Traditional Korean Japchae

Ingredients

• 250 grams Dangmyeon (Sweet potato starch noodles)
• 150 grams Beef ribeye, thinly sliced into strips
• 4 pieces Dried shiitake mushrooms, soaked and sliced
• 200 grams Fresh spinach
• 1 medium Carrot, julienned
• 1 medium Onion, thinly sliced
• 4 tablespoons Soy sauce
• 3 tablespoons Toasted sesame oil
• 2 tablespoons White sugar
• 1 tablespoon Minced garlic
• 1 tablespoon Toasted sesame seeds
• 0.5 teaspoon Black pepper(optional)

Instructions

1. 1

   Marinate the beef strips and sliced shiitake mushrooms in a mixture of 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon minced garlic for 20 minutes.

2. 2

   Blanch the spinach in boiling water for 30 seconds, rinse in cold water, squeeze out excess moisture, and season with a pinch of salt and a drop of sesame oil.

3. 3

   Boil the sweet potato starch noodles in a large pot for 7 minutes until translucent and chewy; drain and cut them with kitchen shears into shorter lengths.

4. 4

   In a small bowl, whisk together the remaining soy sauce, sugar, and sesame oil to create the primary seasoning sauce.

5. 5

   Sauté the onions and carrots separately in a lightly oiled pan over medium-high heat until softened but still vibrant in color.

6. 6

   In the same pan, stir-fry the marinated beef and mushrooms until the meat is fully cooked and the juices have reduced.

7. 7

   Place the cooked noodles in a large mixing bowl, pour the seasoning sauce over them, and toss well to ensure they don't stick together.

8. 8

   Add all the prepared vegetables and beef to the noodles, sprinkle with sesame seeds, and toss everything by hand to combine thoroughly.