Units Scale

7 ounces sirloin steak, thinly sliced
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Marinade:
1 tablespoon of soy sauce
1 teaspoon of soju (a Korean liquor, preferred) or mirin (sweetened Japanese sake) – if neither are available, try a mix of 1/2 teaspoon honey with 1/2 teaspoon white wine)
1 teaspoon of sugar
1 teaspoon of sesame oil (Kadoya brand preferred)
1 pinch salt
1 pinch pepper
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9 ounces sweet potato starch noodle (dangmyeon -당면)
2 tbsp soy sauce
1 tbsp Kadoya sesame oil
2 tbsp peanut oil
1 large onion, sliced
3 cloves garlic, crushed
2 cloves fermented black garlic, crushed
1 bunch of leek (boo-choo 부추) or 3 spring onions, cut into thin strips
1 pickled carrot, cut into thin strips – (make by slicing thin strips of carrot into rice vinegar, leave 1 hour, drain and use)
12 fresh shiitake mushrooms, sliced
5 1/4 ounces spinach leaves
3 tbsp toasted sesame seeds, crushed
3 tbsp Kadoya sesame oil
2 tbsp soy sauce
1/2 tsp salt
1 1/2 tsp black pepper
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FOR THE OMELET:
2 tbsp vegetable oil
2 eggs, lightly beaten

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For the beef: mix all of the beef ingredients together in a bowl, cover and marinate in the fridge for at least half an hour.
For the noodles: prepare the noodles according to the packet instructions, then drain and rinse them in cold water. Place in a mixing bowl with the noodle seasoning mixture and toss until coated.
For the omelet: heat the vegetable oil in a large non-stick frying pan over medium-low heat. When hot, pour in the eggs to make a thin omelet. Cook slowly for 3-4 minutes, to avoid browning the omelet, then flip over and cook the other side until set.
Slide the omelet onto a chopping board and fold in half. Cut into 5mm strips, season with a pinch of salt and set aside.
For the vegetables: heat the vegetable oil in a wide, deep-sided pan over a medium heat. Tip in the onions and garlics and fry gently, without browning, for about 5 minutes, until softened and translucent.
Increase the heat to medium-high, add the marinated beef and any juices in the bowl and cook for 2 minutes. Stir in the leeks/spring onions, carrots, mushrooms and spinach. Cook for about 4-5 minutes, or until the vegetables are tender.
Tip in all the remaining vegetable ingredients, plus the noodles and stir-fry for about 2 minutes, or until the noodles are glossy and hot through. Add omelet shreds and serve at once. I do not find this dish to keep well in the fridge, so do not plan for leftovers – which shouldn’t be an issue. 😉