Ingredients

• 200 g Sweet potato glass noodles (dangmyeon)
• 250 g Beef (sirloin or rump steak)
• 200 g Fresh spinach
• 1 medium Carrot
• 1/2 medium Yellow onion
• 4-5 units Fresh shiitake mushrooms (or rehydrated dried)
• 1/2 medium Red bell pepper
• 3 minced Garlic cloves
• 4 tbsp Soy sauce
• 3 tbsp Toasted sesame oil
• 2 tbsp Sugar
• 1 tbsp Toasted sesame seeds
• 2 tbsp Vegetable oil
• to taste Black pepper

Instructions

1. 1

   Thinly slice the beef and marinate it with 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp sugar, 1 minced garlic clove, and a pinch of pepper. Let it rest for 15 minutes.

2. 2

   Soak the noodles in warm water for 30 minutes, or cook according to package instructions until tender but still chewy. Drain, rinse with cold water, and cut if too long. Toss with 1 tbsp sesame oil.

3. 3

   Blanch the spinach briefly in salted boiling water, drain, and squeeze out excess water. Season with a pinch of minced garlic and 1 tsp sesame oil.

4. 4

   Julienne the carrot, onion, mushrooms, and bell pepper thinly. In a large pan or wok, heat 1 tbsp vegetable oil and sauté each vegetable separately until tender-crisp. Set aside.

5. 5

   In the same pan, stir-fry the marinated beef until fully cooked. Set aside.

6. 6

   In the empty pan, combine the remaining soy sauce (2 tbsp), remaining sugar (1 tbsp), remaining sesame oil (1 tbsp), and remaining minced garlic (1 clove). Heat slightly.

7. 7

   Add the noodles, beef, and all sautéed vegetables to the sauce in the pan. Mix well to coat evenly.

8. 8

   Serve hot or warm, garnished with toasted sesame seeds.