Korean Glass Noodles with Vegetables (Japchae)

Ingredients

• 200g dangmyeon (Korean sweet potato glass noodles)
• 150g beef sirloin, thinly sliced
• Beef marinade: 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, 1 garlic clove minced
• 1 onion, thinly sliced
• 2 carrots, julienned
• 1 red bell pepper, julienned
• 4 oz spinach
• 4 dried shiitake mushrooms, rehydrated and sliced
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp sugar
• Sesame seeds and scallions to garnish

Instructions

1. 1

   Rehydrate shiitake mushrooms in warm water for 20 minutes. Squeeze out water and slice.

2. 2

   Marinate beef in soy sauce, sesame oil, sugar, and garlic for 15 minutes.

3. 3

   Cook noodles in boiling water for 6-8 minutes until tender. Drain, rinse with cold water, and cut into shorter lengths with scissors.

4. 4

   Season cooked noodles with 1 tbsp soy sauce and 1 tsp sesame oil. Set aside.

5. 5

   Stir-fry each vegetable (onion, carrots, bell pepper, mushrooms, spinach) separately in a little oil with a pinch of salt. Set each aside.

6. 6

   Stir-fry beef until cooked through.

7. 7

   Combine noodles, all vegetables, and beef in a large bowl. Add remaining soy sauce, sesame oil, and sugar. Toss well to combine.

8. 8

   Garnish with sesame seeds and scallions. Serve at room temperature.