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.
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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