Elegant Chapchae with Steamed Flower Buns
Elegant Chapchae with Steamed Flower Buns
A Delectable Chapchae That Disappears in Minutes – Flower Buns and Chapchae!
When I injured my hand and couldn’t cook, my husband stepped in and made this easy yet impressive dish! While I was just fussing, he showcased his culinary skills. Here’s his special chapchae recipe.
Main Ingredients- 12 frozen flower buns
- 1 pack oyster mushrooms
- 150g chives
- 4 chicken tenderloins
- 10 pre-cooked cocktail shrimp
- 150g boiled glass noodles (dangmyeon)
- 1 Tbsp soy sauce
Chapchae Seasoning- 1 Tbsp sugar
- 1 Tbsp oyster sauce
- 2 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp sugar
- 1 Tbsp oyster sauce
- 2 Tbsp doenjang (fermented soybean paste)
Cooking Instructions
Step 1
Flower buns are typically sold frozen. Do not thaw them; instead, place them in a steamer and steam for about 20 minutes until they are fluffy and fully heated. Steaming them directly in hot steam ensures the best chewy and delicious texture. (Tip: Ensure there’s enough water in your steamer and check periodically.)
Step 2
Prepare the oyster mushrooms by removing the tough ends and separating them into manageable pieces. Heat 1 Tbsp of cooking oil in a pan and sauté the mushrooms until they soften and shrink. Transfer the cooked mushrooms to a wide plate and spread them out to cool. (Tip: Spreading the ingredients out helps prevent them from releasing too much moisture or discoloring.)
Step 3
Add 1/2 Tbsp of cooking oil back to the same pan used for the mushrooms. Cut the chives into approximately 5cm lengths. Add only the chive stems to the pan and stir-fry for about 1 minute. Separate the chive leaves and set them aside for later; do not discard them! Spread the cooked chive stems out on a plate to cool as well. (Tip: Keeping the chive leaves separate helps maintain their fresh texture and vibrant color.)
Step 4
Thinly slice the chicken tenderloins. Peel the pre-cooked cocktail shrimp and slice them thinly (if large). Add another 1/2 Tbsp of cooking oil to the pan. Add 1 Tbsp of minced garlic and sauté until fragrant. Then, add the sliced chicken and shrimp, and cook until thoroughly done. Transfer the cooked chicken and shrimp to a separate dish.
Step 5
Rinse the boiled glass noodles under cold water and drain them well. Heat a little cooking oil in the pan and stir-fry the noodles, adding 1 Tbsp of soy sauce for seasoning. Ensure the noodles don’t stick together as you stir-fry.
Step 6
Now, combine all the cooked ingredients (mushrooms, chive stems, chicken, shrimp, and glass noodles) in a large frying pan. Add 1 Tbsp of sugar, 1 Tbsp of oyster sauce, and 2 Tbsp of doenjang. Before turning on the heat, mix everything thoroughly to ensure the seasoning coats all the ingredients evenly. Finally, add the reserved chive leaves. Turn the heat to high and stir-fry very quickly for about 5 seconds, then immediately turn off the heat. (Tip: The residual heat will gently cook the chive leaves, preserving their fresh taste and color.)
Step 7
Arrange the steamed flower buns around the edge of a serving plate and generously pile the prepared chapchae in the center. (The mussels shown in the photo are an example of using up leftovers; feel free to add other seafood or vegetables according to your preference.)
Step 8
Gently open up a flower bun with your hands, shaping it slightly to create a base. Place a generous portion of the chapchae onto one side of the opened bun.
Step 9
Fold the other half of the flower bun over the chapchae filling to enclose it, creating a delicious wrap.
Step 10
Now it’s time to enjoy! You can eat it by hand, holding the bun, or use chopsticks. (Tip: Some people like to separate the bun, stuff chapchae inside, while others prefer to pile a generous amount of chapchae onto a large bun and eat it in large bites. Feel free to enjoy it in whichever way is most convenient and enjoyable for you!)
