Korean Glass Noodle

Korean Glass Noodle


1 package Hong Shu Fen Si Noodle (Korean noodle) or potato starch vermicelli
8 oz sliced beef/pork (preferably the hotpot slices)
2 stalks scallion
4 oz Vidalia onion
2 oz finely julienned carrots
2 oz finely julienned red/orange peppers
3 tbsp white sesame seeds
3 tbsp black sesame seeds
2 cups Korean Bulgogi sauce


Marinade sliced beef with onion, Vidalia onion, julienne carrots, white sesame seeds, and Korean bulgogi sauce. (leave for 2 hours, overnight yields best result)
Boil noodles for 3-4 minutes, then drain while rinsing with cold water. Make sure to wash most of the starch out.
Pan fry the sliced beef with oil and ALL the marinade.
Once cooked, add the cold Korean noodle to the mix, and heat until warm. *Warning* Do Not Overcook the Korean noodles.
If you need more Bulgogi sauce, just add at the end and mix with the noodles.

This recipe was made when I was experimenting making the noodles. I love the Korean Noodles, but for the life of me, I could not figure out how to make the noodles brown. The Fensi noodles were white, so I tried marinating the cold noodles with the sauce. Yes the noodles eventually turned brown, but I figured you could do that with some dark mushroom soy sauce for color in less time.
The Bulgogi sauce is addictive, so go easy on it. You can always add salt, although I didn't.