12 Oz. Dang Myun ( Sweet Potato starch noodle)
5 oz. thinly sliced beef marinated in :
1/2 Tbsp Korean soy sauce,
1/2 Tbsp sugar,
2 cloves chopped garlic
1 tsp sesame oil
5 dried shitake mushroom
1 small carrots, julienned
1 onion, sliced thinly
2 bunches of spinach
1 egg, beaten
2 scallion, sliced diagonally into 4 inches length
salt to taste
Korean soy sauce
1. Soak dried shitake mushroom in warm water for about 20 minutes or until soft. Drain and squeeze excess water out as much as you can, then slice thinly
2. in a small container, mix beef, shitake mushroom, and the ingredients for beef marinade. Mix well and marinate for about 30 minutes.
3. Bring a pan of water to a boil. Add Dang Myun ( noodle) and boil for about 3-4 minutes or until soft. Taste and make sure that it is ready before draining water into a strainer. Rinse with cold , running water and drain well. Add 1 Tbsp of Korean Soy Sauce and Sesame oil to the noodle and mix well. set aside.
4. Boil some more water. Add spinach and boil for about 1 minute. Drain , rinse with cold water and squeeze excess water gently. Add about 1/2 tbsp Korean soy sauce and 1/2 Tbsp sesame oil to the spinach and mix well. set aside.
5. Beat egg, add a pinch of salt and fry. Spread thinly until done. remove from heat, cool then slice thinly into strips. Set aside.
6. Heat a little bit of oil in a pan and stir- fry beef and shitake mushroom mixture. Saute until beef is done.
7. Add onions and saute until onions becomes transparent.
8. Add julienned carrots and scallions. saute for about 1 minute.
9. Add spinach and saute for about 1 minute then add noodles, fried egg and Mix well.
10. Add 1 tbsp toasted sesame seeds,2 Tbsp sesame oil, 2 Tbsp sugar,about 2 Tbsp korean soy sauce,salt and pepper ( adjust these seasonings according to your taste). Mix well and remove from heat .
11. Can either be served cold or warm.