A savory and sweet Korean dish featuring stir-fried glass noodles, beef, and a colorful array of vegetables tossed in a flavorful soy-sesame sauce. Optional egg garnish adds a touch of elegance.
1. Mix together ingredients for the sauce. 2. Marinate mushrooms and beef in 2 Tbsp of the sauce and set aside in the fridge. 3. Bring a large pot of salted water to a boil and get a bowl of ice water ready; blanch spinach for 1 min then remove with a slotted spoon and place in the ice water until it’s cooled down; squeeze out the excess moisture and mix in 2 tsp of the sauce; set aside. 4. In the same pot of boiling water, boil noodles until soft but chewy (6-8 mins), drain and rinse under cool water to stop the cooking process and mix with 1 Tbsp Sesame Oil to prevent noodles from sticking; cut the noodles with scissors in a few places and set aside. 5. If you would like to make the egg garnish, beat the egg yolk w a sprinkle of salt and cook in an oiled skillet over medium heat for ~1 min per side until cooked through; let cool, roll, and cut into little strips; set aside. 6. In the same skillet, cook the carrots with a sprinkle of salt for 1-2 mins until slightly softened but still crisp then remove from the pan and place in a large bowl; repeat with the onion, red bell pepper, and scallions (cook veggies one by one and add to the the bowl with the carrot). 7. Sauté the mushrooms and beef until cooked through and add it to the bowl with the veggies. 8. Stir fry the noodles with the rest of the sauce for 3-4 mins and then add them to the bowl with the veggies and mix; serve with egg garnish (optional) and a drizzle of sesame oil on top and enjoy!
