Considering our affinity for bibimbap, we really haven’t explored Korean cuisine, enough.

Fortunately, this greatly delicious chapchae was rescued from leek souflee-dom, and makes a strong argument to become semicogent – definitely a high five.

The tofu was a great addition, as could be even more garlic and the veggies could be doubled.

A quick noodle dip in boiling water, with a bit of added vinegar, is rumored to keep the noodles from getting too sticky.


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The Crew are omnivorous land mammals

One thought on “Chapchae”

  1. Thank you guys for searching out all these great recipes. It seriously makes my life so much easier!

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