Instructions: In salted boiling water, cook bean threads 3 to 4 minutes until transparent. Remove from heat. Drain and cut into 2 1/2-inch lengths.

Cut beef into julienne strips. In a bowl combine the Sauce A ingredients and add beef to marinate.

Slice green onion diagonally. Remove stems of shiitake mushrooms and cut into julienne strips. Cut ear mushrooms into bite size pieces. Cut carrot and green pepper into julienne strips.

Heat salad oil in a skillet and add green onion. Cook briefly and season with salt and pepper. In the same manner cook all vegetables.

Heat salad oil in a skillet and cook beef strips.

In a bowl combine the Sauce B ingredients. Add bean threads and mix well. Add vegetables and beef. Mix lightly and transfer to serving bowl. Garnish with shredded omelet.

To make the shredded omelet: Korean dishes often use this as a colorful garnish. The yolks and whites may also be cooked separately to add two-tone colors. Do not brown the surface when cooking.

Beat egg lightly (do not whisk), add a pinch of salt. Pour into hot thinly greased skillet or square omelet pan.

Roll the skillet around to spread evenly, over very low heat. When the surface is nearly dry, separate the edges and turn over; cook slightly.

Cut into 1- to 1 1/2-inch-widths and place in layers. Shred finely. One egg yields about 3 tablespoons of shredded omelet.

This recipe yields 4 servings.

Comments: Much like a precursor to Japanese sukiyaki, this dish is redolent with vegetables, noodles, beef and is artfully garnished with egg strips.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.