| Chop Che |
(Jap Jae, jop jae, jap jae bap, chop che bop, chopche, chapche, etc)
 Japjae is easily one of the best known Korean stir fry dishes. The combination of sweet potato starch noodles, mushrooms, meat, and vegetables is great as a main dish, side dish, or stand alone meal.
|
| Servings: 5 |
Ingredients
| 1 |
12 ounce |
package Korean Starch Noodle (Korean vermicelli, sweet potato starch) |
| 4 |
ounces |
of Beef, thinly sliced (lean) |
| 2 |
|
medium white mushrooms, sliced |
| 1 |
bunch |
fresh Spinach (approximately 3 ounces) |
| 2 |
|
Green or Spring onion, cut into 1 inch sections |
| 1/2 |
|
medium white or yellow onion, sliced |
| 1 |
|
small Carrot, grated |
| 1 |
teaspoon |
roasted Sesame seed |
| 1/4 |
cup |
water |
| 2 |
tablespoons |
blended sesame oil |
| 1 |
teaspoon |
Soy sauce |
| 1 |
tablespoon |
Sugar |
|
|
Pepper |
|
|
Salt |
|
Substitute:
|
| 1 |
|
medium bell pepper for Spinach |
|
Marinade:
|
| 1 |
tablespoon |
soy sauce |
| 1 |
tablespoon |
pure sesame oil |
| 1 |
tablespoon |
sugar |
| 1 |
teaspoon |
crushed garlic |
|
|
pepper |
|
|
salt |
|
| Procedure
Directions:
Preparation
Prepare the starch noodle:
Soak in cool water for about one hour. Pour off excess water then rinse in cold water. Drain thoroughly. Cut noodle into 3 inch lengths.
Alternate Method:
In a soup pot, bring 1 quart of water to a full boil. Add noodles and boil until soft. Remove from heat and rinse in cold water. Drain thoroughly. Cut noodle into 3 inch lengths.
Make the Marinade:
In a medium mixing bowl add 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon sugar, crushed garlic, and a light sprinkling of salt and pepper. Mix well.
Prepare the beef:
Cut the beef into approximately 1/2 inch by 2 inch strips. Place beef in marinade and roll or mix until beef is completely covered. Let stand at least 15 minutes.
Prepare spinach:
In a soup pot, bring 3 cups of water to full boil. Wash spinach in cold water, then completely immerse it in the boiling water. Remove from heat after 30 seconds and rinse immediately in cold water. Squeeze excess water from spinach.
Cooking:
Spread 2 tablespoon sesame oil in a stir fry pan and place over medium heat.
Add beef mixture to hot pan and brown.
Quickly add mushrooms, onion, green onion, and carrot. Stir fry approximately 1 1/2 to 2 minutes.
Add water, noodles, spinach, sesame seed, sugar, and soy sauce.
Stir constantly until liquid is gone.
Remove from heat and serve. |
Nutrition Facts
| Serving size: 1/5 of a recipe (8.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. |
|
Amount Per Serving
|
|
Calories
|
167.23
|
|
Calories From Fat (57%)
|
95.92
|
|
Calories From Protein (17%)
|
28.49
|
|
Calories From Carbohydrates (26%)
|
42.81
|
|
Calories From Alcohol (0%)
|
0
|
|
% Daily Value
|
|
Total Fat 10.86g
|
17%
|
|
Saturated Fat 2.06g
|
10%
|
|
Monounsaturated Fat 4.2g
|
0
|
|
Polyunsaturated Fat 3.83g
|
<1%
|
|
Trans Fatty Acids 0g
|
0
|
|
Cholesterol 9.3mg
|
3%
|
|
Sodium 347.04mg
|
14%
|
|
Potassium 571.91mg
|
16%
|
|
Total Carbohydrates 11.36g
|
4%
|
|
Fiber 2.51g
|
10%
|
|
Sugar 6.75g
|
-
|
|
Net Carbohydrates 8.85g
|
-
|
|
Protein 7.87g
|
16%
|
|
Vitamin A 8147.1IU
|
163%
|
|
Vitamin C 22.82mg
|
38%
|
|
Calcium 99.06mg
|
10%
|
|
Iron 2.68mg
|
15%
|
|
Vitamin E 1.69mg
|
17%
|
|
Vitamin D 1.33IU
|
<1%
|
|
Thiamin 0.1mg
|
7%
|
|
Riboflavin 0.21mg
|
12%
|
|
Niacin 2.62mg
|
13%
|
|
Vitamin B6 0.33mg
|
17%
|
|
Folate 148.03mcg
|
37%
|
|
Vitamin B12 0.27mcg
|
5%
|
|
Pantothenic Acid 0.36mg
|
4%
|
|
Vitamin K 351.89mcg
|
440%
|
|
Phosphorus 106.7mg
|
11%
|
|
Magnesium 69.44mg
|
17%
|
|
Zinc 1.45mg
|
10%
|
|
Copper 0.18mg
|
9%
|
|
Manganese 0.72mg
|
36%
|
|
Selenium 6.97mcg
|
10%
|
|
Alcohol 0g
|
0
|
|
Caffeine 0mg
|
0
|
|
Water 128.67g
|
0%
|
|
|
|
Tags: korean·Main·main dish·Noodles
|
계란 말이
Another popular side dish served in my former restaurant. Pretty simple and tasty, this dish can be served warm or cold.
