KimChi Chapchae

1/2 loaf (300g) cabbage kimchi, 100g beef (rump), 1/2 (100g) onion, 100g bellflower roots, 1 egg, 50g young green onion , 50g sweet potato starch noodles, 1 red pepper, beef seasoning (1 tbsp. soy sauce, 1/2 tbsp. sugar, 2 tsp. chopped green onion, 1 tsp. grated garlic, 2 tsp. sesame oil, 2 tsp. parched sesame seeds, a dash of black pepper),- vegetable seasoning (1/2 tsp. salt, 1 tsp. chopped green onion, 1/2 tsp. grated garlic, 2 tsp. sesame oil, 2 tsp. parched sesame seeds), final seasoning(1 tbsp. soy sauce, 1 tbsp. sugar, 1 tbsp. sesame oil )

¨? Remove the inner part of cabbage kimchi and wash it off with water. Squeeze out the moisture and cut it in half. Slice it into 1cm wide pieces and marinate with sugar, sesame oil, and parched sesame seeds Slice beef into strips and marinate with beef seasoning. ¨? Trim young green onion and cut into 4cm slices. Cut red pepper in half and remove the seeds. Slice the half cut red pepper into 4cm pieces. ¨? Shred bellflower roots and season them with salt. Wash salt off of them with water and marinate them with vegetable seasoning. ¨? Put sweet potato starch noodles in water and boil them until translucent. Take them out and marinate with sesame oil, sugar, and soy sauce. ¨? Fry the yolk and white of the egg separately with salt and slice them.

¨ç Fry green onion on an oiled pan until translucent. Add shredded bellflower roots to the frying pan. Add sliced young green onion and
red pepper and fry them lightly. Pour into a bowl and let the heat out.
¨è Put oil in the pan again and fry the beef. Add kimchi and continue to fry.
¨é Mix the fried kimchi from Preparation ¨ç and the fried vegetables from Cooking ¨è with the marinated noodles. Marinate the mixture with
the final seasoning.
¨ê Serve on a dish with shredded, separately-fried egg on top.