Description
A common side dish throughout Korea made of stir-fried vegetables and glass noodles with soy, sesame, and sugar.
Ingredients
Scale
- 1 handful (or bunch) dried dangmyeon (dried glass noodles)
- 1 large bunch fresh spinach, washed well
- 4–5 fresh pyogo (shiitake mushrooms)
- 1/2 white onion
- 1 small carrot, peeled
- 1 clove garlic
- grapeseed oil (or other cooking oil)
- 1 teaspoon sugar
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- sesame seeds
Instructions
- Bring a large pot of water to boiling.
- Meanwhile, slice onion into strips and julienne the carrot. Set aside together. Remove stems from each mushroom and slice the caps. Mince the garlic. Set mushrooms and garlic aside together.
- Once water starts boiling, add the spinach. Let cook for a minute, then transfer spinach with tongs to a bowl of ice water to cool. Save the hot water for the noodles. Bring the hot water back up to boil, then turn off the heat and add the dried noodles. Cover and let them sit, off the heat, for 8 minutes or until noodles are soft to bite. Then drain, add sesame oil, and mix. Snip noodles in half if they are extra long.
- Heat oil in a saute pan, and add onions and carrots. Saute for a minute.
- Add garlic and mushrooms to the pan and saute for two minutes.
- Mix soy sauce with sugar, then add to the vegetables. Add the noodles, too.
- Mix well and let cook until noodles and vegetables are incorporated, and soy sauce has soaked through the noodles.
- Taste, and add more soy sauce or sugar if needed.
- Serve sprinkled with sesame seeds.
- Category: side dish, lunch, dinner
- Cuisine: Korean