Japchae

Ingredients

• Korean sweet potato starch noodles (dangmyeon) 200 g
• Beef sirloin, cut into thin strips 200 g
• Spinach 250 g
• Carrot, julienned 1 medium (100 g)
• Onion, sliced 1 large (150 g)
• Fresh shiitake mushrooms, sliced 100 g
• Green onions, cut into 5 cm pieces 3 (40 g)
• Garlic, minced 3 cloves
• Egg 1
• Soy sauce 3 1/2 tbsp
• Sugar 2 1/2 tbsp
• Sesame oil 2 tbsp
• Vegetable oil 2 tbsp
• Toasted sesame seeds 1 tbsp

Instructions

1. 1

   Boil the noodles for 6 minutes, drain, rinse in cold water and cut them into 15 cm lengths with scissors.

2. 2

   Toss the beef with 2 tsp of the soy sauce, 1 tsp of the sugar, 1 tsp of the sesame oil and half the garlic.

3. 3

   Blanch the spinach for 30 seconds, cool it in cold water, squeeze it dry and toss it with 1 tsp of the sesame oil.

4. 4

   Beat the egg, cook it as a thin omelette in a lightly oiled pan and cut it into thin strips.

5. 5

   In a little vegetable oil, stir-fry the onion, then the carrot, then the mushrooms with the green onions for 2-3 minutes each, and finally the beef for 3 minutes.

6. 6

   Stir-fry the noodles with the remaining soy sauce, sugar and garlic for 3 minutes, until they absorb the sauce.

7. 7

   Toss the noodles with the vegetables, beef, remaining sesame oil and the sesame seeds, and top with the egg strips.