Japchae

Ingredients

• •8 oz sweet potato starch noodles (dangmyeon)
• •8 oz beef sirloin, thinly sliced
• •2 cups fresh spinach
• •1 medium carrot, julienned
• •1 medium onion, sliced
• •4 oz mushrooms, sliced
• •3 cloves garlic, minced
• •3 tablespoons soy sauce
• •1 tablespoon sesame oil
• •1 tablespoon sugar
• •2 tablespoons vegetable oil
• •1 tablespoon sesame seeds

Directions

1. 1Bring a pot of water to boil and cook sweet potato noodles according to package directions, about 5-7 minutes. Drain and set aside.
2. 2In a small bowl, mix soy sauce, sesame oil, sugar, and minced garlic to make the sauce.
3. 3Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cook beef until browned, about 2-3 minutes. Remove and set aside.
4. 4Add remaining oil to the skillet. Stir-fry onion and carrot for 2 minutes, then add mushrooms and spinach, cooking until spinach wilts, about 1-2 minutes.
5. 5Add cooked noodles and beef back to the skillet. Pour the sauce over and toss everything together until well coated and heated through, about 2-3 minutes.
6. 6Transfer to a serving plate and garnish with sesame seeds. Serve hot and enjoy.

💡 Japchae noodles should be cooked just until chewy and dressed while warm; overcooked sweet-potato noodles become sticky when tossed with vegetables.

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