When Chae
When Chae is a delightful Korean noodle dish combining sweet potato vermicelli with beef and fresh vegetables, creating a lightweight yet satisfying meal that can be enjoyed warm or cold.
Ingredients
For the Noodles
- 3 cups water For boiling noodles
- 0.5 pound sweet potato vermicelli noodles These provide a unique texture
For the Beef and Vegetables
- 1 tablespoon vegetable oil Divided for cooking
- 3.5 ounces beef tenderloin Cut into strips
- 1 clove garlic Crushed for flavor
- Salt and ground black pepper To taste
- 1 onion Thinly sliced
- 1 medium carrot Cut into matchstick-sized pieces
- 2 spring onions Cut into 2-inch pieces
For the Dressing
- 2 tablespoons soy sauce Adds savory flavor
- 2 teaspoons white sugar To balance flavors
- 0.5 teaspoon sesame seeds For garnish
- 0.5 teaspoon sesame oil For extra flavor
Instructions
Preparation
- Bring 3 cups of water to a boil in a pot.
- Add the sweet potato vermicelli noodles and cook until they turn clear and soft, about 10 to 12 minutes.
- Drain and rinse the noodles under cold water; cut them a few times for manageable lengths.
Cooking
- In a skillet, heat 1 teaspoon of vegetable oil over medium-high heat.
- Add the beef strips and crushed garlic, seasoning with salt and black pepper; sauté for 3 to 4 minutes until fully cooked.
- Transfer cooked beef to a bowl and set aside.
- In the same skillet, add the remaining teaspoon of oil and sauté the sliced onion for 2 to 3 minutes until tender.
- Move the onion to the bowl with the beef.
- Repeat with the carrot and spring onions, sautéing until tender.
- Combine all ingredients in the bowl and mix gently.
Final Assembly
- In a separate bowl, whisk together the soy sauce, white sugar, sesame seeds, and sesame oil.
- Drizzle this mixture over the noodle blend and toss to coat.
- Serve warm or at room temperature, garnished with additional sesame seeds or sliced spring onions.
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Notes
Store leftovers in an airtight container in the fridge for up to 2-3 days. Rehydrating may be necessary before reheating if the noodles absorb too much sauce.