So, this is actually a hybrid mix of awesome and I hope you enjoy my take on this delicious Korean food. It has been a huge honor living in this country and I have been so lucky to have already fallen in love with the culture and the food in 2010. It makes cooking the food a true joy. Not a fan of Korean Glass Noodles (Chapchae)? Just opt out of them and enjoy it either way.


  • 1 Tbsp Sesame Oil

  • 1 Tablespoon of Cooking Oil

  • One pound of beef tenderloin, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick (If you get it from a Korean store, it's likely not going to need to marinate for long but, if you sub this with carne asada style beef, you might want to marinate it overnight.)

  • 1/2 or 1 sweet onion (any onion will do, but, we really like this with Vidalia onions) cut into strips, diced or puree it's really up to you.

  • 1/2 or1 Carrot cut into strips or diced, it's really up to you.

  • 1-2 cloves of garlic minced (or 1/2 to 1 tsp of minced garlic)

  • Some thinly sliced mushrooms

  • 1 Tablespoon of roasted sesame seeds

  • 2 or 3 slices Asian Pear; grated

  • 1/2 teaspoon minced Ginger

  • 1-2 chopped Green Onion stalk

  • 1 Tablespoon of honey and 1 Tablespoon of Brown Sugar or 1 Tbl of white sugar and a Tbl of rice/corn syrup

  • 2-6 Tbl Soy Sauce (your call)

  • 3 Tbl Sugar

  • 3 Tbl Cooking Wine (or Water)

  • 3 Tbl of water

  • ¼-1 tsp Black Pepper (or none at all... it's your call!)


Mix all the veggies and ingredients in a bowl. Add the sliced beef and mix well. I like to get a glove and mix it up by hand. So, again like I said earlier, you can cook this right out of the mix, or you can marinate it if you get a tougher selection of beef. It's really up to you. If you plan on marinating it, do not make the noodles until about 20 minutes before you plan to cook this on the stove. Add repared Chapchae/Korean Glass noodles (if you add noodles, add a few cups of water. Even if they are already prepared, you'll find this keeps the noodles nice and soft.) After cooking to perfection; reducing the liquid to a beautiful simmering sauce, simply serve with ssamjang, lettuc, a yummy bowl of rice and of COURSE your favorite kimchi!


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