|
|
Servings: 6
|
Ingredients
|
4
|
each
|
large eggs
|
|
1/2
|
teaspoon
|
salt
|
|
1/2
|
teaspoon
|
sugar
|
|
3
|
cloves
|
garlic
|
|
3
|
each
|
green [spring] onions
|
|
1/2
|
teaspoon
|
ground pepper,
|
|
2
|
tablespoons
|
vegetable oil
|
|
Popular Optional Ingredients
|
|
2
|
each
|
Hot red chili peppers
|
|
2
|
each
|
green chili peppers
|
|
1/2
|
bunch
|
Chives
|
|
2
|
ounces
|
Ham
|
|
2
|
ounces
|
Spam
|
|
1
|
medium
|
Hot dog
|
|
4
|
slices
|
Bacon
|
|
|
Procedure
Preparation
Trim root and leaf tips from green onion, then rinse in cold water.
Chop the green onion.
Trim the top (hard) portion from the garlic cloves and rinse in cold water.
Thin slice the garlic from top to bottom.
Optional Items
Rinse 2 ounces chives in cold water, then cut into 1/4 inch pieces.
Thin slice peppers.
Chop any one (1) meat addition and fry in a hot oiled pan until lightly browned.
Drain oil from meat.
Mix
Crack eggs into a medium mixing bowl.
Add all ingredients and beat until well mixed.
Cook
Heat a medium to large size fry pan over medium heat.
Lightly oil the pan.
Pour about 1/3 of the egg mix into the pan and spread in a thin sheet.
Lower heat to medium low and cook until the top side begins to set.
Lift one edge of the egg sheet with a wide spatula and fold over (about 1 inch width).
Continue rolling (folding) the egg sheet until you reach the far edge.
Repeat with remaining egg mixture.
Cut each omelet crosswise into roughly 1/2 inch wide pieces.
Serve as part of a ban chan array or as a snack.
|
Tags: ban chan·Eggs·korean·omelette·Snacks and Appetizers
|
|
|
|
Servings: 10
|
|
Ingredients
|
2
|
|
sheets flat Korean fish cake
|
|
1
|
small
|
onion
|
|
1
|
small
|
carrot
|
|
1
|
each
|
fresh red chile pepper
|
|
2
|
each
|
green or spring onion
|
|
1
|
each
|
hot green pepper
|
|
|
blended sesame/soy bean oil (vegetable cooking oil)
|
|
Stir Fry sauce:
|
|
1
|
tablespoon
|
Soy sauce
|
|
1
|
tablespoon
|
water
|
|
2
|
teaspoons
|
fine ground gochugaru (Korean ground red chili pepper)
|
|
½
|
tablespoon
|
light brown sugar**
|
|
1
|
teaspoon
|
Refined rice wine
|
|
3
|
cloves
|
cloves fresh garlic
|
|
¼
|
ounce
|
fresh ginger
|
|
1
|
teaspoon
|
Sesame oil
|
|
|
** (May substitute sugar, honey, or corn syrup)
|
|
|
Procedure
Mix Sauce
Put garlic, ginger, and soy sauce in blender, and blend into a smooth liquid. Put all sauce ingredients into a small mixing bowl and mix well.
Prepare Fishcake
Slice fishcake in half lengthwise, then cut into triangles with a base of about 2 ½ inches.
Wash carrot and onion in cold water, then thin slice.
Remove stem and slice peppers in half from top to bottom, then thin slice each half also from top to bottom
Trim top and bottom of green/spring onion, then slice in 1½ inch pieces.
Cooking
Pre-heat wok or stir fry pan over high heat, add cooking oil then quickly add carrot, onion, peppers, and sauce, and stir fry for two to three minutes. Add sliced fishcake green onion,and stir fry for 1 to 2 minutes.
Serve warm as a snack, or chill and serve as part of a ban chan array.
|
Tags: fishcake·korean·odaeng·stir fry
