I love Korean food. Since a Korean grocery store opened in a nearby suburb, I have been trying Korean ingredients for my cooking. And now I am in love with Korean noodles made from sweet potato starch. The unique rubbery texture of the sweet potato noodles is similar to Shirataki OR Itokonnyaku. Try this yummy noodle dish.
Sweet Potato Noodles 200 to 300g *can be replaced by Japanese Harusame or Sharataki/Itokonnyaku
Beef Steaks 300g *sliced into thin strips
Marinade for Beef
• Soy Sauce 1 tablespoon
• Mirin 1 tablespoon
• Garlic 1 clove *grated
• Spring Onion 1 *finely chopped
• Sesame Oil 1 teaspoon
Dried Kikurage (Black Fungus Mushrooms) 8 to 10 *OR Shiitake
Spinach 1/2 bunch
Garlic 1 clove *grated
Spring Onion 1 *finely chopped
Soy Sauce 4 to 5 tablespoons
Sugar 2 tablespoons
Sesame Oil 1 tablespoon
Chill Flakes or Toban Djan 1 teaspoon *optional
Roasted Sesame Seeds 1 tablespoon
- Soak dried Kikurage (Black Fungus) in water and drain when soft. Squeeze to remove water and slice into thin strips. Slice Onion and Carrot into thin strips as well.
- Add Soy Sauce, Mirin, Garlic, Spring Onion and Sesame Oil to the Beef strips and marinate for 10 minutes. Make the sauce by mixing all ingredients in a small bowl.
- Wash Spinach well and boil in boiling water until tender. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water.
- Cook Sweet Potato Noodles in rapidly boiling water until tender, usually takes 6 to 8 minutes, and dip in cold water. Drain and cut short if long.
- Heat small amount of Oil in a large frying pan over medium to high heat and cook Beef. When cooked, move to a large bowl and set aside.
- Cook vegetables. When tender, move to the large bowl and set aside.
- Place the sauce in the frying pan, add noodles and cook until the sauce thickens, then add Spinach, Beef and vegetables and combine well.
- Add extra Salt or Soy Sauce to taste if required.
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