Japchae - Korean roasted glass noodles with beef and vegetables

Ingredients (4 servings):

• 120 g beef, filet mignon (or pork shoulder), cut into 0.6 cm wide and 6 cm long strips
• 2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips
• 2 garlic cloves, minced
• 1 tablespoon plus 2 teaspoons sugar
• 2 tablespoons plus 1 teaspoon soy sauce
• 2 tablespoons roasted sesame oil
• 1 tablespoon toasted sesame seeds
• 1 large egg
• 120 g spinach, washed and drained
• 120 g sweet potato glass noodles
• 2 to 3 spring onions, cut into 2-inch long pieces
• 1 medium onion (1 cup), thinly sliced
• 4 to 5 white mushrooms, thinly sliced
• 1 medium carrot (¾ cup), cut into matchsticks
• ½ red bell pepper, thinly sliced (optional)
• Ground black pepper
• Kosher salt
• Vegetable oil

Instructions

Marinate the beef and mushrooms

• Place the beef and shiitake mushrooms in a bowl and mix with 1 minced garlic clove, 1 teaspoon of sugar, ¼ teaspoon of ground black pepper, 2 teaspoons of soy sauce, and 1 teaspoon of roasted sesame oil. Cover and refrigerate.

Prepare the egg garnish (jidan):

• Crack the egg and separate the yolk from the white. Remove the white fibrous part from the yolk. Whisk with a pinch of salt using a fork.
• Add 1 teaspoon of vegetable oil to a heated non-stick pan. Swirl the oil to coat the pan, then wipe off excess oil with a paper towel so that only a thin layer remains.
• For the brightest jidan, turn off the heat and pour the yolk mixture into the pan. Tilt it to spread the mixture. Let it cook for about 1 minute using the remaining heat in the pan. Flip and let it sit for another minute.
• Let it cool and cut into thin strips.

Prepare the noodles and vegetables:

• Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then remove with a slotted spoon or strainer. Keep the water boiling to cook the noodles.
• Rinse the spinach in cold water. Remove excess water, chop, and place in a bowl. Mix with 1 teaspoon of soy sauce and 1 teaspoon of roasted sesame oil. Place in a large mixing bowl.
• Add the noodles to the boiling water, cover, and cook for 1 minute. Stir with a wooden spoon to prevent them from sticking. Cover and cook for another 7 minutes until the noodles are soft and chewy.
• Drain and cut the noodles a few times with kitchen scissors. Place the noodles in the large bowl next to the spinach. Add 2 teaspoons of roasted sesame oil, 1 teaspoon of soy sauce, and 1 teaspoon of sugar. Mix well by hand or with a wooden spoon. This process will season the noodles and prevent them from sticking together.

• Heat a pan over medium-high heat. Add 2 teaspoons of vegetable oil with the onion, spring onion, and a pinch of salt. Stir-fry for about 2 minutes until the onion becomes slightly translucent. Transfer to the noodle bowl.
• Reheat the pan and add 2 teaspoons of vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until tender and a little juicy. Transfer to the noodle bowl.
• Heat the pan and add 1 teaspoon of vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry for another 20 seconds. Transfer to the noodle bowl.
• Heat the pan and add 2 teaspoons of vegetable oil. Add the beef and mushroom mixture and stir-fry for a few minutes until the beef is no longer pink and the mushrooms are soft and glossy. Transfer to the noodle bowl.

Mix and serve:

• Add 1 minced garlic clove, 1 tablespoon of soy sauce, 1 tablespoon of sugar, ½ teaspoon of ground black pepper, and 2 teaspoons of roasted sesame oil to the mixing bowl full of ingredients. Mix everything by hand to combine the japchae.

• Add the egg garnish and 1 tablespoon of sesame seeds. Mix and transfer to a large plate to serve.

Video recipe by Mangchi