This is a dish that you find at special events, like birthdays or parties. You also find it on a lot of Korean restaurant menus, and it seems that foreigners like this dish a lot.
4 oz beef (flank steak of meat with less fat content)
8 shiitake mushrooms or Chinese black mushrooms, or both (fresh or dried but soaked)
2 tbsp soy sauce
2 cloves garlic, minced
2 tbsp sugar
2 tsp sesame seed
1 tbsp sesame seed oil
2 carrots, cut into thin strips
1 large onion, cut thinly
1 bundle spinach (l/3 lb)
1 12 oz dried vermicelli noodles made from sweet potato powder (dangmyeon 당면)
5 tbsp vegetable oil
1 tbsp chopped green onion
salt and black pepper to taste
Soak the mushrooms for a few hours if you're using dried mushrooms. Squeeze out water from soaked mushrooms – cut off stems and cut into thin strips.
Cut beef into thin strips. Marinate beef and mushroom strips with soy sauce, sugar, minced garlic, sesame seed, and sesame oil. Sprinkle with pinch of ground pepper and set aside. After about 10-15 min, stir fry beef and mushrooms in vegetable oil with pinch of salt and pepper.
In a separate pan, cook carrots and onion lightly with some oil and set aside.
Rinse spinach well. Blanch spinach in boiling water for about 2 min and then rinse in cold water. Squeeze excess water out, and season lightly with salt and sesame seed oil.
Whisk eggs, then add a pinch of salt. Fry into a thin layer. Let cool and cut into long, thin strips.
Soak noodles in cold water, and cut once in the middle. Cook in boiling water for about 3-4 min or until noodles become soft. Rinse in cold water and drain.
Stir fry carrots and onions individually using dash of salt. Remove from the pan. Stir fry noodles in the same pan lightly with some vegetable oil with sprinkle of salt.
Ok ... finally you can mix everything together. First, season the noodle using a splash of soy sauce, sesame oil, sugar and black pepper, then taste. Now add all the vegetable ingredients and egg strips. Taste again and add salt and sugar to your liking.
Put in a large plate, and sprinkle with some sesame seeds and green onion as a final touch. Can be served hot or cold -- actually it tastes kind of different in a good way when it is slightly cool.