Japchae

Ingredients

• •Sweet potato glass noodles
• •Beef
• •Spinach
• •Carrots
• •Onion
• •Shiitake mushrooms
• •Soy sauce
• •Sesame oil

Steps

1. 1Soak dried sweet potato starch noodles (dangmyeon) in warm water until pliable, then boil them briefly until translucent and chewy, and rinse with cold water to stop the cooking.
2. 2Toss the drained noodles with a little sesame oil and soy sauce while still warm so they don't stick together and begin absorbing flavor.
3. 3Separately stir-fry julienned carrots, onion, and spinach each on their own, since they cook at different rates and are seasoned individually with salt and sesame oil to preserve their distinct colors and textures.
4. 4Marinate thin strips of beef in soy sauce, garlic, sugar, and sesame oil, then quickly stir-fry them along with sliced shiitake mushrooms until just cooked through.
5. 5In a large bowl or wok, combine the noodles with all the stir-fried vegetables and beef, then add a well-balanced sauce of soy sauce, sugar, and sesame oil.
6. 6Toss everything together thoroughly using tongs or chopsticks so the noodles and vegetables coat evenly without breaking apart.
7. 7Taste and adjust the seasoning, adding a touch more sesame oil or soy sauce as needed for a glossy finish.
8. 8Garnish with toasted sesame seeds and serve japchae warm or at room temperature as a side dish or light main.