Korean Food I'm Trying

I really have more then enough for 1 person  this dish was great to my taste 1 tbsp soy sauce      Gluten Free 1 tsp rice vinegar 1 tbsp sesame oil  heat in pan & coat meat 1 med size potato  1/2c Daikon radish 1/2c Korean Squash    I fried up all in pan with coconut cooking spray & tell was tinder 1/2c baby Napa cabbage 1 green onion 1/4c fresh sprouts 1/2 a dime round Enoki mushrooms  when adding paste I add all above paste was a mix for Jjajangmyeon  I came across as leaving the store & tossed it in  was planning to use 1/2 but ended up using it all with 1c water  I put over rice in this picture but also made Jjajangmyeon with Gluten Free Noodles      I eat it!!! for lunch 1/2c both but when I had the noodles found I liked how messy it was reminded me of when I was a kid & everything          ...

I made my shopping list and added a few more sea weeds to try in cooking

1/4 lb ribeye steak, cut into matchstick strips 6 oz of glass, cellophane, or rice noodles 1/2 lb spinach Neutral oil for stir-frying 1 small sweet onion, sliced thinly 1 medium carrot, cut into matchsticks 3-5 shiitake mushrooms, cut into matchsticks 1 tablespoon dark sesame oil 6 tablespoons prepared sweet soy sauce concoction (see recipe below) Beef Marinade 1 tablespoon prepared sweet soy sauce concoction (see recipe below) 1 tablespoon minced scallions (not shown because I thought I had some but must have used them up) 1 teaspoon dark sesame oil Preparation Mix beef and marinade ingredients in a bowl. If you're like me and double or triple the beef, do the same for the marinade. Set aside in fridge while you prepare the rest of the dish. Place glass noodles in heatproof bowl and pour boiling water over them until covered. Let soften for 8 minutes and drain. If noodles are extra long, cut in half with kitchen scissors. In a large skillet, heat neutral oil over medium hi...