Summary Not available

  • Sirloin steak
  • 150 g sirloin steak (trimmed of fat and sliced into thin strips)
  • Steak marinade
  • 1 tbsp soy sauce
  • 1 tsp mirin
  • 1/2 tsp garlic (crushed)
  • 1 tsp sesame oil
  • black pepper
  • potato noodles
  • 70 g shiitake mushrooms (soaked in water for 3 hours))
  • 4 white mushrooms (sliced)
  • 250 g potato noodles ((dangmyeon))
  • noodle marinade
  • 4 tbsp soy sauce
  • 1 tbsp runny honey
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • black pepper
  • Spinach
  • 115 g baby spinach (rinsed and drained)
  • Spinach marinade
  • 1/2 tsp garlic (crushed)
  • 1 tsp sesame oil
  • Vegetables
  • 3 spring onions (trimmed and sliced lengthways into strips)
  • 1 red pepper (julienned)
  • 1 carrot (peeled and julienned)
  • vegetable oil (2-3 tbsp)
  • Garnish
  • 1 large egg (separated into white and yolk)
  • salt
  • 1 tbsp sesame seeds
  1. To begin, place the strips of sirloin in a bowl with the soy sauce, mirin, crushed garlic, sesame oil and a grinding of fresh pepper

  2. Stir and set aside to marinate while you prepare the rest of the ingredients Place all of the mushroom and noodle marinade ingredients in a small bowl and stir to combine

  3. Put 2 tablespoons of the mixture in a separate bowl, add the shiitake and white mushroom slices, stir to combine and leave to one side Bring a large saucepan of water to the boil and add the spinach

  4. Blanch for 30 seconds, then remove the spinach with a slotted spoon and place in a bowl of iced water to cool it down as quickly as possible

  5. Keep the saucepan of water simmering while you prepare the spinach Squeeze the spinach with your hands to remove as much water as possible and place the spinach in a bowl with the crushed garlic and sesame oil

  6. Stir to combine and leave to one side Bring the water that the spinach was cooked in back to the boil and add the noodles

  7. Cook for 1 minute, stir the noodles then cover and simmer for a further 7 minutes

  8. They should be soft and chewy

  9. Drain the noodles in a sieve and rinse under the cold tap to stop them cooking further Place the drained noodles in a large bowl and cut into them randomly with a pair of kitchen scissors a few times to shorten them

  10. Add the rest of the mushroom and noodle marinade to the noodles, stir to combine and leave to one side Next, prepare the egg garnish

  11. Place a small frying pan over a low heat, add a teaspoon of vegetable oil and swirl it around the pan Add a pinch of salt to the egg white, lightly whisk with a fork to combine and add to the pan, swirling to create a thin layer

  12. Cook gently for one minute, flip over and cook for a further minute

  13. Transfer to a plate, while you cook the egg yolk Repeat the same process with the egg yolk and transfer to a plate

  14. Once cool, cut both the cooked egg white and egg yolk into thin strips

  15. Set aside Place a wok or large frying pan over a medium-high heat and add a couple of teaspoons of vegetable oil Add the spring onions and stir-fry until they are translucent

  16. Transfer to the bowl of noodles Add another couple of teaspoons of oil to the frying pan, along with the carrots, and stir-fry for a minute

  17. Add the red pepper and stir-fry for another minute before transferring to the noodle bowl Add another couple of teaspoons of oil and stir-fry the mushrooms for a couple of minutes

  18. Transfer to the noodle bowl Finally add another 2 teaspoons of oil to the pan and stir-fry the beef for a couple of minutes before adding to the noodle bowl Stir all of the ingredients in the noodle bowl together and serve topped with the egg strips and a sprinkle of sesame seeds

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