Japchae

Instructions

1. 1

   Bring a large pot of water to a boil and cook the glass noodles for 4-5 minutes until translucent and tender but still slightly chewy. Drain well and set aside, then toss with 1 tablespoon of sesame oil to prevent sticking.

2. 2

   Season the thinly sliced beef with 1 tablespoon of soy sauce, 1/2 teaspoon of minced garlic, and white pepper. Let marinate for 10 minutes at room temperature.

3. 3

   Bring a pot of salted water to a boil and blanch the spinach for 1-2 minutes until wilted. Drain, squeeze out excess water, and set aside in a separate bowl.

4. 4

   Heat 1/2 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook for 2-3 minutes, stirring occasionally, until lightly browned. Transfer to a plate.

5. 5

   In the same skillet, add remaining vegetable oil and stir-fry the carrots, zucchini, shiitake mushrooms, and enoki mushrooms over medium-high heat for 3-4 minutes until vegetables are crisp-tender. Add remaining garlic and cook for 30 seconds until fragrant.

6. 6

   Return the beef to the skillet along with the cooked noodles, blanched spinach, and green onions. Pour in the remaining 2 tablespoons soy sauce, remaining 1 tablespoon sesame oil, and sugar.

7. 7

   Toss everything together over medium heat for 2-3 minutes, coating all ingredients evenly with the sauce and heating through completely. The noodles should be glossy and well combined with vegetables and beef.

8. 8

   Transfer to a serving platter and garnish with toasted sesame seeds. Serve immediately while warm.