Bulgogi Japchae

Ingredients

• 6 ounces Dangmyeon (Sweet potato glass noodles)
• 0.5 pounds Ribeye or top sirloin, thinly sliced
• 4 tablespoons Soy sauce
• 3 tablespoons Toasted sesame oil
• 2 tablespoons Brown sugar
• 1 tablespoon Minced garlic
• 1 medium Carrot, julienned
• 0.5 medium Onion, thinly sliced
• 4 pieces Shiitake mushrooms, sliced
• 4 ounces Fresh spinach
• 1 tablespoon Toasted sesame seeds(optional)
• 2 tablespoons Vegetable oil

Instructions

1. 1

   Marinate the beef with 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of brown sugar, and the minced garlic for at least 20 minutes.

2. 2

   Boil the glass noodles in a large pot of water for 7 minutes until translucent and chewy; drain and rinse with cold water, then cut with scissors into shorter lengths.

3. 3

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

4. 4

   Heat 1 tablespoon of vegetable oil in a wok or large skillet and stir-fry the marinated beef over high heat until fully cooked; remove and set aside.

5. 5

   In the same pan, add another tablespoon of oil and stir-fry the onions, carrots, and mushrooms until softened but still slightly crisp.

6. 6

   Add the cooked noodles to the pan with the vegetables and pour in the remaining soy sauce, brown sugar, and sesame oil.

7. 7

   Toss in the cooked beef and blanched spinach, stir-frying everything together for 2-3 minutes until the noodles absorb the sauce and turn dark brown.

8. 8

   Transfer to a plate and garnish with toasted sesame seeds before serving warm or at room temperature.