Chap Chee (Korean noodles)

Chap Chee (Korean Noodles)

  1. Marinate 1/4 kilo thinly sliced rib eye (Sukiyaki cut) in 3 tbsps soy sauce, 1 tbsp sugar, 1 head crushed garlic, 1 tbsp sesame oild, 1 stalk leeks finely chopped, 1 tsp toasted and ground sesame seeds, 1/2 tsp pepper. Set aside.
  2. Prepare vegetables: 1 whole carrot, julienned; 4 leaves Baguio Pechay, shredded; 1 small cucumber sliced thinly into rings; 2 stalks leeks, shredded into 2 inch long strips; 1 tbsp sesame oil.
  3. Beat 2 eggs slightly then cook in a wok as you would an omelette, then slice into 1/2 inch wide strips for garnishing.
  4. Boil glass noodles (can use Shiratake, Ma Mon Luk Peking Noodles or the original one which is the Korean Glass noodles) according to the package instructions. The recipe is good for 225 grams of noodles. The glass noodles can be found in major groceries, in the international section and also in Korean or Japanese groceries.
  5. To cook: In 1/2 cup oil in a wok, stir fry beef, then add vegetables and season with 1 tbsp sugar, 1 tsp salt, 1/2 tsp pepper. Add the marinade of the beef too. Cook the beef very well then add the cooked glass noodles. Garnish with sliced eggs.

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