This noodle dish is commonly served at Korean parties, and can be eaten hot or cold.
- 250 g beef eye fillet, thinly sliced
- 80 ml (⅓ cup) soy sauce
- 2 tbsp sesame oil
- 2 garlic cloves, thinly sliced
- 1 tbsp caster sugar
- 5 dried shiitake mushrooms
- 2 tbsp vegetable oil
- 300 g fresh, mixed Asian mushrooms (such as oyster, enoki and black fungus)
- 2 onions, sliced into thin wedges
- 1 carrot, shredded
- 3 cups baby spinach leaves
- 250 g sweet potato vermicelli (see Note) or mung bean vermicelli, cooked, drained, refreshed
- 1 tbsp toasted sesame seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 30 minutes
Place beef in a bowl with soy sauce, 2 tsp sesame oil, garlic and caster sugar. Cover and marinate at room temperature for 30 minutes. Meanwhile, soak shiitake mushrooms in boiling water for 30 minutes, then drain and slice.
Heat 1 tbsp vegetable oil in wok, heavy-based frying pan or skillet with high sides over high heat. Add 1 tsp sesame oil, mixed mushrooms and sliced shiitake, and cook, tossing pan, for 3 minutes or until lightly coloured. Season with salt and pepper and transfer to a bowl.
Drain beef, reserving marinade. Return wok or pan to high heat, then add 1 tsp sesame oil and remaining 1 tbsp vegetable oil. Add onions and cook, tossing pan, for 3 minutes or until coloured. Add carrot, tossing until slightly softened, then add beef and cook for 2 minutes or until beef is coloured. Add spinach, noodles, mixed mushroom and shiitake mixture, remaining 1 tbsp sesame oil and reserved marinade, and cook for 2 minutes or until noodles are warmed through and spinach has wilted. Serve scattered with sesame seeds.
• Sweet potato vermicelli or dangmyeon is available from Asian food shops.
Photography by Chris Chen
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