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Best Chap Jae?

luckyfatima Mar 19, 2008 10:20 AM

I have made chap jae before but it comes out hit and miss. Somehow sometimes it is not seasoned well enough.

I took a Korean cooking class some years back and the instructor taught us to boil the yam noodles, set aside, fry up the ingredients, then toss in a bowl with the noodles. However I have seen online recipes that say to stir fry the noodles in the pan with the meat, veggies, seasoning, etc. I have tried this but find it so hard to stir and coat evenly.

Anyway, you can see I am not an expert, but I love chap jae and Korean food in general, I want to get this right. Any tips? Any sure-fire recipe?

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  1. soypower RE: luckyfatima Mar 19, 2008 10:49 AM

    sorry, i don't measure, but i can tell you that i boil the noodles first, rinse w/ cold water and set aside. mix w/ the stir-fried ingredients at the end and top w/ egg shreds, and sesame seeds.

    i found this recipe which sounds about right:

    http://recipes.wuzzle.org/index.php/6...

    1. trentyzan RE: luckyfatima Mar 19, 2008 11:24 AM

      Hannaone's recipe:
      http://www.hannaone.com/Recipe/chop_c...

      I like to mix with a pair of those monster chopsticks that you buy for cooking, those might help you with getting an even coating.

      13 Replies
      1. re: trentyzan
        luckyfatima RE: trentyzan Mar 19, 2008 11:30 AM

        thanks! I love hannaone's tips on CH and didn't realize she had her own site.

        1. re: luckyfatima
          mochi mochi RE: luckyfatima Mar 19, 2008 08:00 PM

          I believe hannaone is a man who is a great chef.

          1. re: mochi mochi
            hannaone RE: mochi mochi Mar 19, 2008 08:39 PM

            LoL!!!!

            Yes hannaone is a man.
            No, hannaone is not a great chef. Just an avid amateur assistant to his wife who IS a great chef.
            All hannaone has done is translate his wife's and mother in law's recipes and some techniques.

            (Sorry Jfood - couldn't resist it here.)

            1. re: hannaone
              Rubee RE: hannaone Mar 19, 2008 09:03 PM

              Ha - nicely done Hannone - I love your posts and info and thought you were a she too (the avatar). I have to add that I love Jfood's posts too but that third person - ahh..annoyed me and distracted from his great info until someone told me it's because the dog (pic in avatar) is the first "person" ; )

              I'm making your family recipe for chap jae this weekend. Thanks again!

              1. re: hannaone
                oakjoan RE: hannaone Mar 29, 2008 12:40 PM

                Oooh, Oakjoan doesn't like it when hannaone talks about Jfood! Oakjoan is getting mad.

                1. re: oakjoan
                  MMRuth RE: oakjoan Mar 29, 2008 12:42 PM

                  "About" or "like"? ;-)

                2. re: hannaone
                  chef chicklet RE: hannaone Mar 29, 2008 04:21 PM

                  I don't think I've ever seen yam noodles. Are they carried only at Korean markets, I have the thin vermecelli rice noodles, and mung bean threads.
                  Or it could be that maybe I just haven't noticed, and I thought they were the two I mentioned.

                  1. re: chef chicklet
                    t
                    torty RE: chef chicklet Mar 29, 2008 04:35 PM

                    I have seen them at 99 Ranch market as well as the Korean market. They were labeled "sweet potato starch vermicelli". They are a dirty brownish color. Prior to that I made an approximation of the dish with glass noodles (mung bean), but they are not as substantial and chewy.

                    1. re: chef chicklet
                      hannaone RE: chef chicklet Mar 29, 2008 04:51 PM

                      I've seen them at some Chinese, Vietnamese, and Japanese stores, but you have to look at labels.

                      Here are some images of different brands:

                      http://www.kgrocer.com/ProductImages/noodle/2187_default.jpg

                      http://www.lindysonorecipes.com/wp-content/images/noodles.jpg
                      Parent site for this one is:
                      http://www.lindysonorecipes.com/2006/09/22/korean-cooking-class/

                      This link shows what different asian noodles look like out of the package:
                      http://www.foodsubs.com/NoodlesAsianO...

