Delicious chapchae recipe for you to try

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One of our personal favourite banchans is chapchae. What is there to not like about this side dish? Korean glass noodles that are stir-fried to perfection plus some generous serving of pork and vegetables tossed in? Oh, this is just too mouth-watering.

Fortunately, making chapchae right at the comforts of your own home won’t even take away a significant chunk of your time. Today we are providing you with a simple chapchae recipe that will surely please your Korean foodie heart:

INGREDIENTS (serves 4):

• 4 ounces beef, filet mignon (or pork shoulder), cut into ¼ inch wide and 2½ inch long strips
• 2 large driedshiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips
• 2 garlic cloves, minced
• 1 tablespoons plus 2 teaspoons sugar
• 2 tablespoons plus 1 teaspoonsoy sauce
• 2 tablespoonssesame oil
• 1 tablespoontoasted sesame seeds
• 1 large egg
• 4 ounces spinach, washed and drained
• 4 ounces ofdangmyeon (sweet potato starch noodles)
• 2 to 3 green onions, cut crosswise into 2 inch long pieces
• 1 medium onion (1 cup), sliced thinly
• 4 to 5 white mushrooms, sliced thinly
• 1 medium carrot (¾ cup), cut into matchsticks
• ½ red bell pepper, cut into thin strips (optional)
• ground black pepper
• salt
• vegetable oil

PROCEDURE

Marinate the beef and mushrooms

1. Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.

Make the egg garnish (jidan):

1. Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.
2. Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan.
3. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.

1. Let it cool and slice it into thin strips.

Prepare the noodles and vegetables:

1. Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.
2. Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon sesame oil. Put it into a large mixing bowl.
3. Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don’t stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.
4. Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.
5. Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.
6. Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl.
7. Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.
8. Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.

Mix and serve:

1. Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of sesame oil to the mixing bowl full of ingredients. Mix all together by hand.
2. Add the egg garnish and 1 tablespoon sesame seeds. Mix it and transfer it to a large plate and serve.

Source of recipe: http://www.maangchi.com/recipe/japchae

Don’t forget to serve your delicious version of chapchae on your next Korean BBQ feast! We at Korean BBQ Online will provide you with the best Korean BBQ meats and sides that you could possibly ever taste. Place your orders today and receive them right at your doorstep. So fast and hassle-free!

Awesome Miyeokguk (Seaweed Soup with Beef) Recipe

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Miyeokguk or seawood soup is one of the healthiest Korean dishes and is even considered a super food in the US. If you want a hearty source of omega acids, Vitamins B1 and B3, iron, calcium, anti-oxidants, and a whole lot of other nutrients and minerals, then miyeokguk will be your best friend. This dish is highly nutritious that Korean women who just gave birth eat it so that their bodies can recover properly. Koreans also slurp some miyeokguk when they celebrate their birthdays to pay tribute to their respective mothers who gave birth to them and raised them.

We know that you can’t wait to cook your own miyeokguk and experience its amazing health benefits, so here’s a recipe for you and your family:

INGREDIENTS (serves 4-5 people)

1.5 ounces dried miyeok (yields about 3 cups soaked)
5 ounces beef (brisket or stew meat)
2 teaspoons minced garlic
2 tablespoons soup soy sauce (gukganjang)
1 tablespoon sesame oil
salt and pepper
10 cups water

PROCEDURE

1. Soak the dried miyeok for about 30 minutes. Rinse 2 or 3 times thoroughly. Drain after each rinse, and squeeze or knead (as if you are working with bread dough) to remove excess salt used in the drying process and rinse off any hidden sand. Drain well, and cut into bite sizes.
2. Cut the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, garlic, and a pinch of pepper.

3. Heat a large pot over medium high heat. Sauté the meat with the sesame oil just until the meat is no longer red.

4. Add miyeok and 1 tablespoon of soup soy sauce, and continue to sauté for 4 to 5 minutes.
5. Add the water, and bring it to a boil. Skim off any scum. Add salt and pepper to taste. Lower the heat to medium low. Boil, covered, for 20 to 30 minutes until the meat is tender and the broth is slightly milky.

Source of recipe: http://www.koreanbapsang.com/2013/12/miyeok-guk-beef-seaweed-soup.html

How do you make your own version of miyeokguk? Don’t forget to share your recipes on the comments section below. Also, feel free to visit Korean BBQ Online today so you will know how we can help you have unforgettable Korean BBQ dining experiences.