Chop Chae Korean Mixed Vegetables with Beef and Noodles
Indulge in the vibrant flavors of Chop Chae, a classic Korean dish featuring a delightful medley of colorful mixed vegetables, tender slices of beef, and chewy sweet potato glass noodles (dangmyeon). This quick and easy recipe is infused with a savory-sweet blend of soy sauce, sesame oil, garlic, and a sprinkle of toasted sesame seeds, creating an irresistible umami-packed stir-fry. Perfect for weeknight dinners or special occasions, Chop Chae combines the freshness of julienned carrots, bell peppers, and spinach with the rich, earthy depth of shiitake mushrooms, all tossed to perfection in a single skillet. Serve this crowd-pleasing dish as a stand-alone meal or alongside other Korean favorites for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 200 grams Sweet potato glass noodles (dangmyeon)
- 200 grams Beef sirloin, thinly sliced
- 6 tablespoons Soy sauce
- 2 tablespoons Sugar
- 3 cloves Garlic, minced
- 2 tablespoons Sesame oil
- 1 medium Carrot, julienned
- 100 grams Spinach, wilted and squeezed
- 1 medium Onion, thinly sliced
- 1 medium Bell pepper, thinly sliced (red, yellow, or green)
- 150 grams Shiitake mushrooms, sliced
- 3 stalks Scallions, chopped
- 2 tablespoons Vegetable oil
- 1 tablespoon Sesame seeds, toasted
- 0.25 teaspoons Ground black pepper
Instructions
Bring a pot of water to a boil and cook the sweet potato noodles according to the package instructions (usually 7-8 minutes). Drain, rinse under cold water, and set aside.
In a small bowl, combine 4 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of sesame oil, and half of the minced garlic. Mix well and set aside for the sauce.
In another bowl, marinate the sliced beef with 2 tablespoons of soy sauce, 1 tablespoon of sugar, and the remaining minced garlic. Let it sit for 10-15 minutes while preparing the vegetables.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cook the marinated beef for 2-3 minutes until browned and fully cooked. Remove from the skillet and set aside.
In the same skillet, heat another 1 tablespoon of vegetable oil. Stir-fry the carrots, onion, bell pepper, and shiitake mushrooms for 3-4 minutes until tender-crisp.
Add the wilted spinach and scallions to the skillet and cook for another minute.
Reduce the heat to medium and add the cooked noodles and beef back into the skillet. Pour the prepared sauce over the ingredients.
Toss everything together for 2-3 minutes until the noodles are well coated and all the ingredients are heated through.
Season with a pinch of ground black pepper and adjust seasoning with extra soy sauce, if needed.
Transfer the Chop Chae to a serving plate and garnish with toasted sesame seeds before serving.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 239.6 g | 87% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 39.8 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 381 mg | 29% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2794 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
