Ingredient amounts in the recipe instructions are for the default serving size. Click to enlarge photos. Ingredient amounts in the recipe summary are for the default serving size.

1. Soak mushroom Soak dried shiitake mushrooms in water for 1 hour, then wash thoroughly and drain. Remove stems if they are hard. (Skip this step if you are using fresh mushrooms.) 1 Soak dried shiitake mushroom 60 min

2. Make seasoning Mix all the seasoning ingredients: soy sauce (if using Wholly Ganjang instead of common soy sauce, use only 2/3 of common soy sauce), water, sugar, sesame oil, sesame seeds, minced garlic and black pepper in a bowl. 2 Mix soy sauce

water

sugar

sesame oil

sesame seeds

minced garlic

black pepper

3. Prepare Beef & Mushrooms Slice mushrooms and beef into thin strips. 3 Julienne beef

shiitake mushrooms

4. Marinate Beef & Mushrooms In a bowl, mix beef and mushrooms by hand with 2 teaspoons of the seasoning sauce and let it marinate at least for 15 minutes. If you are going to set it aside longer, keep it in the fridge. 4 Julienne beef

shiitake mushrooms Add 2 tsp seasoning sauce Leave it 15 min

5. Blanch Spinach (optional) (*This step is optional. If you don’t want to blanch it, saute in a pan instead with the seasoning for the spianch in the step below.) Remove roots of the spinach. Wash spinach thoroughly under running water. Blanch it in boiling water on high heat for 1 min. Rinse in cold water and squeeze all the water out with your hands. 5 Cut off roots of spinach Wash thoroughly Blanch in boiling water High Heat 1 min Rinse Squeeze water out

6. Season spinach Season spinach with a pinch of salt and ⅛ teaspoon of minced garlic. Mix by hand.. 6 Season spinach a pinch salt

⅛ tsp minced garlic.

7. Cut carrot & onion Peel and cut carrots into matchstick size pieces. Peel and slice onion. Wash spinach thoroughly and then drain. 7 Julienne ¼ carrot

⅓ onion

8. Boil Glass Noodles Boil 6 cups of water in a pot on high heat. When the water starts to boil, add the glass noodles. Cook on high heat for about 6 minutes or until the noodles are fully cooked. (The noodles become soft when cooked.) Stir frequently. Do not overcook. 8 Boil 6 cups water Add glass noodles Boil Med Heat 6 min

9. Rinse Glass Noodles Once the noodles are cooked, rinse them twice in cold water, then drain. 9 Rinse 2 times in cold water Drain water out

10. Sauté carrot & onion Coat a frying pan with 1 teaspoon of vegetable oil, and preheat the pan on high heat for 1 minute. Sauté carrot and onion with a pinch of salt and pepper on high heat for 2-3 minutes or until the carrots are almost cooked. You can add more oil if the vegetables start sticking to the pan. 10 Coat pan with 1 tsp vegetable oil Sauté High Heat 3 min carrot

onion

a pinch salt

a pinch black pepper

11. Sauté beef & mushrooms Coat a frying pan with 1 teaspoon of vegetable oil, and preheat the pan on high heat for 1 minute. Sauté the marinated beef and shiitake mushrooms until the meat is fully cooked. Add some vegetable oil if they start sticking to the pan. 11 Sauté High Heat until cooked or 5 min beef

mushrooms

12. Cut glass noodles Place fully-drained glass noodles in a big bowl and cut the noodles with scissors. You can just cut a few times randomly just so that noodles are easier to serve. Do not over-cut them. 12 Cut glass noodles

13. Season glass noodles Pour the rest of seasoning sauce onto the glass noodles and mix well. 13 Mix glass noodles with seasoning sauce

14. Mix all ingredients Add all the sautéed vegetables and beef to the bowl. Mix thoroughly. You can add some sesame seeds if you like. 14 Add all vegetables Mix

15. Finish up Sauté the glass noodles mixture on medium heat for 3 minutes or until all the noodles are warm. If you are cooking a large amount, you may need to cook on low heat for a longer time. Stir frequently so the noodles don’t stick to the bottom of the pan. Add a little bit of vegetable oil if necessary. Taste the noodles and season with salt ONLY if needed. 15 Sauté all Med Heat 3 min