This is one of the brightest dishes in Korea, it is often prepared for a festive table. They say that the reigning monarch in the 17th century did not have a day that he did not taste a portion of chapche, he loved it very much. I have, as always, the most approximate version, as far as possible. P.S. The amount of pepper and garlic is indicated for medium-sharp taste, if desired, you can add.
Pour boiling water over shiitake mushrooms for 2-3 hours, rinse.
Cut the beef into thin layers, add soy sauce, sugar,
pepper paste, sesame oil (vegetable), shiitake plates. Set aside, if marinated for more than 30 minutes, put in the refrigerator.
Pour boiling water over the noodles for 2-4 minutes. Drain, rinse, let the water drain, and put in a large salad bowl. For convenience, cut with scissors. Add ground garlic ( in my case, pepper paste), 1 tbsp sesame oil, 1 tsp sugar and 1 tsp soy sauce, a little salt. Stir.
Beat the yolks until smooth.
Heat the pan, grease with vegetable oil and hold with a napkin, remove excess oil, leaving an oil film.
Pour out the yolks and turn off the pan, fry the pancake on the residual heat. Turn over and fry on the other side, roll up hot and set aside.
Cut into thin strips of pepper, mushrooms, onion feathers, carrots straws. The dish is prepared quickly, so the slicing should be ready.
Fry onion and green onion in vegetable oil for 2-3 minutes.
Put it to the noodles.
Also quickly fry the mushrooms, separately pepper and carrots, add to the salad bowl.
The last to fry the meat, slightly pressing from the marinade. Put everything on the noodles.
While the vegetables and meat are frying, prepare the dressing. Mix 1 tbsp sesame oil, pepper paste (chili pepper + garlic), ground garlic, 1 tsp sugar, 1 tsp soy sauce, 1/2 tsp rice vinegar.
Add the dressing and gently mix everything in the salad bowl, more convenient with your hands. Garnish with yolk rolls and green onions.
Fry the sesame seeds. Sprinkle generously with sesame seeds and serve.