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Korean Chapchae
Ingredients
- For the Beef
- 1 lb beef, cut into 3″ long thin strips (such as sirloin, chuck, short ribs or tri-tip)
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp mirin (Seasoned rice wine, if you don’t have it, leave it out)
- 2 clove garlic, chopped
- For Vegetables & Egg Omlet
- 4 eggs, lightly beaten
- 1 medium size onion, thinly silced
- 2 1/2 bell pepper, fine julienne
- 1 large size carrot, fine julienne
- 10 shiitake mushrooms, thinly sliced (You can substitute to any other mushrooms)
- 24 oz spinach (2 large bunch), cleaned well
- salt and vegetable oil
- For the Noodles
- 28 to 32 oz Korean sweet potato noodle, Dangmyun
- For the Sauce
- 2/3 cup soy sauce
- 2/3 cup sugar, honey or agave nectar (if you are using agave, add additional 2 tbsp soy sauce)
- 4 tbsp sesame oil
- 2 tbsp sesame seeds
- 1 tsp black pepper
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