Recipe video above. Sort of a stir fry, sort of a noodle salad, this big, colourful Korean noodle dish is tossed together in a bowl rather than on the stove and served barely warm. Made with chewy, slippery sweet potato noodles (dangmyeon) which are available in large grocery stores, though can be substitute with glass noodles (bean thread noodles) or vermicelli noodles in a pinch.Makes a big batch - leftovers make for a terrific lunch!
Category: not set
Cuisine: not set
600 g/1.2lb bone-in beef short ribs *RECOMMENDED* (300
300 g/10 oz boneless beef short ribs *RECOMMENDED*
300 g/10oz scotch fillet / boneless rib eye or other s recommend tenderising (Note 1)
2 tsp soy sauce all-purpose or light soy (Note 2)
2 tsp white sugar
2 tsp finely minced garlic
1/2 tsp black pepper
1/4 cup soy sauce all-purpose or light soy (Note 2)
2 tsp white sugar
1/2 tsp finely minced garlic
1 1/2 tbsp sesame oil
1/2 tsp cooking/kosher salt
1/2 tsp black pepper
250 g/ 8oz sweet potato noodles (dangmyeon) dried (Note 3)
4 tbsp vegetable oil (or other plain oil)
1 tsp cooking/kosher salt divided
1 onion peeled halved sliced into 6mm/1/4″ wedges
3 green onion stems cut into 5cm / 2″ lengths, white and green parts separated
200 g/7oz fresh shiitake mushrooms stem removed, cut into 5mm/1/5″ slices (Note 4)
2 carrots peeled cut into 3mm / 1/8" batons
1 red capsicum/bell pepper cut into 0.5cm / 1/5″ slices
4 1/2 cups (tightly packed) baby spinach
2 tbsp white sesame seeds
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