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Print this Recipe    Chap Chae

Korean Chap Chae

1/2 lb. finely ground beef or pork
1/2 lb. cellophane noodles
1/2 bunch spinach (about 1 1/2 cup when cooked)
12 Fresh mushrooms (slice into thin slices)
3/4 onion (chopped)
1-2 carrots (shredded or finely slivered)
1 tablespoon sesame seed
2 Tbsp sesame oil
1/4 cup soy sauce
3 Tbsp sugar
2 cloves garlic (minced)
1 tsp Salt and pepper to taste
2 Tbsp Cooking oil

In a wok for frying pan, heat 1 tsp cooking oil until hot. Add meat
and stir fry for 5 minutes or until cooked.

In a pot, bring water to boiling, and noodles and cook for 5 minutes.
Noodle is done when it is soft but firm. Test for softness frequently
as cook time approaches around 5 minutes. When noodle is cooked,
in cold water and cut it into 3 inch lengths.

In boiling water, cook spinach for two minutes. Remove spinach from
boiling water, rinse in cold water and drain. Cut spinach into 1
inch long pieces and set aside.

Using a wok or frying pan, heat 1 tsp cooking oil over medium heat.
Add mushrooms, onion, and carrots and stir fry for 3 minutes or
until barely tender. Add meat, noodles, spinach. (add some more
oil if the noodles start ticking to the pan).

Stir as you cook for 3 minutes. Then add sesame seeds, sesame oil,
soy sauce, sugar, garlic, pepper and salt. Mix well and heat over
medium heat for 1 minute. Serve.

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