Egg-Free Japchae (Glass Noodle Stir-Fry)

Ingredients

• about 225 g Korean glass noodles (dangmyeon)
• about 225 g Beef sirloin
• 3 tbsp Soy sauce
• 1 tbsp Brown sugar
• 2 tbsp Sesame oil
• 3 cloves Garlic
• 1/2 medium Onion
• 1 medium Carrots
• 4 cups Spinach
• 1 cup Mushrooms (shiitake or oyster)
• 1/2 medium Bell pepper (red or yellow)
• 2 stalks Green onions
• 1 tbsp Toasted sesame seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 225 g Korean glass noodles in a large bowl and cover with warm water. Let them soak for 30 minutes, or until they are softened and flexible.
2. 2While the noodles soak, prepare the beef marinade. In a medium bowl, combine the about 225 g Beef sirloin (sliced into thin strips), 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, and 1 minced clove of the 3 cloves garlic. Mix well and let it marinate for 15 minutes.
3. 3Prepare the vegetables. Thinly slice the 1/2 medium onion, 1 medium carrots, 1/2 medium bell pepper, and 1 cup mushrooms. Wash the 4 cups spinach. Finely mince the remaining 2 cloves of garlic. Chop the 2 stalks green onions.
4. 4Bring a large heavy-bottomed pot of water to a boil over high heat (100°C / 100°C). Add the soaked and drained about 225 g Korean glass noodles and cook for 6 to 8 minutes, or until they are translucent and have a chewy texture. Drain the noodles well and immediately toss them with 1 tbsp soy sauce and 1 tbsp sesame oil to prevent sticking.
5. 5Heat a large 30.48 cm skillet or wok over medium-high heat (190.6°C / 190°C). Add the marinated beef and stir-fry for 3 to 5 minutes, or until it is browned and cooked through. The internal temperature should reach 71°C. Remove the beef from the skillet and set aside.
6. 6Add the 1/2 medium onion, 1 medium carrots, 1/2 medium bell pepper, and 1 cup mushrooms to the same skillet. Stir-fry for 4 to 6 minutes, or until the vegetables are slightly softened but still have a slight crispness. Add the 2 minced cloves of garlic and stir-fry for 1 more minute until fragrant.
7. 7Add the 4 cups spinach to the skillet. Stir-fry for 1 to 2 minutes, or until the spinach is wilted. Return the cooked beef to the skillet with the vegetables.
8. 8Add the cooked glass noodles to the skillet with the beef and vegetables. Toss everything together gently to combine. Stir in the remaining 1 tbsp soy sauce and 1 tbsp sesame oil. Cook for 1 to 2 minutes more, allowing the flavors to meld.
9. 9Serve the Japchae warm. Garnish with the chopped 2 stalks green onions and 1 tbsp toasted sesame seeds.

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