Japchae

Ingredients

• •8 oz Sweet potato starch noodles
• •0.5 lb Beef sirloin
• •3 tbsp Soy sauce
• •2 tbsp Sesame oil
• •2 tbsp Sugar
• •3 cups Spinach
• •1 medium Carrot
• •1 small Onion
• •3 cloves Garlic
• •2 stalks Green onions
• •2 tbsp Sesame seeds

Instructions

1. 1

   Cook 8 oz sweet potato starch noodles according to package directions (usually 6-8 minutes in boiling water). Drain and rinse under cold water to stop cooking.

   💡 Do not overcook - noodles should be al dente as they continue cooking in the pan.

2. 2

   While noodles cook, prepare vegetables: slice 1 onion thin, slice 1 carrot into matchsticks, chop 200g spinach, slice 200g mushrooms (shiitake or cremini).

   💡 All vegetables should be similar size for even cooking - use a mandoline if available.

3. 3

   Make the sauce: whisk together 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp sugar, 1 tbsp mirin, 2 cloves garlic (minced), and 1 tsp toasted sesame seeds.

   💡 The sauce should taste slightly sweet and strongly savory - adjust to preference.

4. 4

   Heat 2 tbsp vegetable oil in a large wok over high heat. Stir-fry onion and carrots 2 minutes. Add mushrooms and cook 2 more minutes until softened.

   💡 Cook vegetables in order of density - onion (softest) first, carrots (firmer) next.

5. 5

   Add spinach and stir-fry until just wilted, about 30 seconds. Remove all vegetables to a plate. Wipe wok clean if needed.

   💡 Spinach wilts instantly - add at the very end to retain some texture.

6. 6

   Return wok to high heat. Add drained noodles and sauce. Toss constantly for 2-3 minutes until noodles absorb sauce and become translucent.

   💡 Toss continuously - the sauce should coat every strand evenly.

7. 7

   Return vegetables to wok, toss to combine. Adjust seasoning. Serve hot or at room temperature, garnished with extra sesame seeds and sliced green onions.

   💡 Japchae is one of those dishes that is actually better slightly cooled - the flavors meld.