Japchae (Glass Noodle Stir-Fry)

Ingredients

• about 225 g Sweet potato starch noodles (dangmyeon)
• about 225 g Beef sirloin, thinly sliced
• 1 medium Carrots, julienned
• about 142 g Spinach, fresh
• 1/2 medium Onion, thinly sliced
• 1 cup Shiitake mushrooms, sliced
• 1/4 cup Soy sauce (gluten-free)
• 2 tbsp Brown sugar
• 2 tbsp Sesame oil
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1/4 tsp Black pepper
• 1 tsp Sesame seeds

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

Instructions

1. 1Place the about 225 g sweet potato starch noodles in a large bowl and cover them with approximately 4 cups (1000 ml) of warm water, between 37.78-43.33°C (38-43°C). Allow the noodles to soak for 20-30 minutes until they are pliable and soft to the touch, then drain them thoroughly in a colander.
2. 2In a medium bowl, combine the about 225 g thinly sliced beef sirloin with 2 tablespoons gluten-free soy sauce, 1 tablespoon brown sugar, 1 tablespoon sesame oil, 2 cloves minced garlic, 1 teaspoon minced ginger, and 1/4 teaspoon black pepper. Toss the beef to coat it evenly and let it marinate at room temperature for 15 minutes.
3. 3Bring a large pot (e.g., 6-quart / 5700 ml) of water to a rolling boil (100°C / 100°C). Add the drained about 225 g sweet potato starch noodles and cook for 5-7 minutes, or until they are translucent and tender but still have a slight chew. Immediately drain the noodles in a colander and rinse them briefly with cold water to prevent sticking; then, in a large bowl, toss the cooked noodles with 1 tablespoon sesame oil and 1 tablespoon gluten-free soy sauce until well coated.
4. 4Heat a large 30.48 cm skillet or wok over medium-high heat (190.6-204.4°C / 190-204°C). Add the marinated about 225 g beef sirloin and stir-fry for 3-5 minutes, until the beef is browned on all sides and cooked through, reaching an internal temperature of 63°C. Remove the beef from the skillet and set it aside. In the same skillet, add the 1 medium julienned carrot, 1/2 medium thinly sliced onion, and 1 cup sliced shiitake mushrooms, then stir-fry for 5-7 minutes until the vegetables are softened and slightly tender-crisp.
5. 5While the vegetables cook, bring a small pot of water to a boil (100°C / 100°C). Add the about 142 g fresh spinach and blanch for 30 seconds until it is wilted. Immediately drain the spinach in a colander and, once it's cool enough to handle, gently squeeze out any excess water.
6. 6Return the cooked about 225 g beef sirloin, the stir-fried 1 medium julienned carrot, 1/2 medium thinly sliced onion, 1 cup sliced shiitake mushrooms, and the blanched about 142 g spinach to the large bowl with the noodles. Add the remaining 1 tablespoon brown sugar and the remaining 1 tablespoon gluten-free soy sauce. Using tongs or your hands, gently but thoroughly toss all the ingredients until they are evenly distributed and coated.
7. 7Transfer the Japchae to a serving platter. Garnish the dish with the 1 teaspoon sesame seeds before serving.

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