                      The picture of the Jap Jae on the package in my pic is similar to the Royal Dish.

                      EDIT: The noodle itself is called Daeng-myon.

                       
                      1. re: hannaone
                        chef chicklet RE: hannaone Mar 29, 2008 08:08 PM

                        Thanks hannaone, I recognize the first one. I think I know where to get it.

                  2. re: mochi mochi
                    luckyfatima RE: mochi mochi Mar 19, 2008 10:10 PM

                    Oh NO! Man, sorry! Well, anywayz I do love your tips hannaone regardless of your gender!

                3. re: trentyzan
                  t
                  torty RE: trentyzan Mar 19, 2008 03:32 PM

                  If no monster chopsticks available, I use tongs. Allows you to pull the ingredients up and get a good mix.

                  1. re: torty
                    m
                    moh RE: torty Mar 19, 2008 08:53 PM

                    You know what works great to mix up the noodles and other ingredients? MammySohns (Translates as Mother's Hands). They are disposable plastic gloves for cooking. You can put them on, then use your hands to really mix the ingredients well. Then you just pull them off and throw them away. Works great, and your hands don't get messy. They are also great for mixing kimchee ingredients.

                4. hannaone RE: luckyfatima Mar 20, 2008 05:29 PM

                  Just a note for those who don't know what jap jae (chop che, chap jae, etc) is:

                  Jap jae is a stir fry noodle dish. The noodle is a thin Korean vermicelli made from sweet potato starch and is often called glass or cellophane noodle because it is semi transparent.
                  The most common form is a stir fry with marinated beef, spinach, onion, and green onion.
                  Other options include just about any meat with any of the following; shredded carrot, broccoli, asparagus, bell pepper, shitake mushrooms, coral mushrooms, baby corn, or bamboo shoots, water chestnuts (although the last three make it semi Chinese).

                  1 Reply
                  1. re: hannaone
                    chef chicklet RE: hannaone Mar 29, 2008 04:22 PM

                    Wait I think I have seen these, called cellophane. I've used them for pancit before.

                  2. luckyfatima RE: luckyfatima Mar 24, 2008 01:59 AM

                    Just a follow up: made it last night with adapted Hannaone recipe. I used ground beef instead of sliced. I cooked that sepately and tossed it in at the end.

                    I soaked the noodles for one hour and then stir fried them by tossing them in with the stir fried veggies. I added some red chili flakes, too cuz I like heat. I don't know if this is authentic or not, but it made it hit the spot for me.

                    The tongs tip was a huge help, I had been trying to mix before with a spatula, silly me.

                    It was really delicious and the whole family liked it. Thanks for your input everyone.

                    1 Reply
                    1. re: luckyfatima
                      hannaone RE: luckyfatima Mar 24, 2008 11:29 AM

                      Glad to hear it went over well.
                      And chili flakes or powder are often added.

                    2. hannaone RE: luckyfatima Mar 29, 2008 12:19 PM

                      I just posted one of the Royal Jap Jae versions in this thread:

                      http://www.chowhound.com/topics/484578

                      1. augustiner RE: luckyfatima Mar 29, 2008 02:16 PM

                        hmm. i can't give measurements, but i boil the noodles, rinse, coat in sesame oil to keep from sticking. then i fry the beef with the mushrooms (i use both dried shiitake and wood ears), pour over the noodles, then i fry and season shredded onions and carrots, and top with blanched seasoned spinach. then i season it all with extra soy sauce, garlic, sesame oil, black pepper, etc., and toss in a very big bowl with my hands. i don't fry it all together because i find that often turns out very very greasy, and it's hard to incorporate everything together.

                        use your hands! why people are so afraid of touching food i'll never understand. just wash them well, they're the best tools you'll ever possess.

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