Japchae

Ingredients

• Black pepper
• Garlic
• Water
• Soy sauce
• Egg
• Green onions
• Pepper
• Bell pepper
• Onion
• Sesame oil
• Green onion
• Sesame seeds
• Carrot
• Cold water
• Mushrooms
• Boiling water
• Sweet potato
• Onions

Directions

1. Cook the sweet potato noodles in a large stockpot of boiling water until al dente, following the package instructions. Don’t let them go too far, since soft noodles can turn mushy once stir-fried. Drain them in a strainer, rinse under cold water until cooled, shake off the excess water, then add a drizzle of sesame oil and toss so the noodles are coated. Set them aside.
2. In a large bowl, add the steak, soy sauce, and a generous pinch of black pepper. Toss everything together, then leave the steak to marinate for 5 minutes, or as long as 30 minutes.
3. In a small bowl, whisk the sauce ingredients together until smooth and combined.
4. Warm 1 tablespoon oil in a large sauté pan over high heat. Add the steak and cook for 4-5 minutes, stirring now and then, until it is cooked through. Move the steak to a clean plate and set it aside.
5. Turn the heat down to medium-high. Add the remaining 1 tablespoon oil, then add the onion. Cook for 3 minutes, stirring occasionally. Add the mushrooms, bell pepper, carrot, and garlic cloves, and continue cooking for 4-5 more minutes, stirring from time to time, until the vegetables are as tender as you like them. Stir in the spinach and cook for 2 more minutes, tossing the vegetables often with tongs, until the spinach wilts.
6. Take the pan off the heat. Add the cooked noodles, steak, and sauce to the vegetables, then toss everything together.
7. Taste the noodles, then add more soy sauce and/or black pepper if they need it.
8. Finish with plenty of toasted sesame seeds and green onions.