Japchae (Korean Glass Noodles)

Ingredients

• 8 ounces korean sweet potato glass noodles (dangmyeon)
• 8 ounces beef sirloin, thinly sliced into strips
• 1/3 cup soy sauce, divided
• 3 tablespoons sugar, divided
• 4 tablespoons toasted sesame oil, divided
• 3 tablespoons vegetable oil, divided
• 4 cloves garlic, minced, divided
• 1 yellow onion, thinly sliced
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 4 ounces fresh spinach
• 6 dried shiitake mushrooms, rehydrated and sliced (or 6 ounces fresh)
• 3 large eggs, beaten
• 2 tablespoons toasted sesame seeds
• 1/4 teaspoon salt

Instructions

1. In a bowl, toss the sliced beef with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1 clove minced garlic; let marinate for 15 minutes.
2. Bring a large pot of water to a boil and cook the glass noodles according to package directions, usually 6 to 7 minutes, until translucent and tender but still chewy.
3. Drain the noodles and rinse under cold water, then use kitchen shears to cut them into shorter, manageable lengths (about 12 inches); toss with 1 tablespoon sesame oil to prevent sticking.
4. Blanch the spinach in boiling water for 30 seconds until just wilted, then shock in cold water, squeeze dry, and season with a pinch of salt and 1 teaspoon sesame oil.
5. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat and cook the marinated beef for 2 to 3 minutes, stirring, until browned and cooked through to at least 145 F; remove to a plate.
6. In the same skillet, heat another 1 tablespoon vegetable oil and stir-fry the onion, carrot, and bell pepper with a pinch of salt for 3 to 4 minutes until crisp-tender; remove to the plate with the beef.
7. Add the remaining 1 tablespoon vegetable oil and cook the mushrooms with the remaining garlic for 2 to 3 minutes until softened and fragrant.
8. Pour the beaten eggs into a lightly oiled small nonstick pan over medium-low heat, swirl into a thin sheet, and cook for 1 to 2 minutes per side without browning, then slide out, cool, and slice into thin strips.
9. In a large bowl, combine the cooked noodles, beef, stir-fried vegetables, mushrooms, and spinach.
10. Add the remaining soy sauce, remaining sugar, and remaining 2 tablespoons sesame oil, and toss everything together thoroughly with tongs until evenly coated and glossy.
11. Taste and adjust seasoning with more soy sauce or sugar as needed, then transfer to a serving platter.
12. Top with the sliced egg strips and toasted sesame seeds before serving warm or at room temperature.

Nutrition

Calories	540
Protein	22 g
Fat	20 g
Carbs	66 g
Fiber	4 g
Sodium	980 mg

Estimated per serving