Korean Stir-Fried Beef Chapchae with Sweet Potato Vermicelli

Korean Stir-Fried Beef Chapchae

with Sweet Potato Vermicelli

2 Servings
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From the Test Kitchen

This traditional Korean dish gets its signature flavor from a special kind of chili powder. Gochugaru is made from sun-dried red chilies. It’s hot, sweet and slightly smoky. For the base of this dish, we’re using a special kind of noodle made from sweet potatoes. These springy noodles are also called “glass noodles” because of their beautiful translucence.

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  • Nutrition
    PER SERVING
  • Calories
    675 Cals (est.)
fresh
ingredients
Korean Stir-Fried Beef Chapchae with Sweet Potato Vermicelli
Title
  • 10 oz Chuck Tender Beef
  • ½ head Broccoli
  • 3 Scallions
  • 2 cloves Garlic
  • 2 tsps Sesame Oil
  • 2 tsps Light Brown Sugar
  • 1 1-Inch Piece Ginger
  • 1 Carrot
  • 1 tsp Gochugaru (Korean Chili Flakes)
  • 6 oz Sweet Potato Vermicelli Noodles
  • 1 Tbsp White Sesame Seeds
  • 2 Tbsps Soy Sauce
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into small florets. Cut off and discard the roots of the scallions. Thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Peel and cut the carrot into thin matchsticks. Thinly slice the beef against the grain and place in a bowl with the brown sugar, sesame oil and as much of the gochugaru as you’d like, depending on how spicy you’d like the dish to be; toss to thoroughly coat. Let stand to marinate as you continue cooking.
Cook the noodles:
2 Cook the noodles:
Once the water is boiling, add the vermicelli and cook 6 to 8 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside as you continue cooking.
Toast the sesame seeds:
3 Toast the sesame seeds:
While the noodles cook, in a large pan (nonstick, if you have one), toast the sesame seeds on medium, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer the toasted sesame seeds to a bowl and set aside. Wipe out the pan.
Cook the beef:
4 Cook the beef:
Heat the same pan used to toast the sesame seeds on medium-high until hot. Add the marinated beef and season with salt. Cook, stirring occasionally, 2 to 3 minutes, or until just cooked through. Transfer the cooked beef to a plate, leaving any drippings in the pan, and set aside as you continue cooking.
Cook the vegetables:
5 Cook the vegetables:
Add 2 teaspoons of oil to the pan of drippings and heat on medium until hot. Add the carrot and broccoli and season with salt. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. (If the pan looks dry, add a couple more teaspoons of oil.) Add the garlic, ginger and white parts of the scallions. Cook 1 to 2 minutes, or until slightly softened and fragrant.
Finish & plate your dish:
6 Finish & plate your dish:
Rinse the cooked noodles under cold water to loosen them. Add the rinsed noodles to the pan of vegetables, along with the cooked beef (and any juices on the plate) and as much of the soy sauce as you’d like. Increase the heat to medium-high and cook 30 seconds to 1 minute, or until well combined and heated through. Remove from heat. To plate your dish, divide the stir-fry between 2 plates. Garnish with the green parts of the scallions and toasted sesame seeds. Enjoy!

Tips from Home Chefs

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Korean Stir-Fried Beef Chapchae

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the broccoli into small florets. Cut off and discard the roots of the scallions. Thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Peel and cut the carrot into thin matchsticks. Thinly slice the beef against the grain and place in a bowl with the brown sugar, sesame oil and as much of the gochugaru as you’d like, depending on how spicy you’d like the dish to be; toss to thoroughly coat. Let stand to marinate as you continue cooking.
2 Cook the noodles:
Once the water is boiling, add the vermicelli and cook 6 to 8 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside as you continue cooking.
Cook the noodles:
Toast the sesame seeds:
3 Toast the sesame seeds:
While the noodles cook, in a large pan (nonstick, if you have one), toast the sesame seeds on medium, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer the toasted sesame seeds to a bowl and set aside. Wipe out the pan.
4 Cook the beef:
Heat the same pan used to toast the sesame seeds on medium-high until hot. Add the marinated beef and season with salt. Cook, stirring occasionally, 2 to 3 minutes, or until just cooked through. Transfer the cooked beef to a plate, leaving any drippings in the pan, and set aside as you continue cooking.
Cook the beef:
Cook the vegetables:
5 Cook the vegetables:
Add 2 teaspoons of oil to the pan of drippings and heat on medium until hot. Add the carrot and broccoli and season with salt. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. (If the pan looks dry, add a couple more teaspoons of oil.) Add the garlic, ginger and white parts of the scallions. Cook 1 to 2 minutes, or until slightly softened and fragrant.
6 Finish & plate your dish:
Rinse the cooked noodles under cold water to loosen them. Add the rinsed noodles to the pan of vegetables, along with the cooked beef (and any juices on the plate) and as much of the soy sauce as you’d like. Increase the heat to medium-high and cook 30 seconds to 1 minute, or until well combined and heated through. Remove from heat. To plate your dish, divide the stir-fry between 2 plates. Garnish with the green parts of the scallions and toasted sesame seeds. Enjoy!
Finish & plate your dish:
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