• Glass noodles (cellophane noodles)60g
• Ground beef120g
• Bell peppers2
• Carrot30g
• ★Sugar2 tbsp
• ★Sake (rice wine)2 tbsp
• ★Mirin (sweet rice wine)1 tbsp
• ★Soy sauce3 tbsp
• ★Dashida (Korean beef seasoning)2 tsp
• Vegetable oil2 tsp
• Sesame oil2 tsp
• White sesame seeds2 tsp

1. 1

   In a bowl, mix together 2 tbsp sugar, 2 tbsp sake, 1 tbsp mirin, 3 tbsp soy sauce, and 2 tsp Dashida to prepare the combined seasoning.

2. 2

   Soak 60g of glass noodles in boiling water for about 5 minutes until softened. Drain well in a colander and pat dry. Use immediately.

3. 3

   Heat 2 tsp vegetable oil in a frying pan over medium heat and stir-fry 120g of ground beef.

4. 4

   Once the beef changes color, add 30g of julienned carrot and continue stir-frying.

5. 5

   Add 60g of glass noodles and 2 bell peppers, mixing everything together while stir-frying.

6. 6

   Add the ★ seasonings and stir-fry until the flavors coat the ingredients evenly. When the liquid reduces, add 2 tsp sesame oil and 2 tsp white sesame seeds, quickly mixing to preserve the aroma, then remove from heat immediately.

7. 7

   Plate the dish with colorful presentation and serve.

Avoid overcooking the beef and vegetables. It is important to mix thoroughly so the flavors coat the glass noodles well. Once sesame oil is added, remove from heat quickly to preserve its fragrant aroma.

• Calories320 kcal
• Protein16 g
• Fat10 g
• Carbs35 g
• Sodium2.8 g