4 ouncesmung bean noodles or dangmyeon (sweet potato starch noodles)
2 tablespoonstoasted sesame oil
2 tablespoonsvegetable oil
1medium onion, plum sized (peeled, root end removed, sliced thinly with the grain)
1medium carrot (peeled, stem removed, cut into thin matchsticks)
2large dried shiitake mushrooms (soaked in warm water for 2 to 3 hours, cut into thin strips)
2 clovesgarlic (minced)
1⁄2red bell pepper (seeded, destemmed, white pith removed, cut into thin strips)
3green onion stalks (cut crosswise into 2-inch-long pieces)
1⁄4 poundspinach (washed and drained, blanched, drained and rough chopped)
1⁄4 poundcooked sliced Bulgogi (beef teriyaki or deboned Kalbi)
1large egg (beaten, fried, sliced into strips)
- Bring a large pot of water to a boil. Put the noodles into the boiling water, cover and cook for 1 minute. Stir noodles with a wooden spoon, so they don’t stick together. Cover and keep cooking for approximately 5 minutes until the noodles are soft and chewy.
- Strain and cut them a few times with kitchen scissors. Put the noodles into a large bowl. Add toasted sesame oil, shoyu, and sugar. Mix well by hand or a wooden spoon. Taste and adjust seasoning as needed.
- Heat up a skillet over medium-high heat and add 2 teaspoons vegetable oil, then onion, and cook for 1 minute. Add in the carrots and mushrooms and cook for an additional minute. Add in the garlic, bell pepper and the green onion, and a pinch of salt. Stir-fry for about 2 minutes until the onion looks translucent. Transfer to the noodle bowl.
- Add the spinach, egg, sliced bulgogi and sesame seeds. Mix it and taste. Adjust seasoning with sugar, shoyu, sesame oil, salt and pepper. Transfer it to a large plate and serve.