Best 4 Chop Chai Korean Meat Vegetables With Vermicelli Recipes
**Chop Chae: A Colorful and Flavorful Korean Dish**
Chop Chae is a vibrant and flavorful Korean dish made with cellophane noodles (also known as vermicelli), a variety of vegetables, and meat. It's a popular dish served at Korean gatherings, celebrations, and holidays. The name "Chop Chae" means "mixed vegetables" in Korean, and the dish is a testament to the diverse and colorful ingredients that come together to create a harmonious and delicious meal. This article offers three unique recipes for Chop Chae, each with its own distinct flavors and variations.
The first recipe is a classic Chop Chae made with a combination of vegetables such as carrots, spinach, onions, mushrooms, and bell peppers. The vegetables are stir-fried with soy sauce, sugar, sesame oil, and garlic to create a savory and aromatic base. Thinly sliced beef or pork is then added to the mix, along with cellophane noodles that have been soaked and cooked until tender. The dish is garnished with toasted sesame seeds and served warm.
The second recipe introduces a vegetarian version of Chop Chae, catering to those who prefer a meatless option. This variation uses a variety of vegetables such as carrots, zucchini, bell peppers, and mushrooms. The vegetables are stir-fried with a combination of soy sauce, sesame oil, garlic, and ginger to create a flavorful and umami-rich sauce. The cooked cellophane noodles are added to the mix, along with chopped green onions and toasted sesame seeds for garnish.
The third recipe presents a spicy and tangy take on Chop Chae, known as "Spicy Szechuan Chop Chae." This version incorporates a blend of Szechuan peppercorns, chili oil, and vinegar to create a dish that is both flavorful and fiery. The vegetables used in this recipe are similar to those in the classic Chop Chae, but the addition of the Szechuan spices elevates the dish to a new level of complexity and heat.
Whether you prefer a classic, vegetarian, or spicy variation, this article offers a collection of Chop Chae recipes that cater to diverse tastes and preferences. So, gather your ingredients, prepare your cooking utensils, and embark on a culinary journey to explore the vibrant flavors of Korean cuisine.
CHOP CHAE (KOREAN MIXED VEGETABLES WITH BEEF AND NOODLES)
Make and share this Chop Chae (Korean Mixed Vegetables With Beef and Noodles) recipe from Food.com.
Provided by Topher
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak mushrooms in cold water for 20 minutes. Drain and cut into thin strips.
- Cook noodles in boiling water for 10 minutes.
- Drain and rinse in cold water, then cut into 4-5" length.
- Mix sesame oil, soy sauce, sugar, 2 teaspoons, sesame seeds, rice wine, garlic, and pepper in a bowl.
- Add half of mixture to sirloin in another bowl; mix and set aside.
- Reserve other half of sauce.
- Heat 1 teaspoon canola oil in skillet or wok over medium-high heat and saute cabbage, onion, carrot, and onions stirring frequently for about 10 minutes.
- Add spinach and saute for 1 additional minute.
- Add mushrooms and noodles and remove from heat.
- Mix well and put in serving bowl; set aside.
- Heat remaining canola oil in skillet, add sirloin and cook until done.
- Add to vegetables and noodles.
- Add reserved sauce and mix well.
- Serve.
Nutrition Facts : Calories 266, Fat 12.2, SaturatedFat 1.5, Sodium 199.5, Carbohydrate 38.2, Fiber 3.2, Sugar 5, Protein 2.8
CHAP CHEE NOODLES
A Korean-style noodle dish made with meat and vegetables.
