Japchae

Ingredients

• 5 tablespoons soy sauce
• 2 tablespoons granulated sugar
• 4 cloves garlic – finely minced
• 2 tablespoons toasted sesame oil
• 0.5 teaspoons ground black pepper
• 8 ounces beef sirloin – thinly sliced
• 2 tablespoons neutral oil
• 2 large eggs – beaten
• 1 small onion – thinly sliced
• 1 medium carrot – cut into matchsticks
• 1 small red bell pepper – thinly sliced
• 4 ounces shiitake mushrooms – thinly sliced
• 4 quarts water
• 6 ounces spinach
• 10 ounces sweet potato starch noodles (dangmyeon)
• 2 whole scallions – cut into 2-inch slivers
• 1 tablespoons sesame seeds – toasted (for garnish)

Instructions

1. In a small bowl, whisk the soy sauce, granulated sugar, garlic, toasted sesame oil, and ground black pepper until the sugar dissolves; measure out 2 tablespoons of this sauce and set aside for the meat.
2. Add the beef sirloin to the reserved 2 tablespoons of sauce and toss to coat; let stand 10 minutes while you prepare the other components.
3. Heat a large skillet over medium and add the neutral oil, swirling to coat; keep this pan over medium to medium-high heat for all stir-fries below.
4. Pour in the eggs, tilt to make a thin round, and cook until just set, 30–60 seconds; flip briefly to set the top, slide out, cool, roll up, and slice into thin ribbons; reserve.
5. Return the skillet to medium-high; add the onion and stir-fry until translucent at the edges, 1–2 minutes; transfer to a large mixing bowl.
6. Stir-fry the carrot until crisp-tender, 1–2 minutes; transfer to the mixing bowl.
7. Stir-fry the red bell pepper until glossy and tender-crisp, 1–2 minutes; transfer to the mixing bowl.
8. Stir-fry the shiitake mushrooms until tender with lightly browned edges, 2–3 minutes; transfer to the mixing bowl.
9. Increase heat if needed; add the marinated slices with their juices and stir-fry just until cooked through, 1–2 minutes; transfer to the mixing bowl.
10. Bring the water to a rolling boil in a large pot. Blanch the spinach just until bright and wilted, 10–15 seconds; scoop out, rinse under cold running water, squeeze very dry, cut into 2-inch lengths, and add to the mixing bowl.
11. In the same boiling pot, cook the sweet potato starch noodles (dangmyeon) until translucent but pleasantly chewy, 6–8 minutes; drain very well, shake off excess, snip a few times with kitchen scissors to shorten, and toss with half of the remaining sauce while hot.
12. Add the seasoned noodles to the mixing bowl with the vegetables and cooked slices; add the scallions and the rest of the sauce; toss thoroughly until everything is evenly coated and glossy.
13. Pile onto a platter, top with the ribbons and sesame seeds, let stand 5 minutes to settle, and serve warm or at room temperature.