- 12 oz. Korean sweet potato glass noodles
- 3 cloves garlic
- 10 oz. fresh mushrooms (choose a variety you like)
- 1 medium carrot
- ½ medium beauty heart radish or daikon OR 3-4 large red garden radishes
- 3 green onions
- 2 cups white vinegar
- 2 cups water
- ⅓ cup granulated sugar
- 2 tablespoons sea salt
- 2 tablespoons Korean chili pepper flakes (gochugaru)
- 1 tablespoon Korean chili paste (gochujang)
- 2 tablespoons soy sauce
- 2 tablespoons honey or hot honey
- ⅓ cup water
- 2 teaspoons canola oil
- 10 oz. beef tenderloin
- 10 oz. fresh spinach
- 1 tablespoon toasted sesame oil
- Egg yolks, optional
- Generous pinch of white and/or black sesame seeds
Soak the sweet potato noodles in warm water for 30 minutes. (If the noodles are too long, give them a cut with scissors to make them about 8 inches long.)
Mince the garlic. Thinly slice the mushrooms. Set the garlic and mushrooms aside. Coarsely shred the carrot, radish, and kohlrabi. Thinly slice the green onions. Place the shredded vegetables and green onions in a jar. Add the vinegar, water, granulated sugar, and salt. Lid the jar and shake vigorously. Allow the vegetables to rest on the counter for at least 30 minutes and up to 8 hours.
In a small container, combine the Korean chili pepper flakes, Korean chili paste, soy sauce, oyster sauce, mirin, honey, and 1/3 cup of water. Mix well; set aside.
Check the noodles. If the noodles become soft and pliable, they are ready to use.
To a wok (or large skillet), add 1/2 tablespoon of oil. Heat it over medium-high heat. Add the minced garlic. Sauté for 30 seconds or until fragrant. Add the beef tenderloin and sear it on all sides. Reduce the heat to medium. Add the mushrooms. Set the tenderloin to the side of the pan and cook until it reaches your desired level of doneness. Pictured is the rare side of medium rare. While the beef cooks, gently sauté the mushrooms until tender and a little browned at the edges. Remove the beef tenderloin when it is done and let it rest for 10 minutes before slicing into medallions.
Add the noodles, spinach, pickled vegetables (with a little of the brine, but not enough to make it too watery) and sauce to the pan with the mushrooms and garlic in it. Toss together for 3 minutes or until most of the liquid has evaporated and the noodles are cooked through. (If the noodles are not fully cooked, you can add more water and cook a little longer.)
Spoon the noodles, vegetables, and pan juices into individual serving bowls. Arrange the sliced beef to the bowls. Add the sesame oil (drizzled), an egg yolk (nestled near the center of each bowl, if desired), and sesame seeds (sprinkled over it all to add texture and interest). Serve immediately and enjoy.
- Yields: 4 servings
- Preparation Time: 45 minutes - you may want to pickle the vegetables in advance if you want them to have a stronger flavor