix well. Place in a bowl and set aside.

6. Place sauce (Soy sauce, sesame oil, and minced garlic) in a sauté pan and let simmer. Add sautéed vegetables then mix in noodles. Sprinkle with sesame seeds.
Personal Notes:
Personal Notes:
This is an authentic Korean Recipe contributed by our Chi Am cookbook intern Jamie Har

 

 

 

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