Yukgaejang Bibim-myeon (Spicy Beef Mixed Noodles)

Method

1. Bring water to the boil in a 16 cm pot over high heat, lower in the cold eggs with a ladle and cook for 6 min 30 sec, then plunge them into cold water, cool and peel. The yolks will be soft and jammy.

   Add in this stepEggs, straight from the fridge 2

   high heat

2. Finely chop the white part of about 30% of the leeks and cut the rest into thin 6 cm strips. Put the oil and chopped leek in a 26 cm pan and cook over medium-low heat for 3 min until golden and fragrant. Turn the heat off (heat off), add the chilli flakes and garlic and stir in the residual heat for 1 min to make a chilli oil.

   Add in this stepNeutral oil 2½ tbspKorean leek (daepa) or thick spring onions 36 gKorean chilli flakes (gochugaru) 1½ tbspGarlic, minced 2 tsp

   medium-low heat→heat off

3. Scrape most of the chilli oil into a large bowl, leaving a thin film in the pan. Add the soy sauce, sugar, vinegar and sesame oil to the bowl and mix into a sauce.

   Add in this stepSoy sauce 1½ tbspSugar 2 tspRice vinegar 2 tspToasted sesame oil 2 tsp

4. Heat the pan with the leftover chilli oil over medium-high heat, add the sliced beef and stir-fry for 2 min until no pink remains, then add the sliced shiitake and leek strips and cook for 2 min more.

   Add in this stepThinly sliced beef brisket (hot-pot or shabu-shabu cut) 200 gFresh shiitake mushrooms 3Korean leek (daepa) or thick spring onions 84 g

   medium-high heat

5. Bring water to a rolling boil in a 22 cm pot over high heat, blanch the bean sprouts for 1 min and lift them out, then cook the noodles in the same water for 3 min (check the packet). Shake off the water but do not rinse.

   Add in this stepBean sprouts 100 gFresh wheat noodles (kalguksu or udon) 300 g

   high heat

6. Add the hot noodles to the sauce bowl with the beef, shiitake, leeks and bean sprouts and toss until evenly coated. Pile into bowls, top with the halved eggs and sprinkle with sesame seeds.

   Add in this stepToasted sesame seeds 1 tsp