Chap Jae [Stir Fried Korean Glass Noodle]

Introduced to the dish by a Korean friend of mine whose mom was some award winning chef in Korea, and who has made cooking as a hobby. She shared this recipe to me during our trip to Florence, Italy while chit chatting in the train. Well, yea, such a procrastinator I am! only tried it out a few days ago at a dinner potluck, which means almost two years later! Here's the recipe with a little bit of improvisation.

What I needed:

• Korean Glass Noodle (the difference is, it's thicker and gives more springy feel)
• Korean bean paste (i used Korean red hot pepper paste)
• Chopped garlic, small/red onion
  
• Red capsicum (improvised) - julienned
  
• Chilli padi (improvised) - cut small
  
• Vegetables: Big onion, Carrot - julienned, Bok Choy or any green veg suitable for noodle
  
• Mushrooms, thin-sliced
  
• Minced meat (i used beef)
• Olive oil
• Sesame oil
• Sesame seeds (i didn't use)
• Soy sauce
• Salt, sugar
  

How to cook:

• Boil water and cook the glass noodle for 2-3 minutes
  
• Heat up olive oil, stir in the garlic and small onion until fragrant
• Add the minced meat and cook til brown color. Stir in the mushrooms. Add bean/hot paste.
  
• Next, add in all vegetables i.e. capsicum, bok choy, carrot, big onion. Add soya sauce while stirring. Add sugar. Add salt if desired.
• Stir in the glass noodle, mix well. Add a little water and olive oil if it's too dry.
• Add sesame oil, stir well.
• Add sesame seeds and the cut chilli padi if desired.

Where to buy ingredients:

• Korean Glass noodle & Red pepper paste: Seoul Mart, Parkway Parade
• Other ingredients: NTUC FairPrice / Cold Storage

I received quite positive feedback on this dish recently. So, I hope you'll like it too.