Spicy Gochujang Japchae

Ingredients

• 6 ounces Sweet potato starch noodles (Dangmyeon)
• 2 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons Soy sauce
• 2 tablespoons Toasted sesame oil
• 5 cloves Garlic cloves, minced
• 1 tablespoon Brown sugar
• 1/2 pound Lean beef or pork, thinly sliced
• 4 cups Spinach, fresh
• 1 medium Carrot, julienned
• 1/2 large Onion, thinly sliced
• 4 ounces Shiitake mushrooms, sliced
• 1 teaspoon Toasted sesame seeds(optional)

Instructions

1. 1

   Boil the sweet potato starch noodles in a large pot for 7 minutes or until translucent and chewy, then drain and rinse with cold water.

2. 2

   Whisk together the gochujang, soy sauce, minced garlic, brown sugar, and one tablespoon of sesame oil in a small bowl to create the spicy sauce.

3. 3

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

4. 4

   Heat a large skillet or wok over medium-high heat with a splash of oil and stir-fry the meat until fully browned.

5. 5

   Add the onions, carrots, and mushrooms to the skillet, sautéing until the vegetables are softened but still slightly crisp.

6. 6

   Add the cooked noodles and the prepared gochujang sauce to the skillet with the vegetables and meat.

7. 7

   Toss everything together over medium heat for 2-3 minutes until the noodles have absorbed the sauce and are heated through.

8. 8

   Turn off the heat, stir in the seasoned spinach and remaining sesame oil, and garnish with sesame seeds before serving.