Originally created for a king, this mixture of vegetables, glass noodles and (in this case) pork has become a mainstay of the Korean kitchen. It can be served hot or at room temperature.
12 oz. sweet potato vermicelli glass noodles, aka “dangmyeon” (available at Korean Markets)
4 oz. dried shiitake mushrooms (approx. 20)
1 medium zucchini, washed and massaged with coarse salt, then julienned
2 medium carrots, washed, finely julienned
1 lb. onion, julienned
1 medium red pepper, julienned
1 medium green pepper, julienned
1 lb. broccoli, small florets, stems trimmed on all sides and julienned *
1 lb. pork loin, julienned
10 cloves garlic, minced
4 Tbs. dark sesame oil divided into two portions
13 Tbs. soy sauce, divided 5/5/3
4 eggs, separated
1. Soak dry noodles in warm water for one hour. Bring water to a boil and cook 8-10 minutes until “soft and slippery,” not al dente. Cut into smaller lengths with a scissors, add 3 Tbs. soy sauce to coat, mix well, reserve.
2. Place dried shiitakes in a small sauce pan, cover with water, bring to boil, and let steep until soft. Strain, reserving water for another use. Trim stems and discard. Julienne mushroom caps and add 5 Tbs. soy sauce. Mix well, reserve.
3. Combine pork, garlic, 2 Tbs. sesame oil and remaining 5 Tbs. soy sauce, mix well, reserve.
4. Whisk separated eggs well and cook each as you would an omelet. Julienne, reserve.
5. Stir-fry each vegetable individually in scant olive oil to wilt/soften, maybe 2 minutes, then season with salt and pepper, let cool, and combine in large bowl.
6. Stir-fry pork, season and let cool, then combine with vegetables.
7. Stir-fry noodles, combine with pork and vegetables.
8. Drizzle remaining 2 Tbs. dark sesame oil over mixture. Adjust seasonings to taste and garnish with the julienned yellow and white omelet.
*Spinach is traditional, but Un Hee Han doesn’t like it so she substitutes broccoli. Up to you.