Chapchae – Korean Glass Noodle Pan

For the chapchae, soak the mushrooms according to package directions for about 30 minutes.

Peel the carrots and cut into long, thin strips with a peeler. Wash the zucchini, cut in half and also cut into long strips with a peeler.

Peel the onion, halve it and cut it into fine strips. Peel and finely chop the garlic.

Peel the mushrooms and cut them into strips. Cut the meat into strips and mix well with the sesame oil, vinegar, soy sauce and sugar.

Bring about 1 liter of water mixed with a little soy sauce to a boil. Heat the wok and fry the meat without adding any more fat.

Take out the meat and first fry the mushrooms in the wok for about 3- 5 minutes. Then add the carrots, onions and zucchini strips to the wok one by one and fry everything very briefly.

Season with salt and pepper and remove the wok from the heat.

Pour the hot (90°) water over the glass noodles and let them steep according to the package instructions (3-5 minutes).

Do not quench, just drain and cut a few times if necessary. Then immediately add the glass noodles to the wok and mix everything well.

Season again and sprinkle with the sesame seeds. Finally, whisk the 2 eggs and season with a little salt.

Bake in a shallow pan, adding a drizzle of sunflower oil, on both sides like a pancake.

Remove from the pan and cut into strips.

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