Aunt Claire's Chop Chae (Jop Chae)

"Korean noodle with beef and spinach dish. Aunt Claire made this for large family gatherings (recipe times 4), add mixed it in 5 gallon buckets. She got this recipe from her sister in law Kim from Korea. Aunt Claire served this with Pul Gol Gi (grilled marinated sirloin beef -recipe also posted) The family looked foward to these events. Thanks Claire for the recipes and memories! We are keeping your traditions alive."
 
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Ready In:
1hr 30mins
Ingredients:
13
Serves:
12
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ingredients

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directions

  • Blanch spinach in boiling water for 3 minutes. Drain. When cool squeeze out excess water,set aside.
  • In large dutch oven fill 3/4 full with water. Bring to boil, remove from heat. Add Korean vermicelle to water and set aside for 10 minutes. Drain and rince with cold water. Cut into about 4 inch long pieces.
  • Cut onions into 1/8 wedges, separate pieces.
  • Slice sirloin tip into strips 2 inches long 1/4 inch thick (partially freeze to make slicing easier).
  • Mix soy sauce, pepper,sesame seeds, sesame oil, brown sugar and garlic powder. set aside.
  • In large wok or skillet, heat 2 tablespoons of peanut oil (adding more as needed when stir frying) over high heat.
  • Stir fry each ingredient seperately- carrots,mushrooms,onions and beef .Add all into very large bowl after stir frying.
  • Add vermicielle and spinach to bowl with stir fry ingredients.
  • Pour soy sauce mixture over and mix well.
  • Serve at room temperature.

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