I visited my local Korean grocery store to buy the dried potato noodles as well as a container of Kimchi to enjoy with the meal.
This recipe is from Quick and Easy Korean Cooking by Cecilia Hae-Jin Lee.
Here is the recipe.
- 250 grams sweet potato noodles
- 1/2 bunch spinach rinsed and trimmed.
- 2 cloves garlic minced
- 1 tablespoon plus 1.5 teaspoons Asian sesame oil
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 300 grams beef rib-eye (or similar) cut into thin strips
- 1/4 cup plus 1 teaspoon soy sauce
- 1/2 medium onion, sliced
- 4 shiitake mushrooms (fresh), sliced
- 1 carrot cut into thin strips
- 3 green onions cut into 1 inch pieces
- 1/4 cup sugar
- Toasted sesame seeds for garnish.
Cook the potato noodles in a large pot of boiling water for 5 minutes. Immediately drain and rinse thoroughly under cold water. Don’t overcook the noodles or they will lose their chewy texture. Cut the noodles into 6 inch lengths to make them easier to eat.
Blanch the spinach in boiling water for about 30 seconds. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, then cut the ball in half.
Combine the spinach, half the garlic, 1/2 teaspoon sesame oil, 1/4 teaspoon salt in a small bowl. Set aside to let the flavours soak in.
Heat the oil in a work over medium-high heat. Add the beef and garlic, 1 teaspoon soy sauce and 1 teaspoon sesame oil then stir fry until the beef is cooked – around 4 minutes.
Add the onion, mushrooms, carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry anothe minute. Remove from the heat.
In a large bowl (I actually mixed it in the wok), thoroughly combine the noodles, beef mixture, spinach and remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.
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