Japchae (Sweet Potato Starch Noodles)

Ingredients

• 250 g Dangmyeon (Sweet potato starch noodles)
• 150 g Lean beef or pork strips(optional)
• 200 g Spinach
• 1 medium Carrot, julienned
• 1 small Onion, sliced
• 5 pieces Shiitake mushrooms, sliced
• 4 tbsp Soy sauce
• 3 tbsp Toasted sesame oil
• 2 tbsp Sugar
• 1 tbsp Garlic, minced
• 1 tbsp Toasted sesame seeds
• 2 tbsp Vegetable oil

Instructions

1. 1

   Boil the sweet potato starch noodles in a large pot for 7 minutes or until translucent and chewy. Drain and rinse with cold water. Cut with kitchen shears into shorter lengths.

2. 2

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

3. 3

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

4. 4

   Heat vegetable oil in a large pan or wok. Sauté the onions, carrots, and mushrooms until softened. If using meat, cook it thoroughly with the vegetables.

5. 5

   Add the cooked noodles and the sauce mixture to the pan. Stir-fry over medium heat for 2-3 minutes until the noodles have absorbed the sauce and are glossy.

6. 6

   Fold in the seasoned spinach and toss everything together.

7. 7

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