Korean glass noodle salad with beef – Soegogi Chapchae

Ingredients for 4 servings:

• 350 g beef, tender
• 100 g glass noodles
• 3 carrots
• 3 onions
• 1 bell pepper(s), red
• 200 g leaf spinach
• 8 mushrooms
• 5 garlic cloves
• 1 egg(s)
• Soy sauce
• sesame oil
• Sugar
• salt and pepper
• e.g. roasted sesame seeds
• e.g. peanuts
• n. B. spring onion(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Make a marinade consisting of 5 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of sugar, 1 finely chopped onion, 2 finely chopped garlic cloves, and black pepper. Cut the beef into thin strips, pour the marinade over it, and refrigerate. Meanwhile, slice the carrots, onions, bell peppers, and mushrooms lengthwise, and roughly chop the spinach. Keep the ingredients separate. Pour boiling water over the glass noodles and let them soak for 10 minutes, then rinse with cold water and drain. Toss with 2 tablespoons of sesame oil. Heat a pan with 2 tablespoons of oil and first sauté the onions until translucent, then gently fry the remaining vegetables for about 2 minutes. Season with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, a pinch of sugar, 3 crushed garlic cloves, pepper, and salt. Brown the marinated beef in a pan, season with a dash of soy sauce and a pinch of sugar, and add to the vegetables. Fry the noodles in the same way. Continue frying all ingredients together for about 4 minutes over medium heat, seasoning with soy sauce and sesame oil if desired. Beat the egg until frothy and fry in a pan until it forms a crepe. Cut the crepe into wafer-thin strips and add to the salad. Serve warm – garnished with sesame seeds, peanuts, and spring onion rings, if desired. Also delicious cold.