KOREAN CHOP CHAE

A delicious mix of meats, mushrooms rice, noodles and vegetables

with Korean spice . . . . great but not hot unless you want it that way.

CHOP CHAE—Korean vegetable and noodle dish.

Partially freeze 6-8 oz. flank steak or similar beef.

Slice meat across the grain very thin, about 1/16th inch. Mix meat with 5-6 T. of Korean marinade.

Cover and rest for one hour or so.

Marinade – Mix 3 T soy sauce, 1 tsp sugar, ½ tsp sesame seed, ½ tsp sesame oil, 1 T chopped green onion, one clove minced garlic, 2 T flat beer or wine. ¼ tsp MSG (optional). Mix well

Wash all veggies, mushrooms etc. If using dry mushrooms, soak in hot water until re-hydrated.

Cut the following in matchstick size pieces.

2 oz. carrots

2 oz. celery or bok choy

2 oz. mushrooms

2 oz. Onion

2 oz. Cooked spinach (pref fresh)

Set aside.

4 oz. or more of Korean clear noodles, cooked just tender and cool.

In a hot skillet add:

1 T veg oil

Add veggies and sauté briefly stirring constantly for ONE MINUTE.

Remove veg and place in another bowl cool. To the veggies add to the veggies:

1 tsp sugar

2 tsp soy sauce

1 tsp sesame seed

1 tsp sesame oil

½ tsp salt

Mix well.

Wipe skillet clean, heat skillet, add:

1 T oil and the meat, cook stirring constantly 30 sec. to one minute until BARELY DONE.

Remove to bowl of seasoned vegetables add noodles and mix well.

Serve with the noodle mixture over fresh steamed rice. Kim chi goes well with this dish

or takoyaki and really great are Korean savory pancakes.