Japchae (Korean Glass Noodle Stir-fry - Gluten Free)

Ingredients

• about 225 g Sweet potato noodles (glass noodles)
• about 225 g Beef sirloin, thinly sliced (optional)
• 1 cup Carrots, julienned
• 2 cups Spinach, blanched
• 1/2 medium Onion, thinly sliced
• 1 cup Shiitake mushrooms, sliced
• 1/2 medium Bell pepper (red or yellow), julienned
• 3 tbsp Soy sauce alternative (coconut aminos or tamari)
• 2 tbsp Brown sugar
• 3 tbsp Sesame oil
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Sesame seeds

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

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the about 225 g of sweet potato noodles and cook for 6-8 minutes, or until they are tender but still chewy. Drain the noodles thoroughly in a colander and rinse them under cold running water until they are cool. Use kitchen shears to cut the cooled noodles into 10.16-15.24 cm (10-15 cm) lengths.
2. 2If using the about 225 g of beef sirloin, place the thinly sliced beef into a medium bowl. Add 1 tablespoon of soy sauce alternative, 1 teaspoon of brown sugar, 1 teaspoon of sesame oil, the 2 cloves of minced garlic, and the 1 teaspoon of grated ginger to the bowl. Stir everything together until the beef is evenly coated, then let it marinate at room temperature for at least 15 minutes.
3. 3Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat (204.4°C/200°C) until shimmering. If using, add the marinated about 225 g of beef sirloin and stir-fry for 3-5 minutes, breaking it apart with a spoon, until it is browned and cooked through, reaching an internal temperature of 63°C. Transfer the cooked beef to a clean plate and set aside.
4. 4Add another 1 tablespoon of sesame oil to the same large skillet or wok over medium-high heat (204.4°C/200°C). Add the 1/2 medium onion, thinly sliced, and the 1 cup of shiitake mushrooms, sliced. Stir-fry for 3-4 minutes, stirring frequently, until the onion is softened and translucent, and the mushrooms are tender. Then, add the 1 cup of julienned carrots and the 1/2 medium bell pepper, julienned. Continue to stir-fry for another 2-3 minutes until these vegetables are crisp-tender.
5. 5Add the cooked about 225 g of sweet potato noodles to the skillet with the stir-fried vegetables. Pour in 2 tablespoons of soy sauce alternative, 2 tablespoons of brown sugar, and 1 tablespoon of sesame oil. Using tongs, gently toss everything together for 1-2 minutes until the noodles are evenly coated with the sauce and heated through.
6. 6Add the 2 cups of blanched spinach and, if using, the cooked about 225 g of beef sirloin back into the skillet. Toss gently for 1 minute, ensuring all ingredients are combined and heated through.
7. 7Serve the Japchae immediately in individual bowls. Sprinkle the 1 tablespoon of sesame seeds evenly over the top of the dish as a garnish.

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