How to make it

  • In a small bowl, add the beef and the marinade ingredients. Toss the beef stips until thoroughly coated. Let the beef marinate while preparing the other ingredients.
  • Place the dried noodles in a large heatproof mixing bowl. Pour 4 cups (1 liter) of boiling water over the noodles and let soften, about 8 minutes. Drain the noodles. Cut the noodles in half with scissors and set aside. If they get sticky just give them a quick rinse with warm water.
  • Fill a medium saucepan halfway with water and bring to a boil. Add the spinach and cook for 1 minute. Drain and set aside.
  • In a large skillet, add 1 tablespoon of the neutral-flavored oil and place over medium heat. Stir-fry the onion, carrot and mushrooms separately, seasoning each with a pinch of salt. Add additional oil to the skillet as needed. Place each vegetable, when done, into a large serving bowl.
  • In the same skillet, add the beef and stir-fry for 3 minutes. Add to the serving bowl.
  • To the skillet, add the 1 tablespoon of sesame oil and the 5 tablespoons of Sweet Soy Base Sauce. Bring to a boil. Add the softened cellophane noodles and mix well. The noodles will become transparent. Turn off the heat.
  • Add the noodles to the serving bowl along with the cooked vegetables and beef. Add the Roasted Sesame Seeds and a drizzle of sesame oil. Toss until the ingredients are distributed. Taste and season with salt and pepper if needed.
  • By Debra Samuels & Taekyung Chung, The Korean Table
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Reviews & Comments 1

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    " It was excellent "
    peetabear ate it and said...
    glass noodles are a favorite..good post...five forks
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