Supple, shiny dangmyeon noodles coated in a fragrant soy-sesame sauce, with tender beef and sautéed vegetables. A generous Korean dish, served warm, that is salty, sweet, and deeply satisfying.
Ingredients
- 350 g dangmyeon noodles
- 250 g sliced beef
- 250 g fresh spinach
- 1 piece carrot
- 200 g white button mushrooms or fresh shiitakes
- 2 cloves garlic
- 5 tbsp soy sauce
- 3 tbsp toasted sesame oil
- 2 tsp granulated sugar
- 2 tbsp neutral cooking oil
- 1 tbsp toasted sesame seeds
- 2 l water
- to taste fine salt
Method
- Bring salted water to a simmer, drop in the dangmyeon noodles, and cook until they become supple, translucent, and easy to pinch between your fingers.
- Drain the noodles, rinse them briefly to remove excess starch, then cut them with scissors into lengths that are easy to toss.
- Thinly slice the carrot and mushrooms, mince the garlic, then dry the spinach so it sautés without releasing too much water.
- Mix the soy sauce, sugar, minced garlic, and some of the sesame oil until you get a shiny, highly fragrant sauce.
- Sear the beef in hot oil until it loses its raw color and starts to brown around the edges, then set it aside.
- Sauté the carrot, mushrooms, and spinach separately, just enough to tenderize them while keeping their color and structure.
- Return the noodles to the wok with the sauce, coating them over low heat until they become glossy and absorb the soy-sesame flavor.
- Add the beef and vegetables, folding gently until everything is hot, glossy, and well distributed without breaking the noodles.
- Taste, adjust the salt if necessary, then serve warm with the toasted sesame seeds and a final drizzle of sesame oil if the flavor needs a boost.
Nutrition
Per serving
- Energy
- 643.6 kcal
- Protein
- 26.73 g
- Carbohydrate
- 75.45 g
- Fat
- 25.86 g
- Fibre
- 6.39 g
- Calcium
- 112.55 mg
- Iron
- 3.38 mg
- Magnesium
- 64.9 mg
