Recipe Contest Winner

Heather says:

Congratulations Boogiemum.  Your jap chae was fantastic and ranked high not only for its taste as written but also for its versatility.  This recipe seems very flexible and would be a hit with any number of vegetable variations.

• 3 ounces of Korean vermicelli ( is made from sweet potatoes & has a grayish color. I buy mine at my local supermarket in the “ethnic” section. Also can be found at Asian markets
• 1/2 lb. of sirloin or flank steak sliced thinly in 3 inch strips
• spinach about half a pound
• 2 large carrots sliced thinly in 3 inch strips
• bunch of green onions chopped (about 1 1/2 cups)
• 1/4 cup of tree ears or wood ears (can usually be found in the same places as Korean vermicelli, if not available another type of mushroom can be easily substituted)
• 1 green pepper (optional) sliced into 3 inch strips
• vegetable oil
• 2 tsp. of sugar
• 1Tbsp. of soy sauce
• 1 tsp. of dark sesame oil

If using tree ears, soak for 1/2 hour. Drain and rinse well.

Boil about 4 cups of water, add vermicelli and cook for about 3 minutes. Cook enough to soften the noodles but not overcook. They need to keep a little texture and stiffness. Drain and set aside.

Heat up oil and stir fry steak for just a minute. Then add all the veggies, except the mushrooms and cook for for about 3 minutes or until veggies are slightly soft, but not cooked all the way. After doing this, add the soy, sugar, and sesame oil and mushrooms, mixing all together. Lastly add noodles and serve.

As I live in a small town and only had time to run to a slightly less small town, the pictured version contained a “gourmet mix” of mushrooms and “rice vermicelli” rather than the stated tree ear and sweet potato varieties.

Thank you to everyone who participated.

Random Posts