Aunt Claires Chop Chae Jop Chae Recipes

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.

Steps:

• Bring a medium pot of water to a boil. Add noodles, and cook until tender-chewy, about 5 minutes. Drain and rinse with cold water. Shake excess water off and transfer to a bowl. Using kitchen shears, cut noodles into 8-inch lengths. Add 1 1/2 teaspoons sesame oil, mix well, and set aside.
• In a small bowl, combine soy sauce and sugar. Mix well, and set aside.
• Place a wok or large sauté pan over high heat, add peanut oil, and swirl to coat the entire wok or pan. When the oil is shimmering, add the cabbage and carrot and cook until tender, stirring occasionally, 1 to 3 minutes.
• Add garlic, scallions, and mushrooms. Fry until scallions begin to soften, about 1 minute. Add spinach, soy sauce-sugar mixture, noodles, and black pepper. Cook until noodles are heated through, stirring vigorously, about 3 minutes. Turn off heat, and add sesame seeds and remaining 1 1/2 teaspoons of sesame oil. Mix well. Divide between two plates, and serve.

Steps:

• If dangmyeon noodles are long, carefully cut the noodles with scissors to fit the diameter of the inner pot. Lay the noodles in a criss-cross pattern to prevent clumping.
• Lay the carrots, onions, and mushrooms on top of the noodles.
• In a small bowl, whisk sugar, soy sauce, vegetable oil, and ¾ cup of water until well-combined. Drizzle the liquid mixture over the vegetables and noodles.
• Turn and lock the lid and move the steam release valve to the sealed position. Select Pressure Cook on High and program for 3 minutes. When the cooking is complete, quick-release pressure manually and press Cancel. Unlock and carefully remove the lid.
• Select Sauté on Low. Add ¼ cup water, baby spinach, scallion, sesame oil, and black pepper. Mix thoroughly with the noodles. If the noodles are clumped together, add water, 1 tablespoon at a time, to loosen it up. Keep sautéing ingredients together until the baby spinach has wilted and water is absorbed, about 2 to 3 minutes. Press Cancel.
• Transfer japchae to a bowl. Garnish with roasted sesame seeds and serve.