John Myers
Ingredients for 4 servings:
- ½ pack of Korean glass noodles (from an Asian store)
- 2 bell peppers, thin strips
- 2 large carrots, thin sticks
- ½ kg spinach
- 300 g beef
- ½ kg mushrooms, fresh, sliced
- Soy sauce
- Oil (sesame oil)
- Sesame, white
- salt and pepper
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
(Zab-za)
Important: I learned this recipe from my mother and usually make it “off the cuff”, so I can’t guarantee the exact quantities!!! Chop all ingredients. Sauté the peppers, carrots, and mushrooms one after the other (!!!) in the pan. Wipe the pan briefly during cooking. Drain the “sauce” from the mushrooms. Cook the spinach. Brown the meat (since my boyfriend is vegetarian, I usually make the recipe without meat and therefore can’t give exact quantities, but the salad is designed so that the meat is only ONE ingredient and it shouldn’t end up “meat with noodles” :). Season the vegetables and meat with salt and pepper. Cook the glass noodles according to the package instructions (unfortunately, this is often not written in German, but if you see numbers like 3-5, then that refers to the cooking time, and there is usually a picture next to it). Do not overcook, or they will become tough!!! Mix the noodles with the vegetables and meat. Season with soy sauce (carefully!!!) and sesame oil. When you’re happy with the result, sprinkle with sesame seeds (ground if possible), and voila, done! NOTE: In Korea, the dish is served cold, but my German friends often prefer it warm. You should eat the opened salad within a day, as it can spoil the next day. So be careful, especially in summer temperatures! The portion size is estimated, as the salad isn’t really served as a main course, but rather as a side dish. TIP: Use as little oil as possible when frying, as seasoning the salad with sesame oil afterwards can make it a bit slimy.
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