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Vegetable and meat stir-fry with sweet potato noodles
As with many of the Korean recipes, this follows the hot, sweet, salty and sour levels of taste that is the hallmark of most Korean dishes.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: SERVES 4
● 2 bunches starch noodles (“dangmyun”)
● ⅓ pound of beef
● 1 bunch of spinach
● 1 medium size carrot
● 1 medium size onion
● Mushrooms (5 dried shiitakè and 1 package of white mushrooms)
● 3 cloves of garlic, minced
● 2 tablespoon(s) olive oil for stir frying
● 7-8 green onions
● 1 tablespoon(s) soy sauce
● 2 tablespoon(s) Toasted sesame oil
● 3 tablespoon(s) sugar
● 1 teaspoon(s) fresh ground pepper
● Toasted sesame seeds, garnish
1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are
soft, drain them and put in a large bowl.
2. Cut the noodles several times by using scissors and add 1 tablespoon(s) of soy sauce and 1
tablespoon(s) of sesame oil. Mix it up and set aside**SEE COOK'S NOTES-1**
3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and
rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze
it gently to get the water out, then cut it into ½ inch pieces.
4. Add ½ tablespoon(s) soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl
***SEE COOK'S NOTES-2**
5. On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30
seconds. Put it into the large bowl (don’t burn it!).
6. Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks
translucent. Put it into the large bowl with your carrots.
7. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and
then put it in the large bowl.
8. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it
into the large bowl.
9. Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake
mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce
and ½ tablespoon(s)
10. Add 2 tablespoon(s) of soy sauce, 3 tablespoon(s) of sugar, 2 tablespoon(s) of sesame oil, and 1
teaspoon(s) of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tablespoon(s)
of toasted sesame seeds on the top.
11. Serve with rice and Kimchi, or as a side dish.
1. Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
2. When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so
you can cook your spinach quickly.
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