Chop Chai Recipe

This recipe from my mom was a favorite at Chinese restaurants in Korea:
1/2 cup ground beef
2 1/2 tablespoons soy sauce
2 green onions
1 clove garlic, chopped
1 tablespoon prepared sesame seeds
1 cup vermicelli (I like rice noodles myself)
speck red pepper
1/2 cup cooked pork
1 teaspoon salt
1 cup bean sprouts
1/4 cup mushrooms
1 tablespoon sugar
2 teaspoons sesame oil
1/2 cup celery

Add 1 tablespoon soy sauce, 1 chopped onion (including top), the chopped garlic, 1/2 tablespoon sesame seed, pepper, and 1/2 teaspoon sesame oil to the ground beef and cook until the meat is done.

Wash celery and cut into 1 1/2 inch lengths.  Shred lengthwise.  Add 1 teaspoon salt and let stand 10 minutes.  Wash drain, and fry slowly in 1/2 teaspoon oil for 2 minutes, stirring constntly.

Cut cooked pork into 1-inch lengths and shred.

Cook bean sprouts for 3 minutes in boiling water and drain well.

Shred mushrooms and fry in 1/2 teaspoon sesame oil.

Cook vermicelli in rapidly boiling water for 6 minutes. (If using rice noodles, go by package directions).  Drain well.  Cut into 1-inch lengths.

To combine: Add pork to the beef, then celery, bean sprouts, mushrooms, and remaining seasonings (1 1/2 tablespoons soy sauce, 1 chopped onion, 1/2 tablespoon sesame seed, and 1 tablespoon sugar.)  Mix well.
Add the vermicelli last.

Learn more about adventures with food in Korea: http://www.kirkhouse.com/Books/An_Intricate_Tapestry