Korean Beef Noodles

I had a planned trip to Setonaikai yesterday, in between seeing the new Star Wars film (it was so epic) and then Spectre, which was a little underwhelming. I came out with a bottle of Fish Sauce (squid brand, the best) which I had planned, but my self control didn't stretch as far as not buying something that I've been looking for since I saw Nigella cook with it in her Korean Calamari recipe- gochuchang paste.
Gochuchang is a Korean fermented chilli paste, an essential condiment in Korea. It's nice and sweet, but also has a soy-sauce vibe from the fermentation. It is very spicy, but not so much that it kills the flavour. If you can't find it, use a Chinese sweet chilli sauce and add more chilli, but if you get the chance to buy it, DO!
1)Marinate some stir-fry steak (sliced sirloin for example) in a mixture of one tbsp of gochuchang, a small glug of soy sauce (don't add too much as it overpowers), a tbsp of Mirin for sweet aroma, about 2 tbsp fish sauce 2 tbsp rice vinegar and a pinch of sugar. Let it marinade for a good few hours, or overnight in the fridge.
2)Slice some veg, good choices are spring onion, carrot and baby corn. Also slice up some garlic thinly, and a seeded red long chilli. It may seem odd to add a chilli as the sauce is so firey, but long ones, especially with the seeds removed, really only add as much heat as the spring onion; you get sweet bell pepper flavour and a delicate piquancy. It's important that you slice everything into thin vertical strips rather than chunks, as then they cook faster and mix into the noodles. Stir fry in a wok in a little flavourles vegetable oil for about 3 minutes.
3)Remove the beef from the marinade and pour in the marinade to the wok and cook until it reduces.
4)Add the beef and cook for a brief couple of minutes, you don't want to overcook it.
5)Toss some cooked, drained glass noodles (beanthreads or rice Vermicelli) into the meat and veg. I prefer to add the toasted sesame oil here- if I was just briefly toasting asparagus spears for sushi or a light starter, I'd cook with it, but against the wok's intense heat and the other intense flavours, it's precious nutty flavour would get destroyed, so use it here as you get a slick pile of noodles, not dry and rusty and all the toasty, delicate flavour. A Korean staple is a bowl of Bibimbap, a rice bowl with raw vegetables and gochuchang and it's always topped with a fried or raw egg. I decided to adopt this here, and topped the noodles with a runny fried egg for richness.