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Title: Chapch'ae
Yield: 2 Servings
Categories: Korean


1/2 lb Lean beef
1/4 lb Pork, Optional
3 tb Soy sauce
1 tb Sugar
1/2 ts Black pepper
1/2 ts Garlic powder or 1-2 cloves
-chopped garlic
2 tb Sesame seed oil
1/3 lb Vermicelli/bean cellophane
-noodles, 1-2 packages
1 c Cooked Spinach (parboiled),
-Rinsed and drained
2 lg Carrots, Cut into
md Green onions (scallions),
-Cut in 1" pieces
2 md White onions, Chopped
1 pk Shiitake mushrooms, Soaked
-in water
7 Whole Mushrooms
1 lg Egg (optional), Beaten and

1. Cut the beef and pork into fine strips and fry with the soy sauce,
sugar, pepper, and sesame oil until well cooked and tender. 2. Parboil the
spinach and rinse in cold water; squeeze out the excess water and chop into
small strips. 3. Cook the noodles in plenty of boiling water until soft.
This will take only about 2-4 min. Rinse in cold water. Cut noodles
crosswise 2-3 times with scissors. 4. Fry the carrots and onions gently
together in a lightly greased (sesame seed oil, or margarine) pan for 10
min. to soften; do not brown. 5. Soak the dried mushrooms in warm water for
10 min., then cut them into strips and fry in the same way you fried the
vegetables. Also, saute the regular mushrooms. 6. Just before serving,
saute the Chinese noodles in a large deep pan; add 1 t. soy sauce, 1 t.
sesame oil, 1/4 t. salt, and 1 T. sesame seeds. 7. (optional) Beat the egg;
fry in one sheet, fold into thirds, then cut into thin strips. 8. Combine
all the ingredients, including the spinach: season to taste. The dish can
be served warm or cold.

Recipe by: Roger Heimann Posted to MC-Recipe Digest V1 #617 by on May 23, 1997