Korean Beef and Glass Noodle Bowls (Japchae)

Ingredients

• 8 oz Glass noodles (sweet potato noodles)
• 1/2 lb Beef sirloin, thinly sliced
• 1 medium Carrot, julienned
• 1/2 medium Onion, thinly sliced
• 5 oz Spinach
• 1 cup Shiitake mushrooms, sliced
• 3 tbsp Gluten-free soy sauce
• 1 tbsp Sugar
• 2 tbsp Sesame oil
• 2 cloves Garlic, minced
• 1/4 tsp Black pepper
• 1 tsp Sesame seeds

Instructions

1. 1Place the 8 oz of glass noodles in a large bowl and cover with warm water. Let them soak for 20 to 30 minutes, or until they are softened. Drain the noodles well and use kitchen scissors to cut them into shorter lengths.
2. 2In a medium bowl, combine the 1/2 lb of beef sirloin, 1 tablespoon of gluten-free soy sauce, 1 teaspoon of sugar, 1 teaspoon of sesame oil, 2 cloves of minced garlic, and 1/4 teaspoon of black pepper. Mix everything together to marinate the beef. Let it sit for at least 10 minutes while you prepare the vegetables.
3. 3Bring a small pot of water to a boil. Add the 5 oz of spinach to the boiling water and blanch for 30 seconds. Immediately remove the spinach and drain it well. Gently squeeze out as much excess water as possible. In a small bowl, toss the spinach with a tiny pinch of salt (if using) and 1 teaspoon of sesame oil.
4. 4Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat, between 375°F (190°C) and 400°F (205°C). Add the marinated 1/2 lb of beef sirloin in a single layer. Cook for 2 to 4 minutes, stirring occasionally, until the beef is browned and cooked through. Remove the beef from the skillet and set aside.
5. 5Add the 1/2 medium onion, 1 medium carrot, and 1 cup of shiitake mushrooms to the same skillet. Stir-fry for 3 to 5 minutes, until the vegetables are softened. The onions should look translucent, and the carrots should be tender-crisp.
6. 6Add the drained 8 oz of glass noodles to the skillet with the vegetables. Pour in the remaining 2 tablespoons of gluten-free soy sauce and the remaining 2 teaspoons of sugar. Stir-fry everything together for 3 to 5 minutes, until the noodles are heated through, slightly translucent, and well combined with the vegetables.
7. 7Return the cooked 1/2 lb of beef sirloin to the skillet. Add the seasoned 5 oz of spinach. Toss gently to combine all the ingredients, ensuring everything is evenly distributed and heated through, about 1 minute.
8. 8Serve the Korean Beef and Glass Noodle Bowls immediately. Garnish with 1 teaspoon of sesame seeds before serving.

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