Japchae with Hand-Cut Glass Noodles

Ingredients

• 150 g Sweet potato starch noodles (dangmyeon)
• 150 g Beef (ribeye or sirloin), thinly sliced
• 4 tbsp Soy sauce
• 2 tbsp Sugar
• 3 tbsp Sesame oil
• 4 cloves Garlic, minced
• 100 g Spinach
• 1 medium Carrot, julienned
• 6 pieces Shiitake mushrooms, sliced
• 1 medium Onion, thinly sliced
• 1 medium Green bell pepper, julienned(optional)
• 2 stalks Scallions, cut into 2-inch pieces
• 2 large Eggs, beaten and fried into thin sheets(optional)
• 1 tbsp Toasted sesame seeds
• 2 tbsp Vegetable oil
• 1/4 tsp Black pepper

Instructions

1. 1

   Soak the sweet potato starch noodles in warm water for 30 minutes, then drain and cut into manageable lengths with kitchen scissors.

2. 2

   Marinate the beef with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 minced garlic clove, and black pepper for 20 minutes while you prep the vegetables.

3. 3

   Julienne the carrot, onion, and bell pepper; slice the mushrooms; wash the spinach; and cut the scallions into 2-inch pieces.

4. 4

   Blanch the spinach in boiling water for 30 seconds, rinse in cold water, squeeze dry, and season with 1 tsp soy sauce, 1 tsp sesame oil, and a pinch of garlic. Set aside.

5. 5

   Stir-fry each vegetable separately in a lightly oiled pan over medium-high heat, seasoning each batch with a splash of soy sauce and sesame oil: carrots (1 minute), onions and bell pepper (2 minutes), mushrooms (2 minutes), and scallions (30 seconds). Set each aside.

6. 6

   Stir-fry the marinated beef in the same pan for 3-4 minutes until browned and cooked through. Set aside.

7. 7

   Fry the beaten eggs into a thin sheet, roll, and slice into thin julienne ribbons.

8. 8

   Bring a pot of water to a boil and cook the soaked noodles for 5-6 minutes until chewy and translucent. Drain, rinse in cold water, and toss with 1 tbsp sesame oil to prevent sticking.

9. 9

   In a large bowl, mix the noodles with 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp sesame oil, and remaining garlic.

10. 10

    Add the noodles to the pan with the beef and stir-fry over medium heat for 2-3 minutes, adding a splash of water if the noodles stick.

11. 11

    Return all the seasoned vegetables and spinach to the pan, toss gently to combine over low heat for 1-2 minutes, then adjust seasoning to taste.

12. 12

    Plate the japchae, top with egg ribbons and a sprinkle of toasted sesame seeds, and serve warm or at room temperature.