Almost no holiday in Korea can do without the popular noodles. We suggest to cook this dish of Korean cuisine from ordinary, thin and long capellini pasta with vegetables, mushrooms and meat.
- pasta : 200 g (capellini)
- beef : 300 g
- champignons : 200 g
- sweet pepper : 1 piece
- carrot : 1 piece
- garlic : 3 clove
- ginger : 10 g (fresh)
- spinach : 10 g
- egg : 1 piece
- soy sauce : 150 ml
- oil : 1 Tbsp (olive)
- oil : 25 ml (sesame)
- sugar : 50 g
- salt : 1 tsp
- sesame seeds : 12 g
- parsley : 2 sprigs
Stages of cooking
Prepare the ingredients.
First put the pan with water for cooking the noodles. Add salt to the water. Boil the noodles almost until tender and rinse.
In the bowl, break 1 egg, gently whisk and pour into a pre-heated pan, smeared with sunflower oil.
Fry the egg pancake on both sides, gently turning it over with a spatula. Then put it on a napkin so that excess oil is absorbed.
On hot sesame oil, fry chopped 1 clove of garlic and chopped ginger.
Slice the carrots and fry them in a frying pan with garlic and ginger for 2-3 minutes.
Add chopped beef, fry for 5 minutes.
Then add sweet pepper, cut into strips.
Add the sliced mushrooms to the pan. Fry meat with vegetables and mushrooms for another 5-7 minutes, stirring occasionally.
Next, add coarsely chopped spinach leaves.
And then add boiled capellini, sliced for convenience.
Pour into the pan soy sauce, stir and turn off the heat.
To make the dish more interesting, cut thin strips from egg pancake, twisting it into a straw.
Decorate noodles with meat, vegetables and mushrooms with strips of egg pancake, parsley and sesame seeds.