Beef with glass noodles

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One of Korea’s most popular noodle dishes, chapchae is traditionally served at celebrations. Quick and easy to cook, the delicate texture of the glass noodles combines perfectly with the crunchy vegetables and rich, sesame-infused strips of beef.

Ingredients

  • 250 g/9 oz dangmyun or glass noodles
  • 5 dried shiitake mushrooms, soaked in warm water for about 30 minutes until softened
  • 275 g/10 oz beef
  • 1 carrot
  • 90 g/ oz spinach
  • 15 ml/1 tbsp sesame oil, plus extra for drizzling
  • 2 eggs, beaten
  • 25 ml/ tbsp vegetable oil
  • 1 spring onion (scallion), roughly sliced
  • salt
  • sesame seeds, to garnish

For the marinade

  • 2 garlic cloves, crushed
  • 30 ml/2 tbsp soy sauce
  • 15 ml/1 tbsp sesame oil
  • 5 ml/1 tsp sugar
  • 10 ml/2 tsp mirin or rice wine

For the seasoning

  • 30 ml/2 tbsp soy sauce
  • 15 ml/1 tbsp sugar
  • 1 garlic clove, crushed

Method

  1. Soak the dangmyun noodles in warm water for 30 minutes. When the soaked shiitake mushrooms have reconstituted and become soft, drain and slice them, discarding the stems.
  2. Combine all the marinade ingredients in a large bowl. Slice the beef into thin strips and add it, with the mushrooms, to the bowl of marinade. Coat well and leave to marinate for 20 minutes.
  3. Meanwhile, cut the carrot into thin julienne strips. Bring a pan of water to the boil. Blanch the spinach for 1 minute then rinse it under cold running water. Squeeze out any excess liquid and season with salt and 15ml/1 tbsp sesame oil.
  4. Season the beaten eggs with a pinch of salt. Coat a frying pan with 10ml/2 tsp vegetable oil and heat over medium heat. Add the beaten egg and make a thin omelette, browning gently on each side. Remove from the pan and cut into thin strips, then set aside.
  5. Coat a large frying pan or wok with the remaining vegetable oil and heat over medium heat. Add the marinated beef and mushrooms, then stir-fry until the meat is golden brown. Remove the beef and mushrooms, and set them aside.
  6. Use the same pan (preserving any cooking juices from the meat) to stir-fry the carrot, spinach and spring onion. Add the seasoning ingredients to the vegetables in the pan and coat well. Reduce the heat under the pan. Stir in the beef and mushrooms, mixing all the ingredients well.
  7. Drizzle with a little sesame oil and transfer to a shallow serving dish. Garnish the mixture with the strips of omelette and a sprinkling of sesame seeds before serving.

Per portion Energy 458kcal/1911kJ; Protein 22.8g; Carbohydrate 54.5g, of which sugars 3.4g; Fat 15.8g, of which saturates 4.2g; Cholesterol 135mg; Calcium 71mg; Fibre 1g; Sodium 390mg.