Mixed vegetables with beef ('chapche')

Korean Chapche Recipe: Mixed Vegetables with Beef and Bean Threads

Region / culture: Korea | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Mixed vegetables with beef, also known as 'chapche', is a popular Korean dish that is both flavorful and nutritious. This dish is a combination of various vegetables, lean beef, and bean threads, all stir-fried together to create a delicious and satisfying meal.

History

Chapche has been a staple in Korean cuisine for centuries, with its origins dating back to the Joseon Dynasty. It was traditionally served during special occasions and celebrations, as it was considered a luxurious dish due to the use of beef and various vegetables.

Ingredients

5 oz (142 g) lean beef
A: 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar, 0.5 cooking wine
Crushed garlic, roasted sesame seeds, finely chopped green onion
1.75 oz (50 g) bean threads, 1 green onion, 4 dried mushrooms (soaked in water), 1 oz (28 g) carrot, 0.33 oz dried cloud ear mushrooms (soaked in water)
1 green pepper, 0.67 tsp salad oil, salt and pepper
B: 1 tsp roasted sesame seeds, 0.67 tsp soy sauce, 0.5 tsp sugar
0.33 tsp sesame oil, crushed garlic, pepper, msg

How to prepare

In a pot of salted boiling water, cook bean threads for 3-4 minutes until transparent.
Drain and cut the cooked bean threads into 2.5-inch lengths.
Cut the beef into strips.
Combine ingredient A and add the beef to marinate.
Slice the green onion diagonally.
Cut the mushrooms into strips.
Cut the ear mushrooms into bite-sized pieces. Cut the carrot and green pepper into strips.
Heat salad oil in a pan and add the green onion. Cook briefly and season with salt and pepper. Repeat the same process for all the vegetables.
Heat salad oil in a pan and cook the beef strips.
Combine ingredient B. Add the cooked bean threads and mix well.
Add the cooked vegetables and beef. Mix everything together and serve.

Variations

Substitute the beef with chicken, pork, or tofu for a different protein option.
Add other vegetables such as spinach, zucchini, or bell peppers for added flavor and nutrition.
Adjust the seasonings to suit your taste preferences, such as adding more or less sugar or soy sauce.

Cooking Tips & Tricks

Make sure to cook the bean threads just until they are transparent, as overcooking can make them mushy.

- Marinating the beef in wine and seasonings adds flavor and helps tenderize the meat.

- Stir-fry the vegetables quickly over high heat to retain their crispness and vibrant colors.

- Mix all the ingredients together thoroughly at the end to ensure that the flavors are well combined.

Serving Suggestions

Chapche can be served as a main dish with steamed rice on the side. It can also be enjoyed as a side dish or appetizer at a Korean-themed meal.

Cooking Techniques

Stir-frying is the main cooking technique used in this recipe, as it helps to retain the crispness of the vegetables and the tenderness of the beef. Make sure to cook each ingredient separately before combining them all together at the end.

Ingredient Substitutions

If you cannot find bean threads, you can use rice noodles or glass noodles as a substitute. You can also use different types of mushrooms or vegetables based on your preferences and what is available.

Make Ahead Tips

You can prepare the vegetables and marinate the beef ahead of time to save time when cooking. Keep the ingredients refrigerated until you are ready to cook the dish.

Presentation Ideas

Serve chapche in a large platter or individual bowls, garnished with sesame seeds and sliced green onions for a pop of color and flavor. You can also add a sprinkle of red pepper flakes for a touch of heat.

Pairing Recommendations

Chapche pairs well with other Korean dishes such as kimchi, bulgogi, and japchae. It also goes well with a side of pickled vegetables and a bowl of steamed rice.

Storage and Reheating Instructions

Leftover chapche can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or stir-fry the dish until heated through.

Nutrition Information

Calories per serving

Each serving of chapche contains approximately 300 calories, making it a relatively low-calorie meal option. It is a great choice for those looking to enjoy a flavorful dish without consuming too many calories.

Carbohydrates

Chapche is a good source of carbohydrates, with each serving containing approximately 25 grams of carbs. The bean threads and vegetables provide complex carbohydrates that are essential for energy production.

Fats

This dish is relatively low in fat, with each serving containing around 8 grams of fat. The lean beef and minimal use of oil in cooking help keep the fat content in check.

Proteins

Chapche is a protein-rich dish, with each serving providing about 20 grams of protein. The lean beef is the main source of protein in this recipe, making it a satisfying and filling meal.

Vitamins and minerals

This dish is packed with vitamins and minerals from the variety of vegetables used. It is a good source of vitamin C, vitamin A, potassium, and fiber, all of which are essential for overall health and well-being.

Alergens

This recipe contains soy (from the soy sauce) and gluten (from the bean threads), so it may not be suitable for individuals with soy or gluten allergies.

Summary

Overall, chapche is a nutritious and well-balanced dish that provides a good mix of carbohydrates, protein, vitamins, and minerals. It is a healthy meal option that is both delicious and satisfying.

Summary

Mixed vegetables with beef ('chapche') is a delicious and nutritious Korean dish that is easy to make and full of flavor. With a good balance of carbohydrates, protein, vitamins, and minerals, this dish is a healthy meal option that is sure to satisfy your taste buds. Enjoy this dish as a main course or side dish for a tasty and satisfying meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for mixed vegetables with beef, also known as 'chapche'. It was many years ago, when I was visiting a small village in South Korea. I had always been fascinated by the local cuisine and was eager to learn new recipes.

One evening, I was invited to dinner at the home of a kind elderly woman named Mrs. Park. As soon as I walked into her kitchen, I was greeted by the most amazing aroma. Mrs. Park was busy cooking up a storm, and I could hardly contain my excitement as I watched her deftly chop vegetables and marinate strips of beef.

As we sat down to eat, Mrs. Park placed a steaming bowl of chapche in front of me. The colors were vibrant, the flavors were bold, and the textures were perfectly balanced. It was love at first bite. I knew right then and there that I had to learn how to make this dish.

After dinner, I asked Mrs. Park if she would be willing to share her recipe with me. She smiled warmly and agreed, and we spent the next few hours in her kitchen, as she patiently guided me through the process of making chapche.

The key to this dish, Mrs. Park explained, was the balance of flavors and textures. The vegetables needed to be crisp and fresh, the beef tender and savory. The secret, she said, was in the marinade – a mixture of soy sauce, sugar, sesame oil, and garlic that infused the meat with flavor.

As I watched Mrs. Park cook, I marveled at her skill and precision. She moved with grace and confidence, her hands moving deftly as she stirred and seasoned, chopped and sautéed. It was like watching a master at work, and I knew that I had much to learn from her.

After several hours of cooking and tasting, Mrs. Park declared that my chapche was ready. I took a bite, and my taste buds exploded with delight. It was as if I had been transported back to that small village in South Korea, surrounded by the sights and sounds of a bustling kitchen.

Since that day, chapche has become a staple in my own kitchen. I have made it countless times, each time tweaking the recipe to suit my own tastes. Sometimes I add extra vegetables, other times I spice it up with a dash of chili paste. But no matter how I make it, the flavors always transport me back to that evening in Mrs. Park's kitchen.

I have shared this recipe with friends and family, passing down the tradition of chapche from one generation to the next. And as I watch my own grandchildren eagerly helping me in the kitchen, I can't help but feel a sense of pride and joy. For in that simple bowl of mixed vegetables with beef lies a world of memories and traditions, waiting to be shared and savored.