Beef with Dangmyun Noodles

Delicious. This recipe is from The Food and Cooking of Korea.






Beef with Dangmyun Noodles

9 ounces dangmyun or glass noodles
5 dried shiitake mushrooms; soaked in warm water for 30 minutes
10 ounces beef
1 carrot
3 1/2 ounces spinach
1 tablespoon sesame oil, plus extra for drizzling
2 eggs, beaten
1 1/2 tablespoon vegetable oil
1 spring onion, roughly sliced
sesame seeds, to garnish
For the marinade:
2 garlic cloves, crushed
1 tablespoon sesame oil
2 tablespoons soy sauce
1 teaspoon sugar
2 teaspoons mirin or rice wine
For the seasoning:
2 tablespoons soy sauce
1 tablespoon sugar
1 garlic clove, crushed

Soak the dangmyun noodles in warm water for 30 minutes

When the soaked shiitake mushrooms have become soft; drain and slice them, discarding the stems.

Combine the marinade ingredients. Slice the beef into thin strips and add with the mushrooms to the marinade. Coat and marinate for 20 minutes.

Cut the carrot into thin strips. Blanch the spinach for 1 minute. Rinse. Squeeze out any liquid and season with salt and 1 tablespoon sesame oil.

Add a pinch of salt to the beaten eggs. Coat a frying pan with 2 teaspoons vegetable oil and heat over medium heat. Add the beaten egg and make a thin omelette. Remove from the pan and cut into thin strips. Set aside.

Coat a large frying pan or wok with the remaining vegetable oil and heat over medium heat. Add the marinated beef and mushrooms, then stir-fry until the meat is golden brown. Remove the beef and mushrooms. Set aside.

Use the same pan (preserving any cooking juices from the meat) to stir-fry the carrot, spinach and spring onion. Add the seasoning ingredients to the vegetables in the pan and coat well. Reduce the heat under the pan. Stir in the beef and mushrooms, mixing all ingredients well.

Drizzle with a little sesame oil and transfer to a shallow serving dish. Garnish the mixture with the strips of omelette and a sprinkling of seeds before serving.

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