Japchae

Ingredients

• 250 g Sweet potato starch noodles (Dangmyeon)
• 150 g Beef sirloin or ribeye, thinly sliced
• 150 g Spinach, blanched and squeezed
• 1 medium Carrot, julienned
• 1 small Onion, sliced
• 5 pieces Shiitake mushrooms, sliced
• 4 tbsp Soy sauce
• 2 tbsp Toasted sesame oil
• 2 tbsp Brown sugar
• 1 tbsp Garlic, minced
• 1 tbsp Toasted sesame seeds(optional)

Instructions

1. 1

   Boil the sweet potato noodles in a large pot for 7 minutes or until chewy and translucent. Drain and rinse with cold water. Cut the noodles with kitchen shears to about 6-7 inches in length.

2. 2

   In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, and minced garlic to create the sauce.

3. 3

   In a large skillet or wok, stir-fry the beef strips until browned. Remove and set aside.

4. 4

   In the same skillet, sauté the onions, carrots, and mushrooms individually with a pinch of salt until tender-crisp.

5. 5

   Combine the noodles, cooked beef, sautéed vegetables, and blanched spinach in the large skillet over low heat.

6. 6

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

7. 7

   Garnish with toasted sesame seeds and serve warm or at room temperature.