The noodles used is not the regulat sotanghon. Koreans call it dangmyun or starch noodle. It is darker in color and thicker in size and chewier too.
The procedure is similar to the bimbimbap. Ingredients are cooked separately and dumped in large bowl.
Start by cooking the starch noodles in huge pot of boiling water for 5-7 minutes. Drain the cooked starch noodles (save the hot water to cook the spinach) and add soy sauce and sesame oil, then set aside in a large bowl, big enough to mix all the cooked ingredients (see comment below). Stir fry the julienned carrots for few minutes in vegetable oil. Set aside with the cooked noodles. Meanwhile, cook the spinach in the same water the noodles were cooked. Drain and immerse in cold water immediately. Rinse 3 time and squeeze excess water each time. Add soy sauce and sesame oil to the cooked spinach. Set aside with the noodle and carrots. Stir fry separately the thinly sliced onions, green onions and sliced mushrooms (I forgot to buy the white mushrooms; my dish did not have this) and combine with the noodles. Finally, stir fry the sliced beef, add soy sauce, a bit of sugar, salt and pepper and sesame oil. Add the sliced shitake mushrooms and cook for few more minutes. Combine the cooked beef and shitake mushrooms with the rest of the cooked ingredients.
Combine the cooked ingredients thoroughly using two large spoons or with your hands adding more soy sauce, sugar, sesame oil and salt and pepper to taste. Transfer to a serving plate and sprinkle with toasted sesame seeds. Serve with hot bowl of rice.
Bon Appetit,,,,
bowl I used was not big enough, I used the cover of my wok so I can combine the cooked ingredients thoroughly.
No comments:
Post a Comment