A most traditional Korean noodles dish which is often served with seasoned beef or chicken, bul go gi or kalbi meat. The noodles, called “glass noodles” probably because when cooked they become clear, are made from sweet potato starch and have a wonderful but a bit chewy texture.
Chop Chae is a refreshing and light dish with the wonderful flavor of sesame. The dang myun noodles absorb all the flavors and as a bonus are gluten free as well. This dish can be server hot or chilled.
- 2 bundles long rice
- 4 dried mushrooms
- 1/2 lb beef
- 1 medium carrot
- 1 stalk celery
- 1 medium onion
- 1/2 lb green beans
- 1 can (15 oz) bamboo shoots
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- Dash pepper
- 1/4 teaspoon monosodium glutamate
- 1/4 cup water
- Soak long rice and mushrooms in warm water for 30 minutes.
- Cut beef into thin 2-inch strips.
- Remove stems from mushrooms.
- Cut mushroom caps and vegetables into thin strips or slices.
- Cut bundle of soaked long rice in half and cook in 1 1/2 quarts boiling water for 1 minute; drain thoroughly.
- In a large skillet, heat sesame oil.
- Fry beef for 1 minute.
- Add vegetables; saute 2 minutes.
- Combine soy sauce, sugar, salt, pepper, monosodium glutamate and water.
- Stir long rice and soy sauce mixture into vegetables; cook 1 to 2 minutes.
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