Japchae (Korean Stir-Fried Glass Noodles)

Instructions

1. Beef marinade: Mix soy sauce, brown sugar, sesame oil and minced garlic. Pour over beef and mix well to coat all slices of the beef. Allow to marinade in the fridge for 1 hour.

2. Mushroom marinade: Fill a saucepan with the dried shitake mushrooms, water, soy sauce and sugar. Heat over medium-high till it starts to boil. Turn off the heat, cover the saucepan and let it sit for 1 hour. When the mushrooms are done marinating, discard the marinade liquid. Cut off the stems and slice the mushrooms into thin strips.

3. Noodles: Bring a large pot of water to boil. Boil the noodles for 7 minutes or until al-dente. Pour into a colander then thoroughly rinse the noodles under cold tap water. When all of the water has drained, pour sesame oil over the noodles then toss till all of the noodles are coated.

4. Japchae sauce: Combine soy sauce, brown sugar and sesame oil.

5. Heat up 2 tablespoons of cooking oil in a wok or large frying pan over medium-high heat.

6. Stir-fry beef and mushrooms until cooked. Set aside.

7. Stir-fry carrots and onions until just before the onion turns translucent. Set aside.

8. Stir-fry minced garlic and spinach until spinach is wilted.

9. Turn off the heat.

10. Add the noodles and stir in the Japchae sauce. Stir well to combine.

11. Return the beef, mushrooms, carrots and onions to the wok, then add the sesame seeds. Stir to combine all the ingredients.