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Toss the beef stips until thoroughly coated.

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Let the beef marinate while preparing the other ingredients. Place the dried noodles in a large heatproof mixing bowl. Pour 4 cups 1 liter of boiling water over the noodles and let soften, about 8 minutes.

Drain the noodles. Cut the noodles in half with scissors and set aside. If they get sticky just give them a quick rinse with warm water. Fill a medium saucepan halfway with water and bring to a boil. Add the spinach and cook for 1 minute.

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Drain and set aside. In a large skillet, add 1 tablespoon of the neutral-flavored oil and place over medium heat. Stir-fry the onion, carrot and mushrooms separately, seasoning each with a pinch of salt.

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The Korean Table

Add additional oil to the skillet as needed. Place each vegetable, when done, into a large serving bowl. In the same skillet, add the beef and stir-fry for 3 minutes. Add to the serving bowl.


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To the skillet, add the 1 tablespoon of sesame oil and the 5 tablespoons of Sweet Soy Base Sauce. Bring to a boil.

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Add the softened cellophane noodles and mix well. The noodles will become transparent. Turn off the heat. Add the noodles to the serving bowl along with the cooked vegetables and beef.

The Korean Table: From Barbecue to Bibimbap: Easy to Prepare Recipes | Eat Your Books

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The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

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