Traditional Japchae

Ingredients

• Sweet potato starch noodles (dangmyeon)200g
• Beef sirloin or tenderloin150g
• Shiitake mushrooms50g
• Spinach100g
• Carrot1/2 medium
• Yellow onion1/4 medium
• Garlic2 cloves
• Soy sauce4 tbsp
• Sesame oil2 tbsp
• Sugar1 tbsp
• Toasted sesame seeds1 tbsp
• Vegetable oil2 tbsp
• Saltto taste
• Black pepperto taste
• Waterfor boiling

Steps

1. 1

   Soak sweet potato noodles in warm water for 30 minutes until softened. Drain and cut into shorter lengths (about 6-8 inches).

2. 2

   Marinate thinly sliced beef with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, and a pinch of black pepper. Set aside.

3. 3

   Blanch spinach in boiling salted water for 30 seconds. Drain, rinse with cold water, squeeze out excess water, and season with a pinch of salt and 1 tsp sesame oil.

4. 4

   Julienne carrot and onion. Slice shiitake mushrooms thinly. Mince garlic.

5. 5

   Stir-fry beef in a lightly oiled pan until cooked through. Remove from pan and set aside.

6. 6

   Stir-fry onion and carrot in the same pan with 1 tbsp vegetable oil until tender-crisp.

7. 7

   Add shiitake mushrooms and minced garlic, stir-fry for another minute until fragrant.

8. 8

   Add the drained noodles to the pan. Pour in the remaining soy sauce (3 tbsp), sugar (2 tsp), and sesame oil (1 tbsp). Stir-fry for 5-7 minutes, tossing constantly, until noodles are cooked and coated.

9. 9

   Return the cooked beef to the pan. Add the seasoned spinach. Toss everything together gently until well combined and heated through.

10. 10

    Season with salt and pepper to taste. Stir in toasted sesame seeds.

11. 11

    Serve hot, garnished with extra sesame seeds.