Japchae (stir-fried starch noodles with beef and vegetables)

Yield: 4

45 min

Korean sweet and savory stir-fried potato starch noodles with beef, vegetables, and spinach, tossed in a soy-sesame sauce.

prepClean all ingredients
6 oz / 170 g fresh spinach	Blanch spinach, shock, squeeze & season with salt			Toss noodles, veg, beef, spinach & remaining sauce	Top with egg garnish & serve
7 oz / 200 g Korean potato starch noodles (dangmyeon)	Boil noodles until translucent, 6–8 min; drain & cut	Toss noodles with 3 tbsp sauce	Stir-fry noodles over medium-high heat, 4 min
3.5 tablespoons soy sauce	Combine sauce ingredients until sugar dissolves
3 tablespoons sugar (or brown sugar)
2 tablespoons sesame oil
2 teaspoons minced garlic
1 tablespoon roasted sesame seeds
black pepper to taste
1 carrot (about 3 oz / 85 g), cut into matchsticks	Stir-fry carrot, onion & scallion with oil & salt, 2–3 min	Add mushrooms & beef with 2 tbsp sauce; cook 2–3 min
1/2 medium onion (4–5 oz / 115–140 g), thinly sliced
2 scallions, cut into 2-inch pieces
3–4 oz / 85–115 g fresh shiitake mushrooms, sliced 1/4-inch thin
4 oz / 115 g lean tender beef (sirloin, chuck tender, or rib eye), cut into thin 2-inch strips
oil for stir frying
salt
1 egg white (optional garnish)	Cook egg white & yolk separately, roll & slice
1 egg yolk (optional garnish)

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