Ingredients

• 200 g beef (round cut), thinly sliced
• 1/2 cucumber (75 g)
• Salt water: 1 tsp salt + 1/2 cup water
• 1/2 onion (100 g)
• 1/3 carrot (60 g)
• 3 dried shiitake mushrooms (15 g, 45 g after soaking)
• 100 g dangmyeon glass noodles (250 g after soaking)
• 1 egg
• Salt, as needed
• Cooking oil, as needed
• Beef seasoning sauce: 2 tbsp soy sauce, 1 tbsp sugar, 4 tsp minced green onion, 2 tsp minced garlic, 2 tsp sesame seeds, 1 tsp sesame oil, a little black pepper
• Noodle seasoning: 1 tbsp soy sauce, 1/2 tbsp sugar, 1 tbsp sesame oil

Instructions

1. Slice the beef thinly and marinate it for 20 minutes with the beef seasoning sauce.
2. Cut the cucumber into 4 cm lengths, halve it, remove the seeds, and slice it thinly into flat strips. Soak it in salt water for 10 minutes, then drain well.
3. Slice the onion lengthwise.
4. Soak the dried shiitake mushrooms in water, remove the stems, and slice them thinly.
5. Cut the carrot into 4 cm lengths and slice it thinly into flat strips.
6. Soak the dry glass noodles in lukewarm water for about 20 minutes.
7. Separate the egg yolk and white, season each lightly with salt, and beat them.
8. Make thin yellow and white egg sheets separately, then cut into thin strips.
9. Stir-fry the cucumber, onion, shiitake mushrooms, and carrot in order in a hot oiled pan, seasoning lightly with salt as you go, and remove each ingredient quickly.
10. Add a little oil to the pan and quickly stir-fry the marinated beef so the pieces do not stick together, then remove.
11. Bring 4 cups of water to a boil in a pot over medium heat. Add the soaked noodles and boil for 5 minutes, then drain well. Stir-fry the boiled noodles with the noodle seasoning for 5 minutes in an oiled pan.
12. Combine the stir-fried vegetables, beef, and noodles in a large bowl, mix well, plate, and top with the sliced egg garnish.