- 4 ounces mung bean noodles or dangmyeon(sweet potato starch noodles)
- 1 tablespoon sugar
- 2 tablespoons shoyu
- 2 tablespoons toasted sesame oil
- 2 tablespoons vegetable oil
- 1 medium onion, plum sized(peeled, root end removed, sliced thinly with the grain)
- 1 medium carrot(peeled, stem removed, cut into thin matchsticks)
- 2 large dried shiitake mushrooms(soaked in warm water for 2 to 3 hours, cut into thin strips)
- 2 cloves garlic(minced)
- 0.5 red bell pepper(seeded, destemmed, white pith removed, cut into thin strips)
- 3 green onion stalks(cut crosswise into 2-inch-long pieces)
- 0.25 pound spinach(washed and drained, blanched, drained and rough chopped)
- 0.25 pound cooked sliced Bulgogi(beef teriyaki or deboned Kalbi)
- 1 large egg(beaten, fried, sliced into strips)
- kosher salt
- ground black pepper
- 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.