Japchae with Beef

• 6 oz Korean sweet potato starch noodles (dangmyeon)
• 4 oz beef (sirloin or ribeye), cut into thin strips
• 1 bunch fresh spinach, washed
• 1 carrot, julienned
• 1/2 onion, thinly sliced
• 4 shiitake or wood ear mushrooms, sliced
• 3 tbsp soy sauce
• 2 tbsp sugar
• 2 tbsp sesame oil
• 1 clove garlic, minced
• 1 tbsp roasted sesame seeds

Instructions

1. 1

   In a small bowl, mix soy sauce, sugar, sesame oil, and minced garlic to make the sauce.

2. 2

   Season the beef strips with 1 tbsp of the sauce. Set aside.

3. 3

   Boil water in a pot. Blanch the spinach for 30 seconds, drain immediately, rinse with cold water, and squeeze out excess moisture. Season with a pinch of salt and a drop of sesame oil.

4. 4

   In the same boiling water, cook the noodles for 6-7 minutes until soft and chewy. Drain and rinse under cold water. Cut noodles with scissors into shorter lengths.

5. 5

   Heat a skillet over medium heat. Sauté the marinated beef until cooked through. Remove from pan.

6. 6

   In the same pan, sauté onions, carrots, and mushrooms lightly with a little oil until tender-crisp (about 2-3 minutes).

7. 7

   Add the noodles, beef, and spinach to the pan. Pour the remaining sauce over everything.

8. 8

   Stir fry for 1-2 minutes until everything is well combined and heated through. Sprinkle with sesame seeds and serve.