Chap Chae
By Maggi Magic Sarap
INGREDIENTS:
Beef Marinade:
1/4 cup light Korean soy sauce
3 Tbsp sesame oil
1 cup sake
3 Tbsp sugar
1 thumb-size ginger, grated
1 1/2 tsp freshly ground black pepper
1 - 50g sachet MAGGI MAGIC SARAP
300 g pork loin, sukiyaki cut
300 g beef sirloin, sukiyaki cut
Noodles:
1/4 cup peanut oil
3 pcs large onion, sliced
1 1/2 heads garlic, minced
2 pcs large carrot, julienned
2 pcs large zucchini, julienned
300 g fresh shiitake mushrooms, sliced
1 1/2 kg chap chae (glass) noodles, soaked in water
3/4 cup sugar
1 cup water
1/2 head small nappa cabbage, shredded
3 Tbsp sesame oil
3 pcs eggs, cooked like a crepe and cut into strips
2 stalks leeks, sliced on a bias
Servings: 10-12
INSTRUCTIONS:
1. Marinate the pork and beef slices in soy sauce, sesame oil, sugar, ginger, pepper and 1 tbsp of MAGGI MAGIC SARAP. Set aside for 10 minutes.
2. In a wok, heat the peanut oil. Sauté the onions and garlic for 2 minutes. Add the carrots, zucchini, and mushrooms. Continue cooking for 5 minutes.
3. Add the marinated pork and beef slices. Let the meat cook for 2 minutes.
4. Add the chap chae noodles, water, sugar and season with MAGGI MAGIC SARAP. Toss to mix well. Check seasoning.
5. Add the cabbage and cook for another minute. Add sesame oil.
6. Transfer to a serving plate and top with the egg strips and leeks.
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