Try this copycat Bonchon chap chae recipe if you’re craving for some chewy and delicious noodles and a taste of Korean food.
It took the United States 50 years to annihilate(!) Filipino culture, now were reaching a point of no return with Korean culture in less than 15 years since the first Kdrama entry to our television. With Kdrama came Korean fashion, Korean music, and yes, food!
This is evident by sprouting Korean unlimited eating Samgyupsal houses, Kpop restaurants, and Korean chicken shops. Not the least of them is Bon Chon Chicken which happens to also serve chap chae.
Today, I’m featuring how to make this Bonchon chap chae recipe. Traditionally, they make chapchae using potato glass noodles and spinach but since you’re on Relaxlangmom, we will make do with what ever is in our Filipino pantry wont we?
If you don’t have potato glass noodles, you can use Sotanghon, For veggies, I found really nothing different with using Kangkong instead of spinach. You can also use togue, as my favorite food blog has suggested.
Copycat Bonchon Chap Chae Recipe
- 250 grams glass noodles or premium vermicelli (sotanghon) noodles (soak and pre cook per packet instruction)
- 100 grams beef, sukiyaki cut, sliced into strips
- 1 cup dried mushrooms (pre soaked)
- 2 tbsp soy sauce (diluted with 1 tsp water)
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1/4 cup cooking oil
- 6 cloves garlic, chopped
- 1 small piece carrot, sliced into thin strips
- 1 small piece white onion, sliced
- 1 small piece red or green bell pepper, deseeded and sliced into thin strips
- 1 cup green leaves (kangkong or spinach)
- 2 stalks spring onions, sliced thinly for topping
- 1 tbsp toasted sesame seeds for topping
- 2 eggs, cooked into an omelet and sliced into strips
- Prepare all the ingredients.
- Mix soy sauce, sugar, and sesame oil. Marinate the beef and pre soaked mushroom in a bowl.
- Cut the soaked sotanghon into manageable size (so its not too long when you eat it). Cook the sotanghon and rinse with water to stop cooking process. Set aside.
- Cook omelet and cut into strips.
- Toast sesame seeds.
- Saute garlic and onions. Add carrots and bell pepper and cook in high heat while continuously stirring for 1 minute.
- Add the beef and mushroom with marinade. Briefly toss until mushroom is cooked and beef has changed in color. Add leaves or other soft vegetables (if using). Turn off heat.
- Add the noodles and mix. (preferably using your hands) like in those Korean dramas. Check seasoning if it needs additional soy sauce, sesame oil, or sugar.
- Transfer to a plate and add toppings of toasted spring onions, sesame seeds and eggs.
- Serve and enjoy!
This Bonchon Chap chae recipe is a bit on the middle level and might be daunting for some. (It is for me, so I have my sisters cut up the veggies haha!) But over all, while it’s not as easy, it’s a simple chap chae recipe and can be done with an average cooking skills. Nothing is written in stone and you can make do with whatever vegetables you happen to have. But do not skip sesame oil. That is very important for an authentic Korean food taste.
I think I told you to always stock sesame oil in your pantry, right?
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