Japchae Sweet Potato Noodles with Beef and Vegetables

What you need

• 225 g (8 oz) dangmyeon, Korean sweet potato starch noodles
• 200 g (7 oz) beef sirloin, cut into thin matchsticks
• 5 tbsp soy sauce, 1 tbsp for the beef, 4 tbsp for the noodles
• 2 tbsp sugar, 1 tsp for the beef, the rest for the noodles
• 4 cloves garlic, minced
• 4 tbsp toasted sesame oil, divided
• 1/2 tsp black pepper
• 6 shiitake mushrooms, fresh, or dried and soaked, thinly sliced
• 250 g (9 oz) spinach, trimmed and washed
• 2 eggs
• 1 medium onion, thinly sliced
• 1 medium carrot, cut into thin matchsticks
• 3 scallions, cut into 5 cm lengths
• 2 tbsp vegetable oil, for frying
• 1/2 tsp salt, plus pinches as needed
• 1 tbsp toasted sesame seeds

Method

Restated from the original video

1. 1

   Mix the beef with 1 tbsp of the soy sauce, 1 tsp of the sugar, a quarter of the garlic, 1 tsp of the sesame oil and a pinch of black pepper. Add the shiitake, toss and set aside for 15 min.

2. 2

   Bring a large pot of water to a boil. Blanch the spinach for 30 seconds, lift it out with tongs, rinse in cold water and squeeze it dry. Keep the water boiling for the noodles.

3. 3

   Toss the spinach with a pinch of salt and 1 tsp of the sesame oil.

4. 4

   Beat the eggs with a pinch of salt. Heat a little of the vegetable oil in a nonstick pan over low heat, pour in the egg, swirl into a thin sheet and cook until set, 1-2 min per side. Roll it up and slice into thin ribbons.

5. 5

   Add a little more oil to the pan, raise the heat to medium-high and stir-fry the onion with a pinch of salt until just soft, 2 min. Move to a large bowl.

6. 6

   Stir-fry the carrot with a pinch of salt until tender-crisp, 1-2 min, and add it to the bowl. Do the same with the scallions for 30 seconds.

7. 7

   Stir-fry the beef and shiitake over high heat until the beef is cooked through and the liquid has gone, 3-4 min. Add to the bowl.

8. 8

   Cook the noodles in the boiling water until soft and chewy, 6-7 min. Drain, rinse briefly under cold water and cut them a few times with scissors.

9. 9

   In the large bowl, mix the remaining soy sauce, sugar, garlic and sesame oil with a few grinds of black pepper.

10. 10

    Add the noodles and the spinach to the bowl and toss everything together by hand or with tongs until the noodles are glossy and evenly brown.

11. 11

    Taste and add a little more soy sauce or sugar if needed.

12. 12

    Pile onto a platter, top with the egg ribbons and sesame seeds, and serve warm or at room temperature.

Imported from salu-salo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.