Glass Noodle Stir-fry

Japchae

Ingredients

200g sweet potato starch noodles 150g beef 1 carrot 1 onion 1 red bell pepper 100g spinach 5 shiitake mushrooms 4 garlic cloves soy sauce sesame oil sugar sesame seeds

Detail Steps and Procedure

Prepare Noodles (Time: 0-15 minutes): Bring large pot of water to boil. Add 200g sweet potato starch noodles (dangmyeon). Cook 7-8 minutes until tender but still chewy (al dente texture). Drain, rinse with cold water to stop cooking. Drain well. Using kitchen scissors, cut noodles into manageable lengths (about 6-8 inches). Toss with 1 tbsp sesame oil to prevent sticking. Set aside. Prepare Vegetables (Time: 15-30 minutes): Carrot: Julienne 1 carrot. Saut in 1 tsp oil with pinch of salt 2 minutes. Set aside. Onion: Thinly slice 1 onion. Saut 3 minutes until translucent. Set aside. Bell pepper: Julienne 1 red bell pepper. Saut 2 minutes. Set aside. Spinach: Blanch 100g spinach 30 seconds. Rinse, squeeze dry. Season with 1/2 tsp sesame oil, pinch of salt. Mushrooms: Slice 5 shiitake mushrooms. Saut with 1 tsp soy sauce 3 minutes. Set aside. Prepare Beef (Time: 30-40 minutes): Thinly slice 150g beef (sirloin or ribeye). Marinate with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1/2 tsp black pepper for 15 minutes. Saut 3-4 minutes until cooked through. Set aside. Combine (Time: 40-50 minutes): In large mixing bowl, combine noodles with 3 tbsp soy sauce, 2 tbsp sugar, 2 tbsp sesame oil. Mix well. Add all cooked vegetables and beef. Add 4 minced garlic cloves. Using hands or tongs, gently toss everything together until evenly distributed. Final Touch (Time: 50-55 minutes): Taste and adjust seasoning with more soy sauce or sugar if needed. Sprinkle with 1 tbsp toasted sesame seeds. Serve (Time: 55-60 minutes): Can be served warm, at room temperature, or chilled. Garnish with additional scallions if desired.

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