This is an absolutely DELICIOUS dish, but it is very involved. Give yourself about two hours from start to finish. Every ingredient is seasoned and cooked individually, then they are all mixed together in a huge bowl. In the process you will dirty a TON of dishes, but don’t let that deter you – the great blend of flavors and textures is completely worth it!
(adapted from Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall)
4 tbsp rice wine or vermouth
3 tbsp sugar
8 green onions, white and pale green part only
6 cloves garlic, finely chopped
2 tbsp lemon juice
2 tbsp sesame seeds
8 oz chicken breast, sliced into 1/8″ by 3″ strips
8 oz lean beef tenderloin, sliced into 1/8″ by 3″ strips
3 tbsp vegetable oil
2 oz dried shiitake mushrooms, soaked in boiling water for about 2o minutes, then drained
3 tbsp soy sauce
5 tbsp sesame oil
1 lb napa cabbage hearts, stem part only, cut into 3/4″ by 3″ strips
1 lb spinach leaves, cut into 3 inch pieces
8 oz sweet potato noodles
1 red bell pepper, cut into thin strips
1 jalapeno, cut into thin strips
To make the seasoning for the meat: combine 2 tbsp vermouth, 1 tbsp sugar, 4 green onions, 2 cloves garlic, lemon juice, sesame seeds, and 1/2 tsp each of salt and pepper.
Stir well, then pour half into each of two bowls.
Toss the chicken in one bowl and the beef in the other
Wipe out the skillet, heat another tablespoon of oil, then add the beef and cook until done.
Place in the bowl with the chicken.
Squeeze as much liquid as possible out of the mushrooms, then cut into slivers.
Toss with 1 tbsp vermouth, 1 tbsp soy sauce, 2 green onions, 2 cloves garlic, 1 tbsp sesame oil and a pinch each of salt and pepper.
Heat 1 tbsp oil in the skillet, add the mushrooms, and cook for 10 minutes. Transfer to the bowl with the meat.
In a large pot, bring 3 quarts of water to a boil. Blanch the cabbage for about 3 minutes, then drain and plunge into cold water.
Squeeze out as much moisture as possible, then add to the bowl with the meat and mushrooms.
Fill the pot with water again, and blanch the spinach for about 10 seconds.
Drain, squeeze out all the water, then transfer to a bowl and toss with 1 tbsp vermouth, 1 green onion, 1 clove garlic, 1 tbsp sesame oil, and a pinch each of salt and pepper.