Sweet Korean Glass Noodles (Print Version)
# Ingredients:
→ Beef Choices
01 -
600g ribs with bones (300g without bones)
02 -
Or 300g boneless short rib cuts
03 -
Or 300g ribeye cuts
→ Beef Mix
04 -
2 teaspoons soy sauce
05 -
2 teaspoons regular sugar
06 -
2 teaspoons crushed garlic
07 -
1/2 teaspoon ground black pepper
→ Noodle Sauce
08 -
1/4 cup soy sauce
09 -
2 teaspoons regular sugar
10 -
1/2 teaspoon crushed garlic
11 -
1 1/2 tablespoons sesame oil
12 -
1/2 teaspoon salt
13 -
1/2 teaspoon ground black pepper
→ Noodles & Veggies
14 -
250g dangmyeon (sweet potato threads)
15 -
4 tablespoons cooking oil
16 -
1 onion, cut into wedges
17 -
3 scallions, chopped into 2-inch pieces
18 -
200g shiitake caps, sliced thin
19 -
2 carrots, cut into sticks
20 -
1 red pepper, thinly sliced
21 -
4 1/2 cups baby spinach leaves
22 -
2 tablespoons white seeds
# Instructions:
01 -
Slice beef thinly (5mm thick, 1cm wide, 5cm long). Combine with mix ingredients and let sit for 15-20 minutes.
02 -
Boil sweet potato noodles following box instructions. Drain and give a quick rinse. Put in bowl with sauce mix but don't stir yet.
03 -
Fry onions, white scallion parts, and mushrooms with a pinch of salt until soft. Toss on top of noodles without mixing.
04 -
Fry carrots and red pepper, then add spinach and green scallion bits until they wilt. Add to the noodle bowl.
05 -
Fry the soaked beef until just cooked. Top noodle mix with beef and seeds, then toss everything together.
# Notes:
01 -
You can make this 3 days ahead and store in your fridge
02 -
Tastes better warm instead of piping hot
03 -
Try regular glass noodles or thin rice noodles if needed