Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1 package (16 oz) sweet potato noodles (dangmyeon)
- 1 onion, sliced
- 2 carrots, julienned
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons sugar
- 1 tablespoon honey
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup water
- 1/4 cup chopped green onions
- 1/4 cup toasted sesame seeds
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add sweet potato noodles and cook for 5-7 minutes, or until tender. Drain and rinse with cold water. Set aside.
2. In a large skillet or wok, heat vegetable oil over medium-high heat. Add beef and cook until browned, about 5-7 minutes.
3. Add onion, carrots, red bell pepper, green bell pepper, and garlic to the skillet. Cook for 3-5 minutes, or until vegetables are tender.
4. In a small bowl, whisk together soy sauce, sesame oil, sugar, honey, black pepper, salt, and water. Pour over the beef and vegetables in the skillet. Stir to combine.
5. Add the cooked sweet potato noodles to the skillet. Toss everything together until the noodles are coated in the sauce.
6. Cook for an additional 2-3 minutes, or until everything is heated through.
7. Garnish with chopped green onions and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 48g
Protein: 25g
Sodium: 800mg
Sugar: 12g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken, pork, or tofu.
- Sweet potato noodles can be substituted with glass noodles or spaghetti.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables like mushrooms, zucchini, or spinach.
Variations:
- Add 1 tablespoon of gochujang (Korean chili paste) for a spicy kick.
- Use different types of meat or protein, such as shrimp or scallops.
- Add sliced shiitake mushrooms for extra umami flavor.
Tips and tricks:
- Make sure to rinse the sweet potato noodles with cold water after boiling to prevent them from sticking together.
- Cut the vegetables into thin, even slices for even cooking.
- Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes, or until golden brown and fragrant.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with the green onions and sesame seeds sprinkled on top.
Garnishes:
Chopped green onions and toasted sesame seeds
Pairings:
Kimchi, pickled vegetables, or a side of steamed rice
Suggested side dishes:
Steamed rice, Korean-style spinach, or stir-fried vegetables
Troubleshooting advice:
- If the noodles are too sticky, rinse them with cold water again before adding them to the skillet.
- If the sauce is too thick, add a little more water to thin it out.
- If the vegetables are not cooking evenly, adjust the heat and stir frequently.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Chapch'ae is a popular Korean dish made with sweet potato noodles and a variety of vegetables and meat. It is often served at special occasions and celebrations.
Flavor profiles:
Savory, sweet, and nutty
Serving suggestions:
Serve hot as a main dish or as a side dish with other Korean dishes.
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Region: Korean