Japchae (Korean Glass Noodle Stir-fry)

Ingredients

• 8 oz Korean glass noodles (dangmyeon)
• ¾ lb Sirloin or ribeye steak, thinly sliced
• ⅓ cup Soy sauce
• 3 tbsp Sesame oil
• 2 tbsp Brown sugar
• 4 clove Garlic, minced
• ½ tsp Black pepper
• 1 medium Carrot, julienned
• 5 oz Spinach
• ½ medium Onion, thinly sliced
• 4 oz Shiitake mushrooms, sliced
• 1 medium Bell pepper (red or yellow), julienned
• 2 tbsp Vegetable oil
• 1 tbsp Toasted sesame seeds (optional)

Steps

1. Prepare the noodles: Boil glass noodles according to package directions until tender but still chewy. Drain, rinse with cold water, and toss with 1 tablespoon sesame oil to prevent sticking. Cut into shorter strands with kitchen shears.
2. Marinate the beef: In a bowl, combine sliced beef with 1 tablespoon soy sauce, 1 teaspoon minced garlic, and a pinch of black pepper. Mix well and set aside.
3. Prepare the sauce: In a small bowl, whisk together remaining soy sauce, 2 tablespoons sesame oil, brown sugar, and remaining minced garlic.
4. Stir-fry vegetables: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add carrots, onions, mushrooms, and bell pepper; stir-fry for 3-5 minutes until tender-crisp. Remove vegetables and set aside.
5. Cook spinach and beef: In the same skillet, quickly blanch spinach for 30 seconds until wilted. Squeeze out excess water and set aside. Add remaining vegetable oil, then stir-fry the marinated beef until cooked through, about 2-3 minutes. Remove beef and set aside.
6. Combine and finish: Return all cooked vegetables, beef, and glass noodles to the large skillet or wok. Pour the prepared sauce over everything. Toss well for 2-3 minutes over medium heat until all ingredients are evenly coated and heated through.
7. Serve: Transfer to a serving platter. Garnish with toasted sesame seeds, if desired, and serve warm or at room temperature.