Prep 40 mins
Cook 30 mins
My slightly sweet version of the vermicelli noodle loaded with veggies and meat (optional). Delicious as a main course with rice and kimchi or as a banchan (side dish) to complement nearly any Korean meal. I adapted it from Maangchi to suit my taste. *Please see directions for notes on ingredients*
- 2 bean thread vermicelli
- 1 carrot, Medium-size, julienned
- 1 1⁄2 large onions, thinly sliced
- 10 stalks green onions, cut into 2-inch strips
- 2 cups mushrooms, sliced
- 9 ounces spinach, washed
- 4 tablespoons graunlated sugar
- 1 tablespoon corn syrup (Substitute with 1 extra T sugar in a pinch)
- 2 teaspoons black pepper
- 1 tablespoon minced garlic
- 5 tablespoons soy sauce
- 5 tablespoons sesame oil
- 5 tablespoons olive oil, for stir-frying
- sesame seeds (to garnish)
- Note: Noodles should be (2) 3" bundles of Dangmyun, Korean potato starch noodle. This is the only noodle that should be used for the dish, they are translucent gray color and are hard.
- 1. Boil a large pot of water and drop the dangmyun in for 3-4 minutes (Test before removing; noodle should be soft but still chewy).
- 2. Strain noodles, reserving hot water to be put back in pot. Rinse noodles with cold water and put in large bowl #1. Cut noodles with scissors so they are more manageable. Add mixture of 1T sesame oil, 1T soy sauce and 1T corn syrup. Mix well. (I always just use my hands. Messy, but the noodles are slippery and it coats them the best).
- 3. Return water in pot to a boil. Drop in entire bag of spinach, boil for one minute only. Remove, strain and squeeze out all water with hands. Place spinach in large bowl #2 along with 1/2T sesame oil and 1/2T soy sauce.
- 4. Meanwhile in a pan, heat olive oil (not sesame oil!) and stirfry veggies one at a time in the following order: carrot, onion, mushroom, then green onion. Be sure to cook just to crisp tender and don't let them burn. After each is done, put them in bowl #2 with the spinach. Stir after each addition.
- 5. If you choose to add meat (traditionally beef), you should slice it very thinly and stir fry it with a little soy sauce, sugar, and garlic to taste. Add it to bowl #2.
- 6. Pour noodles into bowl #2 with the veggies and mix.
- 7. Make a mixture of 4T soy sauce, 4T sugar, 2T sesame oil, and 2t pepper. Stir well, and pour immediately over the noodles. Mix well with your hand or tongs until all the noodles take on a uniform color.
- 8. Make sure to taste along the way, and make adjustments accordingly. Hope you enjoy~!
Loved all the ingredients. I would use half the sauce next time or even leave it out all together. I tried the noodle veggie combo before adding the sauce and liked the less sauce lighter version. Thanks for posting the delicious recipe.
Thanks for making Emily "Chef Of The Day." This is so easy to make, and even easier to eat. I followed as directed but halved the recipe, which was very easy to do. Thanks for sharing such a tasty noodle dish with us--it will be made often.
I have made this recipe twice in 2 weeks and will continue to make it!! The flavor is fabulous! I made it as the recipe states. We love noodle dishes with lots of flavor and this is a keeper!! Thank-you for sharing!!