Provided by Chris J
Categories World Cuisine Recipes Asian Korean
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
- Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 26.8 g, Cholesterol 23.1 mg, Fat 12.5 g, Fiber 2 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 1024.5 mg, Sugar 5 g
CHOP-CHAI (KOREAN MEAT & VEGETABLES WITH VERMICELLI)
Steps:
- Chop beef fine and add 1 tbsp. soy sauce, 1 chopped green onion (including top), chopped garlic 1/2 tbsp. prepared sesame seed, pepper, and 1/2 tsp. oil. Saute the meat. Cut celerly into 1 1/2-inch lengths. Shred lengthwise. Add 1 tsp. salt and let stand 10 minutes. Rinse and drain. Fry slowly in 1/2 tsp. oil for 2 minutes stirring constantly. Cut the cooked pork into 1-inch lengths and shred. Prepare fresh bean sprouts by removing skins from the beans and the fine hairlike end from each sprout. Cook for 3 minutes in boiling water and drain well. If using celery cabbage instead of sprouts, shred and cook for 3 minutes in a small amount of boiling water. Drain well and press out all water. Shred mushrooms and fry in 1/2 tsp. oil. Season with salt. Cook vermicelli in rapidly boiling water (6 minutes or per package directions). Drain and cut into 3-inch lengths. Prepare egg decoration using the 1 egg: SHREDDED EGG DECORATION: Separate the white from the yolk. Beat the white with a fork. Heat a small skillet with a small amount of oil. Pour in the white and tilt the skillet to spread the white over the bottom like a thin crepe. Cook. Remove, Roll the cooked egg into a long tube shape. Slice crosswise into thin shreds. Repeat the same process with the beaten yolk. Wash, peel and shred pear into fine stris an inch long. To combine: add pork to the beef, then celery, bean sprouts, mushrooms, and remaining seasonings (1 1/2 tbsp. soy sauce, 1 chopped green onion with top, 1/2 tbsp. prepared sesame seed, 1 tbsp. sugar). Mix well. Lastly, add the vermicelli and shredded pear. Season with salt. Arrange on a large platter and decorate with shredded egg and pine nuts. Serve with steamed rice on the side, if desired.
JAPCHAE KOREAN NOODLE WITH VEGETABLE
My slightly sweet version of the vermicelli noodle loaded with veggies and meat (optional). Delicious as a main course with rice and kimchi or as a banchan (side dish) to complement nearly any Korean meal. I adapted it from Maangchi to suit my taste. *Please see directions for notes on ingredients*
Provided by Emily Han
Categories Korean
Time 1h10m
Yield 5 Cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Note: Noodles should be (2) 3" bundles of Dangmyun, Korean potato starch noodle. This is the only noodle that should be used for the dish, they are translucent gray color and are hard.
- 1. Boil a large pot of water and drop the dangmyun in for 3-4 minutes (Test before removing; noodle should be soft but still chewy).
- 2. Strain noodles, reserving hot water to be put back in pot. Rinse noodles with cold water and put in large bowl #1. Cut noodles with scissors so they are more manageable. Add mixture of 1T sesame oil, 1T soy sauce and 1T corn syrup. Mix well. (I always just use my hands. Messy, but the noodles are slippery and it coats them the best).
- 3. Return water in pot to a boil. Drop in entire bag of spinach, boil for one minute only. Remove, strain and squeeze out all water with hands. Place spinach in large bowl #2 along with 1/2T sesame oil and 1/2T soy sauce.
- 4. Meanwhile in a pan, heat olive oil (not sesame oil!) and stirfry veggies one at a time in the following order: carrot, onion, mushroom, then green onion. Be sure to cook just to crisp tender and don't let them burn. After each is done, put them in bowl #2 with the spinach. Stir after each addition.
- 5. If you choose to add meat (traditionally beef), you should slice it very thinly and stir fry it with a little soy sauce, sugar, and garlic to taste. Add it to bowl #2.
- 6. Pour noodles into bowl #2 with the veggies and mix.
- 7. Make a mixture of 4T soy sauce, 4T sugar, 2T sesame oil, and 2t pepper. Stir well, and pour immediately over the noodles. Mix well with your hand or tongs until all the noodles take on a uniform color.
- 8. Make sure to taste along the way, and make adjustments accordingly. Hope you enjoy~!
Tips:
- Use a variety of vegetables. This will give your chop chai a colorful and flavorful appearance. Some good choices include carrots, cabbage, bok choy, green onions, and bean sprouts.
- Cut your vegetables into uniform pieces. This will help them cook evenly.
- Marinate your meat. This will help tenderize it and add flavor. You can use a simple marinade made with soy sauce, garlic, and ginger.
- Use a hot wok. This will help sear the meat and vegetables and prevent them from sticking.
- Stir-fry the ingredients in batches. This will help prevent them from overcrowding the wok and cooking unevenly.
- Add the vermicelli noodles last. This will help prevent them from becoming overcooked.
- Season the chop chai to taste. You can use a variety of seasonings, such as soy sauce, fish sauce, oyster sauce, and black pepper.
Conclusion:
Chop chai is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and meat, and it is also a healthy and affordable meal option. With a little planning and preparation, you can easily make a delicious chop chai at home.
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