Chop Chae (Korean Noodle & Beef)

For the first recipe after the vacation, we turn of course to our Insane Cook, Paula. The following is a recipe for Chop Chae. While looking for images for this recipe, I entered a world of "noodles" and a the zillions of different types of noodles. For instance over at the web site, Life In Korea, there is a whole page devoted to Korean noodles. Among other things this is what they write:

"Korean noodles are made from either buckwheat or regular wheat flour. The most prized are the thin, brownish ,buckwheat noodles which are served in soups based on beef, poultry, or anchovy stock."

There are also some very interesting noodle recipes as well over at Life In Korea.

If you are really a noodle connoisseur take a look at the following page on Asian noodles as well.

This is a Korean Buckwheat Noodle known as naeng myun and made from buckwheat flour and potato starch. They are brownish in color with a translucent appearance. The noodles are most often eaten cold but at times they are added to soup.


This is Korean sweet potato vermicelli known as dang myun and made from sweet potato starch. It is a thin long, translucent noodle with a chewy texture.

The other ingredient that Paula adds is Shiitake mushrooms. These are mushrooms from East Asia and also called "log mushrooms" because they are found growing on dead logs. Take a look at the Wikipedia article on Shiitake mushrooms.





And now since you know about Korean Noodles and Shiitake mushrooms, we can get to Paula's recipe.

Chop Chae (Korean Noodle & Beef)

Ingredients:

1. 2 Pounds Flank Steak or Sirloin
2. 3/4 Cup Teriyaki Sauce
3. 10 – 15 Dried Shiitake mushrooms
4. 1 pound Very Thin Noodles
5. 4 Carrots
6. 1 Large Onion
7. 2 – 3 Cups boiling water
8. 1/2 Cabbage
9. 1/2 Pound Baby Spinach
10. 6 Tablespoons Sesame Oil
11. 2 Green onions, sliced
12. 1 Cup Worcester Sauce
13. 1 Bowl of ice Water

Utensils You Need:

1. 3 Medium bowls
2. Large Pot
3. Colander (strainer)
4. Large, wide skillet

Directions:

1. Cut beef into 1/4 inch thick, 1 inch lengths
2. Place in medium bowl with Teriyaki sauce
3. Stir & cover beef
4. Place in refrigerator for 1 hour
5. Place mushrooms in medium bowl and cover with boiling water
6. Let soak for 30 minutes
7. Discard water
8. Cut off hard stems and discard
9. Cut the mushrooms into thin slivers and set aside
10. In medium bowl, cover noodles with cold water
11. Soak for 15 minutes, do not stir or you will break the noodles
12. Heat a large pot of water to a boil
13. Cook noodles for 1 minute
14. Drain into colander
15. Immediately place colander (with noodles) into Ice water
16. Remove when cool to touch
17. Drain thoroughly
18. Peel and chop carrots into 4 inch lengths
19. Slice each piece into thin, narrow strips
20. Cut cabbage into 4 inch strips
21. Chop spinach
22. Combine carrots, onion, cabbage and spinach , set aside
23. Heat large skillet over medium heat
24. Add oil and heat for 3 – 4 minutes
25. Drain beef from teriyaki and add beef to skillet
26. Stir and cook for 6 - 10 minutes
27. Add vegetables
28. Add mushrooms
29. Continue to stir and cook for 5 minutes
30. Combine meat, vegetables and noodles in a large mixing bowl
31. Garnish with slices of green onions

AllPosters.com

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As good as this sounds, it requires a rating of five stars for difficulty. Lots of planning, lots of ingredients, and certainly not for the light hearted in the kitchen. Yet, it certainly is worth it in the end. To me this recipe sounds like a great recipe for lots of guests and then well worth the time and effort spent in preparation. This is obviously not for a one or two person quick meal deal. But once again Paula truly outdoes herself in the kitchen!

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