WATCH: How To Cook Chapchae

Chapchae, cellophane or glass noodles tossed in a sweet-salty sauce with carrots, mushrooms, and cabbage, is usually paired with your main dish. It's the Korean version of our pancit bihon but using a sweet potato-based noodle that, when cooked, turns transparent. 

Look through the international section of your local supermarket or drop by a Korean grocery for the noodles, bulgogi sauce, and even the mushroom.     

Chapchae

Takes 1 hour 20 minutes

Makes 6 servings

1/2 kilo Korean glass noodles, uncooked

1/2 kilo chicken breast fillets, skinless, boneless

1/2 cup bulgogi sauce

4 tablespoons soy sauce

2 1/2 tablespoons sugar

1 1/2 tablespoons vegetable oil

2 cloves garlic, minced

1/2 small red onion, sliced thinly

3 to 4 dried shiitake mushrooms, soaked in warm water, stems removed and sliced

1 small head cabbage, sliced into strips

1 medium carrot, sliced into thin strips

2 stalks green onions, sliced into 1-inch lengths, divided

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1/2 tablespoon sesame oil

1 teaspoon white sesame seeds, toasted

Salt, to taste

  

1

Cook glass noodles in a large pot of boiling water for about five minutes; drain. Rinse under cold running water. Cut noodles into 6-inch lengths if desired. Set aside.

2

 Meanwhile, marinate chicken in bulgogi or kalbi sauce for at least 30 minutes. Preheat a grill pan or a frying pan. Cook chicken until cooked, about 10 minutes; let cool. Slice chicken into 1/2-inch strips. Set aside.

3

Mix soy sauce and sugar in a small bowl. Set aside.

4

Heat oil in a wok over medium-high heat. Add garlic, onions, mushrooms, cabbage, and carrots; cook for about two minutes. Add half of the green onions; stir-fry for one more minute.

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5

Lower heat and add soy sauce-sugar mixture, noodles, and sesame oil; season with salt. Stir to combine. Transfer to a plate, top with chicken and remaining green onions. Sprinkle with sesame seeds, if desired. 

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