Ingredients
200 g beef stir fry strips
200 g oyster mushrooms, pulled apart¹
1 jar Kimchi Club BBQ, Hot or Hot Hot Bulgogi Sauce
4 tbsp sesame oil
2 tbsp olive oil
1 small onion, sliced
1 medium carrot, julienne
200 g baby spinach
400 g glass noodles, Korean sweet potato noodles²
Salt and pepper, to taste
Sesame seeds, to garnish
Servings: 4 people
Method
- Add beef strips, oyster mushrooms, ¾ of the jar of BBQ Bulgogi Sauce and sesame oil into a bowl. Mix together by hand³ and leave to marinade for at least 20 minutes.
- Meanwhile, bring a medium saucepan of water to the boil. Add the glass noodles and boil for 6 – 7 minutes. Drain and allow to sit.
- Heat a large frying pan over medium heat. Add olive oil, onion and carrot and cook, stirring occasionally until soft. Drizzle with extra olive oil as needed.
- Add the marinated ingredients to the pan and stir, cooking until the beef is cooked throughout.
- Add baby spinach and stir, cooking until wilted.
- Combine the glass noodles in a bowl with the remaining BBQ Bulgogi Sauce and a drizzle of sesame oil. Mix with hands until combined. Season with salt and pepper.
- Combine the glass noodles in a bowl with the remaining BBQ Bulgogi Sauce and a drizzle of sesame oil. Mix with hands until combined. Season with salt and pepper.
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Recipe by Kimchi Club.
