A festive, highly elastic stir-fry of translucent sweet potato starch noodles (dangmyeon). Each component—beef, spinach, carrots, and mushrooms—is individually prepared to preserve its unique color and texture before being unified in a dark, glossy sesame-soy glaze.
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the glass noodles for 7 minutes until chewy and translucent. Rinse in cold water and cut into shorter lengths.
Individually sauté the onions, carrots, and mushrooms with a pinch of salt until tender.
Blanch the spinach, squeeze dry, and season with sesame oil and salt.
the beef strips until cooked through.
Combine all ingredients in a large bowl. Add soy sauce, sugar, and sesame oil.
Mix aggressively by hand (using gloves) to ensure every noodle is lacquered in the sauce. Garnish with sesame seeds.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
