Korean Spicy Noodles

flank steak (cut across the grain into thin slices then cut into 2” length pieces)

sesame oil

Korean sweet potato starch noodles (dangmyeon) (see notes)

yellow onion (thinly sliced, then cut into 1” lengths)

shiitake mushrooms (sliced)

carrots, cut into matchsticks (from about 3 medium carrots)

red bell pepper (sliced)

baby spinach (about 2 oz.)

low sodium soy sauce

brown sugar

rice wine (NOT VINEGAR) (may substitute dry sherry (see notes))

Gochujang or more if desired*

pepper

garlic cloves (minced)

freshly ground ginger ((may substitute 1 teaspoon ground))

cornstarch

beef bouillon

green onions (chopped)

sesame seed