How to make Soegogi Chapch'ae(Noodles with Beef and Vegetables)......
Ingredients
A.1/3 lb. beef, tbsp. soy sauce, 1tbsp. Sugar, 1 tbsp. green onion, 1 clove garlic, black pepper, 1tbsp. sesame oil
B.1/3 lb. Chinese noodles (tangmyon), 1 1/2 tbsp. soy sauce, 1 tbsp. sugar, 1 tbsp. sesame salt
C.1/3 carrot, 2 oz. bellflower roots, 1 clove garlic. 1/2 tsp. Salt, 1 round onion, 5 dried brown, oak mushrooms, soy sauce, sugar, sesame oil, 1/2 bundle watercress, 1 tsp. Salt
D.1 egg, 1 stone mushroom, pine nuts
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Method
1.Using tender beef, cut it into thin strips and let it stand in the A seasoning sauce.
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2.Cut the carrot into thin strips and fry it lightly adding salt in an oiled pan.
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3.Scald the bellflower roots in boiling water and shred them finely. Fry them lightly adding chopped garlic and salt.
4.Halve and cut the round onion into strips and fry adding salt.
5.Cut the watercress into 2" lengths and fry lightly adding salt.
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6.Cook Chinese noodles in boiling water until soft and rinse in cold water. Cut them into 8" lengths and mix with sesame oil.
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7.Fry the marinated beef with the dried mushrooms and sprinkle with sugar and soy sauce.
8.Stir-fry #6 noodles seasoning to taste soy sauce, sugar and sesame salt. Combine all the prepared ingredients thoroughly and season with the sesame oil, black pepper and MSG.
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9.Place the #8 mixture on a plate and garnish with the egg yolk strips, stone mushroom strips and pine nuts.
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Hint
1.When stir-frying each ingredients, begin with the light-colored ones. Fry the beef and dried mushroom last.
2.Add the watercress later so as to keep the fresh green color.
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