BEEF: Beef served with chop chae noodles is not only a traditional Korean cuisine, but also a favourite in my family, as a change from Chinese rice or wheat noodles.

NOODLES WITH BEEF--CHOP CHAE:



½ lb. beef sirloin or flank steak

10 oz. Korean potato or sweet potato noodles

5-10 dried or fresh shitake mushrooms

1 cup shredded cabbage

1 medium carrot, peeled and shredded

2 green onions, sliced

1 red onion, cut into thin strips


seasoning for beef:

1 tsp. sugar
1 tbsp. light soy sauce
1 tbsp. tapioca starch mixed with 3 tbsp. water


sauce:

2 tbsp. dark soy sauce
2 to 2½ tbsp. sugar
2 tsp. sesame oil
2 tbsp. rice wine or dry sherry
3 tsp. toasted sesame seeds
1/2 to 1 tsp salt
¼ tsp. black pepper

1 clove garlic, minced

3 tbsp. cooking oil



If using dried mushrooms, soak in hot water; rinse, then soak for several hours or overnight to soften. Drain and slice mushroom caps into long thin strips. If using fresh mushrooms, wash and cut into thin strips.


Slice beef across the grain into ¼-inch thick slices, then into roughly 2-inch long strips. Add seasoning ingredients and marinate for 1 hour.


In wok or large non-stick saucepan, hit 1 tbsp. oil over high heat until hot. Add vegetables and cook until softened but still crisp. Add salt to taste: then remove to keep warm.


Add 1 tbsp. oil to pan and heat until hot. Add garlic and cook until fragrant. Add beef and cook until no longer pink. Remove and keep warm.


Meanwhile, bring a large pot of water to the boil; add 1 tbsp. oil and a tbsp. of salt. Cook noodles according to package instructions. If no instruction on package, cook for 8-10 minutes over medium-high heat until softened to taste. Drain and rinse under cold water. Drain again; then use a pair of kitchen scissors to cut noodles into shorter lengths.


In wok or large non-stick saucepan over low heat, add sesame seeds, toast for a few minutes until browned. Add sauce ingredients and cook to dissolve sugar and mix well. Add noodles and toss well to coat evenly. Return beef & rest of ingredients, tossing everything together to mix and heat through.

Serve hot or at room temperature.



NOTE: Other vegetables of choice, including wood year, spinach, etc, can be used as accompaniment to noodles.