Japchae

Ingredients

• 8 oz Korean glass noodles (dangmyeon)
• ¾ lb Beef sirloin or ribeye, thinly sliced
• ⅓ cup Soy sauce
• 3 tbsp Sesame oil
• 2 tbsp Sugar
• 4 clove Garlic, minced
• ½ tsp Black pepper
• 1 Carrot, julienned
• 5 oz Spinach
• ½ Onion, thinly sliced
• 4 oz Shiitake mushrooms, sliced
• 1 Red bell pepper, julienned
• 2 tbsp Vegetable oil
• 1 tbsp Sesame seeds, toasted (optional)

Steps

1. Prepare the sauce by whisking together 1/4 cup soy sauce, 2 tablespoons sesame oil, 2 tablespoons sugar, 2 minced garlic cloves, and 1/2 teaspoon black pepper in a small bowl.
2. Marinate the thinly sliced beef with 2 tablespoons of the prepared sauce for at least 15 minutes.
3. Cook the glass noodles according to package directions, typically boiling for 6-8 minutes until tender. Drain, rinse with cold water, and toss with 1 tablespoon of sesame oil to prevent sticking. Cut noodles into manageable lengths.
4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the marinated beef until cooked through, then remove from the skillet and set aside.
5. In the same skillet, add the remaining 1 tablespoon vegetable oil. Stir-fry the julienned carrots, sliced onion, sliced shiitake mushrooms, and julienned red bell pepper for 3-5 minutes until tender-crisp. Add the spinach and cook until wilted.
6. Return the cooked beef to the skillet with the vegetables. Add the cooked glass noodles and the remaining sauce. Toss everything together vigorously for 2-3 minutes until well combined and heated through.
7. Taste and adjust seasoning if needed. Serve warm, garnished with toasted sesame seeds if desired.