Korean Chapchae Salad

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chapchae, or 'vegetable mix,' is a Korean salad. The dish is primarily based on starch noodles and vegetables, but you can also add meat. We made it with beef tenderloin.

Ingredients

Veal Tenderloin - 5 oz
Dried Chinese mushrooms - 3 pieces
Garlic - 2 cloves
Raw cane sugar - 0 oz
Soy Sauce - 0 fl oz
Sesame Oil - 0 fl oz
Toasted Sesame - 0 oz
Whole egg - 1 piece
Spinach - 5 oz
Rice Noodles - 5 oz
Scallions - 0 oz
Onion - 5 oz
Champignons - 3 pieces
Carrot - 5 oz
Orange Bell Peppers - ½ pieces
Vegetable Oil - 0 fl oz
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Soak the dried shiitake mushrooms in warm water for 2-3 hours. Slice the hydrated mushrooms. Cut the beef into thin strips. Marinate the meat with a minced garlic clove, a teaspoon of sugar, a teaspoon of sesame oil, two teaspoons of soy sauce, and pepper to taste. Cover with plastic wrap and refrigerate for 15 minutes.

Step 2

Beat the egg yolk with a pinch of salt using a fork. Heat a pan with a minimal amount of oil, turn off the heat, and pour the yolk onto the hot surface so that it spreads into a thin layer. It will cook with residual heat and won't darken. Then allow it to cool and cut it into thin strips.

Step 3

Blanch the spinach in boiling water for 30 seconds, then transfer it to cold water. Once cooled, squeeze out the excess water and chop it lightly. Mix the spinach with a teaspoon of soy sauce and a teaspoon of sesame oil.

Step 4

Add the noodles to the same pot of boiling water and cook them according to the instructions on the package.

Step 5

Drain the cooked noodles and toss them with two teaspoons of sesame oil, one teaspoon of soy sauce, and one teaspoon of sugar.

Step 6

In a skillet with vegetable oil, lightly sauté the sliced onion and the green onions cut into 3 cm long pieces until the onions become translucent. Transfer the vegetables to a clean bowl.

Step 7

In the same skillet, add a bit more vegetable oil and sauté the carrot, cut into thin strips, for 20 seconds. Then add the bell pepper, cut in the same way, and sauté for another 20 seconds. Transfer the vegetables to a clean bowl.

Step 8

Sauté the sliced mushrooms for 3 minutes until they become tender and juicy. Transfer them to a clean bowl. In the same skillet, add vegetable oil and stir-fry the marinated beef with shiitake mushrooms for a few minutes.

Step 9

Combine all the prepared ingredients, add a minced clove of garlic, a tablespoon of soy sauce, a tablespoon of sugar, and toasted sesame seeds. Season with pepper to taste and serve.