Bulgogi Beef Japchae

Ingredients

• 8 ounces Sweet potato starch noodles (Dangmyeon)
• 10 ounces Pre-marinated bulgogi beef
• 5 ounces Spinach
• 1 medium Carrot, julienned
• 0.5 large Yellow onion, sliced
• 4 pieces Shiitake mushrooms, sliced
• 3 tablespoons Soy sauce
• 2 tablespoons Toasted sesame oil
• 1 tablespoon Granulated sugar
• 1 tablespoon Toasted sesame seeds
• 2 tablespoons Vegetable oil
• 3 stalks Green onions, cut into 2-inch lengths(optional)

Instructions

1. 1

   Boil the sweet potato starch noodles in a large pot of water for 7 minutes until translucent and chewy, then drain and rinse with cold water.

2. 2

   Blanch the spinach in boiling water for 30 seconds, rinse in cold water, squeeze out all excess moisture, and season with a drop of sesame oil.

3. 3

   In a large skillet or wok over high heat, cook the pre-marinated bulgogi beef until fully browned and slightly caramelized, then set aside.

4. 4

   Wipe the skillet, add one tablespoon of vegetable oil, and stir-fry the onions, carrots, and shiitake mushrooms until softened but still vibrant.

5. 5

   Use kitchen shears to cut the drained noodles into shorter, manageable lengths (about 6-7 inches) to make mixing easier.

6. 6

   In a small bowl, whisk together the soy sauce, sugar, and remaining sesame oil to create the finishing seasoning sauce.

7. 7

   Add the noodles, cooked beef, and blanched spinach into the skillet with the vegetables over medium heat.

8. 8

   Pour the seasoning sauce over the mixture and toss vigorously for 2-3 minutes until the noodles have absorbed the flavors and everything is heated through.