Chapchae with Meat Toppings

Savory with a Korean kick! Enjoy our delicious chapchae with some soju or chicken wings.



2-3 cups Sapporo Long Kow Vermicelli (Sotanghon)
1⁄2 cup beef tenderloin, strips
cooking oil
2 tsps. Garlic, minced
1 pc. onion sliced thinly
1-2 cups water
1⁄4 cup soy sauce
3 tbsps. White sugar
salt and pepper, to taste
1 pc. carrot, julienned
1⁄2 cup shiitake mushrooms, sliced
1⁄2 cup spinach leaves, blanched in hot water
spring onion, for garnish
white sesame seeds, for garnish


  1. Heat oil and sauté garlic, onion and beef strips.
  2. Add water and seasonings. Add in Sapporo Long Kow Vermicelli. Let it boil and simmer.
  3. When sotanghon is almost cooked, add the carrots, mushrooms and spinach leaves. Cook further until vegetables are tender. Season to taste.
  4. Garnish with spring onion and sesame seeds. Serve while hot.

Dish Value

40 mins

Good for 4 pax

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