Japchae

Ingredients

• 2 garlic cloves, minced
• 2 tablespoons plus 4 teaspoons sugar
• 4 tablespoons plus 2 teaspoons soy sauce
• 2 tablespoons toasted sesame seeds
• 200g spinach, chopped
• 200g dangmyeon
• 6 spring onions, cut crosswise into 2 inch long pieces
• 1 brown onion (1 cup), sliced thinly
• 8 white mushrooms, sliced thinly
• 200g beef strips
• 2 carrots, cut into matchsticks
• 1 red capsicum, cut into thin strips
• ground black pepper
• salt
• vegetable oil

Method

1. Mix the spinach with 1.5 teaspoon soy sauce and 1.5 teaspoon toasted sesame oil. Put it into a large mixing bowl.
2. Cook noodles to packet instructions.
3. Strain noodles and and cut a few times with kitchen scissors. Put the noodles into the large bowl. Add 3 teaspoons toasted sesame oil, 1.5 teaspoon soy sauce, and 1.5 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.
4. Heat up a skillet over medium high heat. Add vegetable oil with the onions and a pinch of salt. Add the white mushrooms. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.
5. Heat up the skillet and add vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.
6. Heat up the skillet and add vegetable oil. Add the beef and mushrooms and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.
7. Add 1 minced garlic clove, 1.5 tablespoon soy sauce, 1.5 tablespoon sugar, 1 teaspoon ground black pepper, and 3 teaspoons of toasted sesame oil to the mixing bowl full of ingredients. Mix all together by hand and add 1.5 tbsp sesame seeds.

Product used in recipe

• Obap - Sweet Potato Noodles