Chop Chae is a classic Korean noodle dish that is commonly found in restaurants but can be easily prepared at home. This flavorful and colorful dish features a delightful combination of beef, vegetables, and Korean sweet potato vermicelli or bean threads. The dish is best served at room temperature, making it a perfect make-ahead option for gatherings or family meals. You can also customize it by substituting shrimp or fish for the meat or omitting it entirely for a vegetarian version.
MAKES: 8 servings
TIME: 1 hour
INGREDIENTS:
- Salt
- 2 tablespoons dark sesame oil, plus more as needed
- 4 ounces boneless beef sirloin, cut into bits
- 2 medium carrots, julienned or minced
- 1 large onion, thinly sliced and separated into rings
- 12 scallions, roughly chopped
- 2 cups chopped cooked spinach
- 1 cup trimmed mushrooms, preferably a mixture of oyster, shiitake, and enoki
- 1 tablespoon minced garlic
- 8 ounces Korean sweet potato vermicelli or bean threads
- 2 tablespoons soy sauce, or more to taste
- Freshly ground black pepper
- 1/4 cup pine nuts, lightly toasted
- 1/4 cup sesame seeds, lightly toasted
INSTRUCTIONS:
- Bring a large pot of water to a boil and add salt. Place 1 tablespoon of sesame oil in a large nonstick skillet over medium-high heat. Once hot, add the beef and cook, stirring occasionally, until browned (about 5 minutes). Remove the beef using a slotted spoon and transfer it to a large bowl.
- In the same skillet, cook the julienned or minced carrots over medium-high heat, stirring occasionally, until they lose their crunch (about 5 minutes). Add the cooked carrots to the bowl with the beef.
- Add the remaining sesame oil to the skillet and cook the sliced onions, stirring occasionally, until they begin to brown (about 5 minutes). Remove the onions from the skillet and add them to the bowl with the beef and carrots.
- Increase the heat to high and add the roughly chopped scallions to the skillet. Cook, stirring, until they wilt (about 2-3 minutes). Add the scallions to the beef and vegetable mixture.
- In the same skillet, stir-fry the chopped cooked spinach until hot (about 1 minute). Add the cooked spinach to the bowl with the other ingredients.
- Add the mushrooms and minced garlic to the skillet and cook, stirring occasionally, until they soften (about 5 minutes). Transfer the mushrooms and garlic to the bowl with the other ingredients.
- Cook the Korean sweet potato vermicelli or bean threads in the boiling water until tender (approximately 5 minutes), then drain them.
- Add the cooked noodles and soy sauce to the skillet and cook, stirring occasionally, for about 5 minutes.
- Add the cooked noodles and soy sauce to the bowl with the beef and vegetable mixture. Toss everything together well, and season with salt, freshly ground black pepper, and more sesame oil or soy sauce to taste.
- Garnish the Chop Chae with lightly toasted pine nuts and sesame seeds. Serve this delicious and vibrant dish at room temperature, allowing everyone to enjoy the delightful flavors and textures of Korean cuisine. Since chop chae is best at room temperature, you can make it a couple of hours in advance. It’s a wonderful addition to any gathering or family dinner!
