Name: Beef with glass noodles
Yield: Serves 4
Cuisine: Korean
Ingredients: 15 ml/1 tbsp sugar; 10 ml/2 tsp mirin or rice wine; 25 ml/1½ tbsp vegetable oil; 1 carrot; 5 dried shiitake mushrooms, soaked in warm water for about 30 minutes until softened; 250 g/9 oz dangmyun or glass noodles; 1 spring onion (scallion), roughly sliced; 15 ml/1 tbsp sesame oil; 30 ml/2 tbsp soy sauce; 15 ml/1 tbsp sesame oil, plus extra for drizzling; 2 eggs, beaten; 2 garlic cloves, crushed; 90 g/3½ oz spinach; salt; 5 ml/1 tsp sugar; 1 garlic clove, crushed; sesame seeds, to garnish; 275 g/10 oz beef

Preparation info

Serves
4

Difficulty
Medium

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

One of Korea’s most popular noodle dishes, chapchae is traditionally served at celebrations. Quick and easy to cook, the delicate texture of the glass noodles combines perfectly with the crunchy vegetables and rich, sesame-infused strips of beef.

Ingredients

250 g/9 oz dangmyun or glass noodles
5 dried shiitake mushrooms

Asia
Korea
Street Food
Noodles

Method

Soak the dangmyun noodles in warm water for 30 minutes. When the soaked shiitake mushrooms have reconstituted and become soft, drain and slice them, discarding the stems.
Combine all the marinade ingredients in a large bowl. Slice the beef into thin strips and add it, with the mushrooms, to the bowl of marinade. Coat well and leave to marinate for 20 min