By Kim Yong-ja
This is a must-have especially during the holidays like New Year's Day or 'Chuseok' (Full Moon Festival). Although it looks like a one-dish meal, it is served as a first course for an elaborate meal. Serve at room temperature but not cold. Everything can be prepared in advance, except for the noodles.
(serves 4)
6 oz/170 g BEEF SIRLOIN, sliced thin
VEGETABLE OIL
1 ONION, cut in half and sliced
1 CARROT, cut 2"/5 cm long and sliced thin
6 SHIITAKE MUSHROOMS cleaned with wet paper towel and cut
½ oz/14 g 'MOGI' (black) MUSHROOMS, soaked in water and cleaned
SALT and PEPPER
1 bunch SPINACH, blanched
4 oz/113 g 'DANGMYEON' (sweet potato noodles)
2 tablespoons SOY SAUCE
2 tablespoons WATER
1½ tablespoons SUGAR
2 tablespoons SESAME OIL
1 teaspoon SESAME SEEDS
BLACK PEPPER
1½ tablespoons SOY SAUCE
1½ teaspoons SUGAR
2 teaspoons SESAME OIL
½ teaspoon SESAME SEEDS
1 small GARLIC CLOVE
½ SCALLION (chopped)
1. Combine the meat with bulgogi marinade and stir-fry with a bit of oil. Set aside. Prepare onion, carrot, shiitake and "mogi" mushrooms and stir-fry each of them separately with oil. Season with salt and pepper. Set aside.
2. Blanch the spinach and dip in cold water. Holding the spinach in your palms, squeeze out excess water. Cut the spinach ball once in the middle.
3. Cook the noodles in boiling water until transparent (8 minutes). Drain in a sieve, rinse under cold running water and cut 2-3 times with scissors.
4. In the same frying pan, sautee the noodles with marinade and let cool. Mix the noodles with beef and vegetables.