Monday, May 10, 2010

Geri's Chap Jae

Geri's chap jae turned out really good considering it was her first time to make it, and considering she was taught how to make it by a customer in Palama Market who came to Geri's aid when she noticed the confused look on Geri's face while she was shopping.

1 package of what Geri calls "Korean long rice noodle". I went online and discovered that it's called dang myun/yam noodle/sweet potato starch noodle/cellophane noodle.

1 carrot, sliced thin like in the picture
Some "spinach-looking green vegetable", blanched very quickly
Some dried shiitake mushrooms, soaked in water, sliced
1 round onion, sliced

Add 1 tablespoon of salt, 1 cup shoyu and 1 package dashi to a pot of water and boil. Throw in the noodles and boil for about 10 to 15 minutes. (Geri said the lady said 15 minutes, but it seems long so I added the "10 to"). When the noodles are ready, drain into colander BUT DON'T RINSE because you don't want to rinse out the flavor. Instead pour 2 tablespoons olive oil and 2 tablespoons sesame oil onto noodles and mix together so that the noodles don't all stick together.

Sautee the vegetables in some oil, season with some pepper and a little dashi. Add to noodles. And, like CQ says, "Walla!"

4 comments:

Leslie's pics said...

oooooh I like try! I always mess up my noodles though...i mix them too much then they get mooshy

jalna said...

I doubt it Les. You make some ONO pasta!

Betty Townsend said...

Yum!! Easy!!

jalna said...

Betty, waaaaaay easier than Didi's Bibim Kook Soo!!