110g of beef, sliced into thin strips
3 shiitake mushrooms, stems removed and caps sliced into thin strips
10g of zucchini, sliced into thin strips
110g of spinach, chopped
1/2 cup of grated carrot
1/2 cup of finely chopped onion
30g of Korean glass noodles (dangmyeon)
1 egg
Salt to taste
Poppy seeds for garnish
For marinating the mushrooms
2 tablespoons of soy sauce
1 tablespoon of garlic, minced
4 tablespoons of chopped green onions
2 tablespoons of grated ginger
2 tablespoons of toasted sesame seeds
For marinating the spinach
2 tablespoons of chopped green onions
1 tablespoon of garlic, minced
2 tablespoons of grated ginger
2 tablespoons of toasted sesame seeds
Salt to taste
For cooking the noodles
1 tablespoon of soy sauce
1 tablespoon of sesame oil
1 tablespoon of grated ginger
Salt to taste
110g of beef, sliced into thin strips
3 shiitake mushrooms, stems removed and caps sliced into thin strips
10g of zucchini, sliced into thin strips
110g of spinach, chopped
1/2 cup of grated carrot
1/2 cup of finely chopped onion
30g of Korean glass noodles (dangmyeon)
1 egg
Salt to taste
Poppy seeds for garnish
For marinating the mushrooms
2 tablespoons of soy sauce
1 tablespoon of garlic, minced
4 tablespoons of chopped green onions
2 tablespoons of grated ginger
2 tablespoons of toasted sesame seeds
For marinating the spinach
2 tablespoons of chopped green onions
1 tablespoon of garlic, minced
2 tablespoons of grated ginger
2 tablespoons of toasted sesame seeds
Salt to taste
For cooking the noodles
1 tablespoon of soy sauce
1 tablespoon of sesame oil
1 tablespoon of grated ginger
Salt to taste
Cut the beef into thin strips and set aside
Soak the mushrooms in hot water for 10 minutes
Then, drain and slice them into thin strips
Marinate with soy sauce, garlic, green onions, and toasted sesame seeds
Set aside
Pickle the zucchini by slicing it into thin strips and marinating with soy sauce, garlic, green onions, and toasted sesame seeds
Set aside
Boil water in a large pot and cook the Korean glass noodles until al dente
Drain and rinse under cold running water
Cut the noodles into three equal pieces and mix with soy sauce, sesame oil, and grated ginger
Batter an egg and fry it like an omelette
Slice it into thin strips and set aside
Heat a large skillet or wok over high heat
Add a little bit of vegetable oil to coat the bottom
Quickly stir-fry each ingredient separately - beef, mushrooms, zucchini, and noodles
Set them aside once cooked
Add all the ingredients except for the noodles to the skillet and stir-fry until combined
Then, add the noodles and stir-fry until well mixed
Transfer the noodle mixture to serving plates and garnish with poppy seeds
Serve immediately.
