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Prep time: 40 minutes

Cook time: 20 minutes

Total: 1 hour

Servings: 4


*For noodles:

-6oz korean potato starch noodles

-1 small carrot

-1 small sweet onion

-2 scallions

-4-5 dried shiitake mushrooms, soaked

-6oz fresh spinach

-vegetable oil for stir frying

-salt and pepper

-1 tbsp sesame seeds, for garnish

-2 eggs, lightly beaten, for garnish jidan

*For sauce:

-3 tbsp soy sauce

-2 1/2 tbsp sugar or brown sugar

-2 tbsp sesame oil

-2 tsp minced garlic

-2 tsp roasted sesame seeds

*For beef marinade:

-4oz lean beef (sirloin or rib eye), cut into thin strips

-2 tsp soy sauce

-2 tsp sugar

-1 tsp sesame oil

-1 tsp mirin (rice wine vinegar)

-1/2 tsp garlic powder


*Note: Before you start prepping, you may want to soak the noodles in warm water for 15-20 minutes so that they become pliable.

  1. Cut the beef into strips, against the grain. Make the beef marinade in a large bowl, add the beef and let marinade for several minutes.

  2. In a small bowl, combine the ingredients for the sauce mixture and set aside. Make sure you mix the hot water with sugar so it can dissolve.

  3. Peel the carrots and cut them into matchsticks. Slice the onions, mushrooms and peppers, making sure all the vegetables are uniform in size. Set aside.

  4. Blanch the spinach for 2 minutes. Once it's done, run it under cold water to stop the cooking process and squeeze out all the water. The texture should be dry and not soggy. Season with salt and pepper and set aside.

  5. Toast sesame seeds in a frying pan on low heat until toasty brown.

  6. After the noodles have soaked for 20 minutes, when the noodles are soft, cut them roughly 4 inches long and sprinkle with some sesame oil to prevent sticking. Set aside.

  7. Heat 1 tsp of oil in a large frying pan over medium heat. Add beaten eggs to the pan and swirl the pan to cover the surface of the pan. Cook for about 2 minutes then flip over and cook for another 2 minutes. Transfer the omelet to a plate and let cool. When the omelet is cooled, roll up and cut into ribbons. Set aside.

  8. Add a little more oil and wait for the temperature to raise again. Add the beef strips and saute them until cooked thoroughly for about 5 minutes. Set aside.

  9. Add the noodles and half of the soy sauce mixture and cook for about 4 minutes. Keep stirring the noodles until they become transparent and glossy. Transfer to a bowl.

  10. Add the vegetables, beef, egg jidan, and remaining sauce to the bowl and mix thoroughly (by hand usually works best). Garnish with sesame seeds and scallions and serve. Enjoy!

*vegan option: omit beef and eggs

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