Chapchae

  • 1 (10 oz) package sweet potato noodles, rice noodles, or lo mein

  • 2 (12 oz) package Suji’s Korean Cuisine Savory Beef Bulgogi

  • 1 cup carrots, peeled and cut into ⅛” x 2” strips or use pre-shredded carrots

  • 1 cup yellow onion, peeled and cut into thin strips

  • 1 cup oyster mushrooms, cut or shredded into thin strips

  • 2 bunches spinach, washed and stems trimmed

  • ⅓ cup soy sauce

  • ¼ cup vegetable oil

  • 3 T ­ toasted sesame seed oil

  • 1 T ­ minced garlic

  • 1 t ­ toasted sesame seeds

  • 1 t ­ minced ginger

  • ½ t ­ ground black pepper

  • Kosher salt (to taste)

**Serrano peppers or other spicy peppers, cut into thin strips or disks

*Cook pasta according to the manufacturer’s specifications.

Blanch the noodles in a large pot of boiling water for 5 to 6 minutes. Rinse the noodles in cold water and strain into a colander. Once drained, place the noodles into a large mixing bowl and mix with 2 T of the sesame oil. Sauté the mushrooms, onions, and carrots with the vegetable oil and a pinch of salt over medium high heat in large nonstick skillet. Cook for 3 to 4 minutes, until the mushrooms have softened and the onions are translucent. Add the vegetables to the noodles. Take the washed spinach and cook in the pan with the remaining sesame oil, soy sauce, garlic, ginger, and black pepper. Cook for 2 minutes, until the spinach has softened. Add the spinach to the noodles and reserve. Massage the bulgogi in the bag for about 20 seconds to separate the meat. Empty the package in the pan and cook over medium high heat for 5 minutes, or until the meat is warmed through and the sauce has thickened slightly. Place the meat in the bowl with the noodles. Add the sesame seeds and mix everything together until it’s evenly distributed. Add salt to your liking. Serve hot or cold. Serves 4-6.

**To add some heat to the dish, try adding the serrano peppers or other spicy peppers.

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