Japchae (Glass Noodle Stir-Fry)

Ingredients

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

Instructions

1. 1

   Boil the sweet potato noodles in a large pot for 7 minutes or until chewy and translucent. Drain and rinse under cold water. Use kitchen shears to cut them into shorter lengths.

2. 2

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

3. 3

   In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Sauté the onions, carrots, and mushrooms until softened. Remove and set aside.

4. 4

   If using beef, stir-fry it in the same pan until fully cooked. Set aside.

5. 5

   Add the remaining oil to the pan and lightly toss the noodles for 2 minutes to warm them through.

6. 6

   Add the cooked vegetables, beef, blanched spinach, and the prepared sauce to the pan with the noodles.

7. 7

   Toss everything together over low heat for 2-3 minutes until the noodles have absorbed the sauce and everything is evenly coated.

8. 8

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