This is a must-order dish whenever we go to a Korean restaurant. We have this as a starter – a very light and extremely tasty dish.
- 160g Dried Korean Sweet Potato Starch Noodles (Dangmyun)
- 4 cloves Garlic – minced
- 1 Onion – thinly sliced
- 1 Red Chilli – sliced (optional)
- 1 Courgette – thinly sliced
- 1 Red Bell Pepper – thinly sliced
- 1/2 cup Dried Chinese Mushrooms – soaked to soften, thinly sliced
- 1 Carrot – thinly sliced
- 1/2 cup Dried Black Fungus – soaked to soften
- 1/3 cup Water
- 1 tsp Sugar
- 2-3 tbs Soy Sauce
- 1/2 tbs Sesame Oil
Mushrooms and black fungus marinade:
- 1/2 tbs Soy Sauce
- 1/2 tsp Sugar
- A pinch of Salt and Pepper
- 1 stalk Spring onion – chopped
- 1/2 tbs Sesame seeds (or more)
- Marinate mushrooms and black fungus for at least 10 mins.
- Cut the dried noodles to about 18-20 cm in length and boil noodles in a large pot for 5 mins.
- Drain and rinse with cold water.
- Heat some cooking oil in a wok/ pan and fry the onions until translucent.
- Add in garlic and chilli, fry until fragrant.
- Mix in courgette, bell pepper and carrots.
- When vegetables are softened, toss in mushrooms, black fungus, noodles, water and sugar.
- Cook for about 3 mins or until noodles are thoroughly heated.
- Add soy sauce to taste.
- Mix in sesame oil.
- Garnish with spring onion and sesame seeds.
- Chilli is totally optional. This dish is not spicy in restaurants. We are going through this spicy craze now, so I added chilli to spice it up a little.
- Black fungus normally comes in a fan shape but I managed to find one which are already cut into thin strips so it’s very convenient.