Japchae (Korean Glass Noodle Stir-Fry)

Ingredients

• about 225 g Sweet potato starch noodles (glass noodles)
• about 225 g Beef sirloin
• 1 medium Carrots
• 1 medium Onion
• about 142 g Spinach
• about 113 g Shiitake mushrooms
• 4 tbsp Soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Sugar
• 2 cloves Garlic
• 0.25 tsp Black pepper

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

Instructions

1. 1Place the about 225 g of sweet potato starch noodles in a large bowl and cover with warm water. Let them soak for 20 to 30 minutes, or until they are softened and flexible.
2. 2While the noodles soak, prepare the beef. Cut the about 225 g of beef sirloin into thin strips, about 0.635 cm thick. In a medium bowl, combine the beef strips with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, the 2 cloves of minced garlic, and the 0.25 teaspoon of black pepper. Mix well to coat the beef and set aside to marinate.
3. 3Prepare the vegetables. Julienne the 1 medium carrot and the 1 medium onion into thin matchsticks. Slice the about 113 g of shiitake mushrooms. Quickly blanch the about 142 g of spinach in boiling water for about 30 seconds, then immediately transfer it to an ice bath to stop the cooking. Once cooled, squeeze out as much water as possible from the spinach.
4. 4Drain the softened about 225 g of glass noodles and cut them into shorter lengths with kitchen scissors for easier eating. In a large bowl, toss the cut noodles with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil.
5. 5Heat a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the marinated about 225 g of beef and stir-fry for 3 to 5 minutes, or until it is cooked through and no longer pink. Remove the beef from the skillet and set aside.
6. 6Add the julienned 1 medium carrot and 1 medium onion to the same skillet. Stir-fry over medium-high heat for 3 to 4 minutes, until they begin to soften. Add the sliced about 113 g of shiitake mushrooms and stir-fry for another 2 minutes until the mushrooms are tender.
7. 7Add the drained and cut about 225 g of glass noodles to the skillet with the vegetables. Stir-fry for 2 to 3 minutes, tossing gently to combine and heat through.
8. 8Return the cooked about 225 g of beef to the skillet with the noodles and vegetables. Add the remaining 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of sesame oil. Add the squeezed about 142 g of spinach. Toss everything together gently for 1 to 2 minutes until well combined and heated through.
9. 9Serve the Japchae warm.

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