Noodle Bowl with Beef and Vegetables

Name: Noodle Bowl with Beef and Vegetables
Cuisine: Korea
Ingredients: 3 dried black Chinese mushrooms, soaked until soft, rinsed well and squeezed dry, stems trimmed, caps sliced; 5 oz (150 g) beef, sliced into thin strips; 1 zucchini or Japanese cucumber, halved and thinly sliced diagonally; 1 zucchini or Japanese cucumber, halved and thinly sliced diagonally; Pinch of salt; Oil, for frying; 10 oz (300 g) dried ramen or wheat noodles (somyeon); 10 oz (300 g) dried ramen or wheat noodles (somyeon); 1 red chili pepper, deseeded, sliced into thin strips, to garnish; 2 teaspoons minced green onion; 1 teaspoon crushed garlic paste; Freshly round black pepper, to taste; 2 eggs, white and yolk separated; 2 tablespoons Korean hot bean paste (gochujang); 3 tablespoons soy sauce; 2 tablespoons sugar; 1 tablespoon sesame oil; 1½ teaspoons sesame paste

Bibimmyeon

Preparation info

Serves
4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

3 dried black Chinese mushrooms, soaked until soft, rinsed well and squeezed dry, stems trimmed, caps sliced
5 oz (150 g)

Korea
Pasta

Method

Combine the Marinade ingredients in a large bowl and mix well. Add the mushroom and beef strips, and mix until well coated. Allow to marinate for 30 minutes.
Sprinkle the zucchini or cucumber with the salt and set aside for 10 minutes. Squeeze out any excess water from the zucchini or cucumber. Set aside.
Heat 1 tablespoon of oil in a nonstick skillet