Follow these steps for perfect results
Korean vermicelli (sweet potato starch noodles)
soaked and drained
Lean sirloin
sliced into 2-inch strips
Dried shitake mushrooms
rehydrated and sliced
Fresh oyster mushrooms
blanched and sliced
Onion
julienned
English hothouse cucumber skins
julienned and salted
Carrots
julienned
Red bell pepper
julienned and blanched
Asian pear
julienned
Soy sauce
Sugar
Honey
Rice wine
Sesame oil
Sesame salt
Black pepper
Green onion
chopped
Ginger
minced
Garlic
chopped
Mix all yangnyumjang sauce ingredients in a medium bowl and whisk well. Set aside.
Add 4 tablespoons of the yangnyumjang sauce to the sliced beef and combine well.
Heat 2 tablespoons of oil in a wok over medium-high heat.
Add beef and stir-fry until it is no longer red. Remove from the wok and set aside.
Heat 1 tablespoon of canola oil in a wok over medium-high flame.
When the oil begins to sizzle, add 5 tablespoons of yangnyumjang sauce and 1/4 cup of water.
Add the soaked and drained noodles, stir-frying for 3-4 minutes. Transfer to a large bowl and set aside.
Mix shiitake mushrooms with 1 teaspoon each of soy sauce, sugar, and sesame oil, plus a dash of pepper.
Heat 1 teaspoon of oil in a wok over medium heat.
Add the seasoned shiitake mushrooms, stir-frying for about 3 minutes. Set aside.
Season oyster mushrooms with 1/4 teaspoon salt, 1 teaspoon sesame oil, and a dash of pepper.
Heat 1 teaspoon of oil in a wok over medium heat.
Add the seasoned oyster mushrooms, stir-frying for 1-2 minutes. Transfer to the bowl with shiitake mushrooms.
Add 1 teaspoon of oil to the wok over medium heat.
When hot, add the onion, stirring frequently and sprinkle with 1/2 teaspoon of salt.
Sauté for about 3 minutes, adding a little water if onions stick. Remove from heat and transfer to the bowl with mushrooms.
Heat 1 teaspoon of oil in the wok over medium-high heat.
Stir-fry the cucumber skins for 1-2 minutes. Remove from heat and spread on a plate to cool.
Heat 1 teaspoon of oil in a pan over medium heat.
Add the carrots and cook for 2-3 minutes. Season with 1/2 teaspoon salt. Remove from heat and spread on a plate to cool.
Heat 1 teaspoon of oil in the wok over medium-high heat.
Add the red bell pepper with 1-1/2 teaspoon chopped garlic and 1 teaspoon salt.
Stir-fry for 2-3 minutes. Remove from heat.
Stir in 2 tablespoons chopped green onion, 1 teaspoon sesame salt, and a dash of pepper, combining well.
When all ingredients are cool, toss the beef, vegetables, and 2 tablespoons of yangnyumjang sauce with the noodles.
Serve at room temperature or chilled.
Expert advice for the best results
Soak the sweet potato noodles until they are soft and pliable, but not mushy.
Don't overcrowd the wok when stir-frying the ingredients.
Adjust the amount of yangnyumjang sauce to your liking.
Everything you need to know before you start
15 minutes
Components can be prepped in advance
Serve in a shallow bowl, garnished with sesame seeds and chopped green onions.
Serve as a side dish or a light main course.
Pairs well with kimchi and other Korean banchan (side dishes).
Balances the sweetness and savory flavors.
Crisp and refreshing.
Discover the story behind this recipe
A popular dish served during special occasions and celebrations.
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