dangmyeon (sweet potato starch noodles), presoaked in water
1 small onion (thinly sliced)
1 carrot (julienned)
1 large bunch of spinach ( blanched, squeezed of excess water)
ground beef (amount of two fists combined)
3 stalks of scallion (cut into 3 inch pieces)
2 garlic cloves (minced)
Cook the noodles in boiling water until the noodles are still a bit chewy, then drain and rinse in cold water, and place in a large mixing bowl. Cut the noodles with scissors several times, and add a bit of sesame oil, to prevent the noodles from sticking together, and set aside.
Next, sauté your onions with a bit of olive oil in a pan until translucent, and set aside. Sauté the carrots and scallions in the pan with olive oil, and remove once the carrot is softened. Cook the ground beef in the pan, along with half of the minced garlic, 2 tbsp soy sauce, and 2 tbsp sugar over medium heat. Cook until the beef is done.
Add the onion, carrot, scallion, seasoned spinach, and ground beef into the bowl of noodles. Also add in the remaining minced garlic, 3-4 tablespoons of soy sauce, 2-3 tablespoons of sugar and 2 tablespoons of sesame oil. When adding the soy sauce, add it between the mixing, so that it is evenly distributed. Mix everything together by hand (use disposable gloves, if you have any). Taste for additional seasoning.
Once the flavour is to your liking, sprinkle some toasted sesame seeds, and mix thoroughly.