Monday, 21 October 2013


4 Dried chinese mushrooms (soaked for 30 mins)
125g Pork (soft lean meat), cut into thin strips about 4cm long
Oil for frying
125g Spinach
125g Carrots, peeled, cut into thin strips about 4cm long
1 Egg, separated
1 Small yellow onion
Some scallion (spring onion)
120g Korean Vermicelli 
Toasted ground sesame seeds
Beef & Mushroom Marinade:
2 tbsp light soy sauce
1 tbsp sugar
4 tsp finely chopped scallions
2 tsp crushed garlic
2 tsp sesame oil

For Spinach Marinade:
2 tsp finely chopped scallions 
1 tsp crushed garlic
2 tsp sesame oil
2 tsp toasted ground sesame seeds
ground black pepper to taste

For Noodle Seasoning:
1 tbsp Korean Soy suace
1 tbsp sugar
1 tbsp sesame oil

1. Remove mushroom stems and cut into thin slices.
2. Combine beef and mushroom ingredients in a bowl and marinate for 20 minutes. Heat 1 tbsp oil in a frying pan. Add beef and mushroom and stir-fry until cooked. Remove from pan and set aside.
3. Wash spinach, cut into few parts. Put into boiling salted water. Quickly remove from water and drain. squeeze out excess water.
4. In a bowl, combine spinach marinade ingredients, add spinach and set aside.
5. Clean frying pan. Heat frying pan and stir-fry carrot. In another frying pan, fry egg white and yolk separately. Remove from pan and cut into thin slices. Add salt and pepper to taste.
6. Peel onion, cut into half vertically, then thinly slice. Heat 1 tbsp oil in a frying pan and fry onion slices.
7. A saucepan of water to boil, add noodles and cook until soft, about 5 minutes. Remove from water and rinse in cold water. Drain noodles and cut into 10cm long to make them easier to eat.
8. Noodle seasoning. In a bowl, combine noodle seasoning.
9. Add noodles to seasoning and mix well. add beef, mushroom, spinach, carrots and onions and mix well. Sprinkle with some sesame seeds and topped with egg slices.

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