Recipe Exchange: Chap Chae (Korean Noodles With Vegetables)


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.


After Work Rice Bowl



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