Chapchae

Ingredients

• Dangmyeon (Korean glass noodles) (8 ounces)
• Beef (sirloin or ribeye), thinly sliced (8 ounces)
• Soy sauce (1/4 cup)
• Sugar (1 tablespoon)
• Sesame oil (1 tablespoon)
• Garlic, minced (3 cloves)
• Vegetable oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Carrots, julienned (1 cup)
• Onion, thinly sliced (1 medium)
• Bell pepper, thinly sliced (1 medium)
• Mushrooms (shiitake or button), sliced (1 cup)
• Spinach (2 cups)
• Sesame seeds (for garnish)

Instructions

1. Cook the dangmyeon noodles according to the package instructions. Drain and rinse them under cold water, then set aside.
2. In a bowl, combine the sliced beef with 1/4 cup of soy sauce, 1 tablespoon of sugar, minced garlic, 1 tablespoon of sesame oil, salt, and black pepper. Mix well and let it marinate for about 10 minutes.
3. Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat.
4. Add the marinated beef to the pan and stir-fry until cooked through, about 5-7 minutes. Remove the beef from the pan and set it aside.
5. In the same pan, add more vegetable oil if needed. Stir-fry the carrots, onion, bell pepper, and mushrooms for about 5-6 minutes until tender.
6. Add the cooked glass noodles and spinach to the pan. Stir-fry for an additional 3-4 minutes until everything is heated through and the spinach is wilted.
7. Return the cooked beef to the pan and toss everything together to combine.
8. Drizzle with additional soy sauce and sesame oil to taste. Sprinkle with sesame seeds for garnish.
9. Serve hot and enjoy your delicious chapchae!