Chap jae is a fairly simple and versatile dish that most people find delicious, even if they don’t like other more fragrant korean dishes such as kim chee. You can make it without meat, if you’re a vegetarian, but then it wouldn’t be Korean chap jae. You can use more or less of any of the items, depending on what you have in your refrigerator. But use the proportions suggested for the sauce.
Ready
- 1 lb Korean bulgogi * (find recipe in index)
- ½ lb shrimp (optional)
- 1 lb cellophane noodles
- 1 bunch of spinach
- A dozen mushrooms, sliced
- 1 medium onion, chopped roughly
- 2 carrots, julienned
- 1 red pepper, julienned
- 1 bunch scallions, chopped into 1-2” pieces
- 4 tbsp sesame oil
- ½ cup soy sauce
- 6-8 tbsp sugar
- 4 garlic cloves
- 4 tbsp cooking oil
- salt and pepper to taste
Set
- Colander
- Large pan or wok-style pot
- Large pot
- Knife
- Cutting board
- Measuring spoon
- Measuring cup
Go
- If you don’t have the time to make proper Korean bulgogi, take a sirloin steak and spread some sesame oil, salt, pepper and a few dribbles of soy sauce on each side. Let sit for 10 minutes. Broil 8 minutes each side or to desired doneness. Let sit for 20 minutes to cool, then slice into thin strips.
- Boil noodles until soft 3-5 minutes (or as instructed by packaging). Shock them in ice cold water and drain.
- Cook spinach in boiling water, drain, rinse in ice cold water and drain again. When cool, chop roughly.
- Heat oil and garlic in a pan. Add shrimp and toss until done, remove. Add onion, carrot, red pepper, scallions until slightly tender, do not overcook. Add shrimp and bulgogi into pot and toss. Add noodles and spinach and toss.
- Mix sesame oil, soy sauce, sugar, salt and pepper and stir. Pour sauce over noodles and stir.
- Serve hot or room temperature.