I was sitting there remembering how much I miss this Korean dish as ZUMRA sent me some new products to try, among which was a thick type of glass noodle made from sweet potato starch!

150g sweet potato noodles (or glass noodles)
130g thinly sliced beef (or chicken)
40g sliced onion
35g sliced carrot
30g sliced red bell pepper
30g sliced yellow bell pepper
50g fresh spinach leaves

For the bulgogi sauce:
2 cloves of finely minced garlic
15g finely minced ginger
Some chopped spring onion
4 Tbsp soy sauce
1.5 Tbsp sugar
1 Tbsp sesame oil
1 tsp Sriracha sauce for a bit of hot, spicy kick
Toasted sesame seeds for garnish
(mix all of the above ingredients together in a small bowl until the sugar is dissolved)

Use 2 tablespoons of the sauce to marinade your beef or chicken in for 20 minutes.

Boil the sweet potato noodles for 7 to 8 minutes until cooked and transparent. Drain well and coat with a small amount of sesame oil to avoid sticking. (if you are using thin glass noodles, then just soak them in hot water for 5 minutes and drain).

Let’s cook!
Heat up a large pan or wok and add a tablespoon of sesame oil to it. Start by stir-frying your vegetables in this order:
carrot, onion, bell peppers, spinach. Once the vegetables have been coated with oil and the spinach starts to wilt, add a splash of the bulgogi sauce. Stir, and remove from the pan. Set aside.
Add another tablespoon of sesame oil and this time fry the noodles. Add a splash of the sauce, stir, and remove from the pan. Set aside.
Repeat the last frying step with the beef or chicken, making sure to re-add all the previously fried ingredients back to pan before the protein has fully cooked. This will prevent your beef or chicken from drying out. Stir fry everything together and add the a tablespoon or two of the sauce to finish your dish with a nice glazed sauce.
Serve, and sprinkle with chopped spring onion and toasted sesame seeds!

All Asian ingredients can be bought online from http://www.zumrafood.com – don’t forget to use my discount code: mido10

Enjoy and remember to send me photos when you make it!


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