From The Korean Kitchen: Classic Recipes from the Land of the Morning Calm by Copeland Marks and Manjo Kim, as amended by Claire.
3 oz Korean Vermicelli (I personally use one package of any rice or bean based thin, clear noodle)
3T oil
1 large onion, coarsly choppled
1/2 lb flank or siroin stead, thin sliced
1 julienned carrot
1 small green pepper, julienned
1/2 lb chives or green onions
1/2 tsp salt
2 tsp sugar
1 T soy sauce
1 tsp sesame oil
1/3 c tree ears (for convience sake I use any mushrooms, but of course when you can get these they're the best), rehydrated and chopped
1. boil 4 c water. Add the noodles and boil for 3 minutes. it is easy to overcook these, so watch it. Drain and rinse and drain again.
2. heat oil in wok, sautee onions, then add beef and other veggies. I have to laugh at this point. My ingredient list on this does not have spinach, but it is mentioned here. I like fresh spinach in this and would add a handful or two at this point.
3. Salt, sugar, soy sauce and sesame oil. Stir fry for another minute. I mix all these ingredients in a cup (usually a 1 cup pyrex measuring cup for convenience of pouring) so that they are blended and ready to go. If you like food zippy, add a pinch of hot peppers as well.
