It's been a while since I made Korean beef noodles, mainly because I eat beef less frequently than I once did.
As always, the prep and assembly of this dish went swimmingly. Every time I cook it, I'm still amazing at how well the timing of the recipe works. The end result is a bowl of tender sliced beef over a bowl of spicy, savory noodles. The blend of garlic, scallions and chile makes the lips tingle without being excessively hot; if you wanted to raise the heat quotient higher, you could easily add more dried chiles. The dried chile is part of the recipe, but I think this is the first time I've prepared the recipe with it; it's definitely better than the Tabasco sauce I had been using since the chile infuses the oil with its spiciness.
I had hoped to illustrate this post with a photo but alas, none of them came out. Food photography can be an unforgiving pastime.