Ingredients and Weight:
- Glass noodles (dangmyeon): 1 lb (454 g)
- Korean soy sauce: 1/2 cup (120 ml)
- Brown sugar: 1/4 cup (50 g)
- Sesame oil: 2 tbsp (30 ml)
- Beef broth: 1 cup (240 ml)
- Soy sauce: 1/4 cup (60 ml)
- Rice vinegar: 2 tbsp (30 ml)
- Garlic: 4 cloves, minced
- Green onions: 1 cup, chopped
- Carrots: 1 lb (454 g), julienned
- Spinach: 1 lb (454 g), chopped
- Shiitake mushrooms: 1 cup, chopped
- Red bell pepper: 1/2 cup, julienned
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Soak glass noodles in hot water according to package directions. Drain and rinse.
- In a large skillet, heat sesame oil over medium heat. Add carrots and bell pepper and sauté until tender-crisp, about 5 minutes.
- Add garlic, mushrooms, and spinach and cook until wilted.
- In a bowl, whisk together soy sauce, Korean soy sauce, brown sugar, beef broth, rice vinegar, and green onions.
- Add sauce to the skillet and bring to a simmer. Add glass noodles and stir to combine. Cook for 5 minutes, or until the noodles have absorbed the sauce.
- Serve immediately topped with sesame seeds and additional green onions.
Nutritional Information (per serving):
- Calories: 350
- Fat: 10 g
- Saturated Fat: 4 g
- Cholesterol: 20 mg
- Sodium: 900 mg
- Carbohydrates: 50 g
- Protein: 15 g
Dish Characteristics:
- Savory and slightly sweet
- Crunchy and tender
- Colorful and visually appealing
User Comments:
- "This dish was absolutely delicious! The flavors were perfectly balanced and it was so easy to make."
- "The glass noodles were cooked perfectly, and the vegetables were crisp and flavorful."
- "I loved the addition of the spinach, it added a nice touch of color and texture."
- "This is a great dish for a crowd, and it can easily be customized to your liking."
- "I'm not usually a fan of Korean food, but this dish changed my mind!"
Special Precautions and Tips:
- If you can't find Korean soy sauce, you can substitute regular soy sauce, but it will have a slightly different flavor.
- If you don't have a julienne slicer, you can cut the carrots and bell peppers into thin strips.
- To make this dish vegetarian, substitute vegetable broth for beef broth.
