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Korean-Style Cellophane Noodles (Chapchae)

Saturday, 6 September 2008

This is a must-order dish whenever we go to a Korean restaurant. We have this as a starter - a very light and extremely tasty dish.


Ingredients:
  • 160g Dried Korean Sweet Potato Starch Noodles (Dangmyun)
  • 4 cloves Garlic - minced
  • 1 Onion - thinly sliced
  • 1 Red Chilli - sliced (optional)
  • 1 Courgette - thinly sliced
  • 1 Red Bell Pepper - thinly sliced
  • 1/2 cup Dried Chinese Mushrooms - soaked to soften, thinly sliced
  • 1 Carrot - thinly sliced
  • 1/2 cup Dried Black Fungus - soaked to soften
  • 1/3 cup Water
Seasonings:
  • 1 tsp Sugar
  • 2-3 tbs Soy Sauce
  • 1/2 tbs Sesame Oil

Mushrooms and black fungus marinade:
  • 1/2 tbs Soy Sauce
  • 1/2 tsp Sugar
  • A pinch of Salt and Pepper

Garnishing:
  • 1 stalk Spring onion - chopped
  • 1/2 tbs Sesame seeds (or more)

Directions:
  • Marinate mushrooms and black fungus for at least 10 mins.
  • Cut the dried noodles to about 18-20 cm in length and boil noodles in a large pot for 5 mins.
  • Drain and rinse with cold water.
  • Heat some cooking oil in a wok/ pan and fry the onions until translucent.
  • Add in garlic and chilli, fry until fragrant.
  • Mix in courgette, bell pepper and carrots.
  • When vegetables are softened, toss in mushrooms, black fungus, noodles, water and sugar.
  • Cook for about 3 mins or until noodles are thoroughly heated.
  • Add soy sauce to taste.
  • Mix in sesame oil.
  • Garnish with spring onion and sesame seeds.
Comments:
  • Chilli is totally optional. This dish is not spicy in restaurants. We are going through this spicy craze now, so I added chilli to spice it up a little.
  • Black fungus normally comes in a fan shape but I managed to find one which are already cut into thin strips so it's very convenient.


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