Japchae — Sweet Potato Noodles with Beef Sirloin & Spinach

Ingredients

• 8 oz dangmyeon (sweet potato glass noodles)
• 10 oz Beef Sirloin, cut into thin strips
• 4 cups Spinach
• 1 cup Carrots, julienned
• 1 onion, sliced
• 5 shiitake mushrooms, sliced
• 4 tbsp soy sauce
• 3 tbsp toasted sesame oil
• 2 tbsp sugar
• 3 cloves garlic, minced
• 2 tbsp neutral oil
• 2 tbsp toasted sesame seeds
• 1 egg, for a thin omelette garnish

Method

1. Marinate the Beef Sirloin in 1 tbsp each soy sauce and sesame oil with half the garlic and a teaspoon of sugar while you prep everything else.
2. Boil the noodles 6 minutes until springy, drain, and immediately toss with 1 tbsp soy sauce and 1 tbsp sesame oil so they don't clump into a single sad brick. Snip them a few times with scissors.
3. Blanch the Spinach for 30 seconds, squeeze bone dry, and season with a little sesame oil and salt. Stir-fry the Carrots, onion, and mushrooms separately in the neutral oil, each just until tender — cooking them together turns everything one color.
4. Cook the Beef Sirloin in a hot pan until browned and done through, 3 minutes.
5. Combine everything in a large bowl with the remaining soy sauce, sesame oil, sugar, and garlic, tossing with your hands until the noodles are evenly glossy. Top with sesame seeds and ribbons of thin omelette. Good warm or at room temperature.