INGREDIENTS:
- 400 g sweet potato vermicelli noodles (dangmyeon)
- ¼ kg beef sirloin, thinly sliced
- 340 g spinach
- 1 pc egg, beaten
- ¼ cup soy sauce
- 2 tbsp sesame oil
- 1 pc carrot, peeled and sliced into strips
- 1 pc white onion, sliced
- ½ red bell pepper, slice into strips
- 6 pcs dried shiitake mushrooms
- 4 cloves of garlic, minced
- Sugar, to taste
- Ground black pepper, to taste
- Salt, to taste
- Cooking oil
- Roasted sesame seeds (optional)
- 1 tsp red hot chili pepper (optional)
HOW TO COOK:
- Prepare the dried shiitake mushrooms by soaking them in ¼ cup hot water until soft.
- Strain the liquid (reserve for later use) then slice the mushrooms into strips.
- Cook the noodles according to package instruction then drain.
- Toss the noodles with sesame oil so it won’t stick together. Set aside.
- In a pan or wok, heat a teaspoon of cooking oil and fry the beaten egg until set.
- Fold into half then slice into thin strips. Set aside.
- Coat the beef slices with salt and freshly ground black pepper.
- Blanch the spinach, and then rinse it with cold water, drain and set aside.
- In a medium size wok, heat some cooking oil in high heat then stir fry the beef strips for about 3 minutes. Set aside.
- In the same wok, saute the garlic until aromatic, then add the mushrooms.
- Continue to stir for half a minute.
- Add- in the carrots and onions,
- Stir fry for a minute or until the onions are tender.
- Add- in the cooked noodles, spinach, bell pepper, beef slices, soy sauce, salt, sugar, ground black pepper, and chili peppers.
- Stir until the ingredients are evenly mixed then turn off the heat.
- Garnish with the strips of egg and roasted sesame seeds. Enjoy!
IMAGE: justonecookbook.com
Also try: Korean Galbi/ Kalbi
