This week’s recipe exchange comes from Rosa Kim. Rosa’s recipe is especially strong, at 24 she runs her owns and runs KOBA, a cool Korean street food joint in Melbourne.
Chap Chae (Korean Noodles With Vegetables)
Serves 4 as a side dish or 2 as a main dish
170 grams of sweet potato vermicelli noodles (dang myun)
2 tablespoons sesame oil
1/2 white onion, thinly sliced 2 spring onion chopped
2 cloves garlic minced
1/2 cup dried shiitake mushrooms, soaked in water for 30 minutes. Drain and slice
1 small carrot julienned
1 small zucchini julienned
2 cups spinach leaves
2 tablespoons soy sauce
2 teaspoons rice vinegar
1 teaspoon sugar
1 tablespoon toasted sesame seeds
Salt to taste
(Meat is optional, beef strips go well with this dish)
Boil and cook the noodles in a hot pot of water for about 5 minutes. Drain, rinse under cold water, drain again, and set aside.
Heat the sesame oil in a large wok over medium heat. Add in the onions, spring onions, garlic, mushrooms, carrots, and zucchini, and stir fry for about 5 minutes or until they are softened.
Add in the spinach, noodles, soy sauce, rice vinegar, and sugar. Turn down the heating to a lower setting for another 2 minutes. Turn off heat, toss in the sesame seeds, and season to taste with salt.
Garnish with additional spring onions.
Serve and eat hot or cold. Add in meat if desired.