Beef with glass noodles

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

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

Ingredients

Method

Photos