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.
Makes
4 Servings
Ingredients
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
Onion 1
Carrot 1
Dried Kikurage (Black Fungus Mushrooms) 8 to 10 *OR Shiitake
Spinach 1/2 bunch
Oil
Salt
Sauce Ingredients
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
Method
- 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.
Leave a Reply