Japchae Bap

Ingredients

• Beef sirloin (1 lb, thinly sliced)
• Soy sauce (3 tablespoons)
• Sesame oil (2 tablespoons)
• Garlic (3 cloves, minced)
• Sugar (1 tablespoon)
• Vegetable oil (4 tablespoons, divided)
• Glass noodles (dangmyeon) (8 oz)
• Spinach (2 cups, fresh)
• Carrots (1 cup, julienned)
• Onion (1 medium, sliced)
• Bell pepper (1 medium, sliced)
• Mushrooms (1 cup, sliced)
• Green onions (2, chopped)
• Sesame seeds (1 tablespoon, toasted)
• Steamed rice (4 cups)

Instructions

1. In a mixing bowl, combine the sliced beef, soy sauce, 1 tablespoon of sesame oil, minced garlic, and sugar. Mix well to ensure the beef is fully coated. Let it marinate for about 15 minutes.
2. Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Once hot, add the marinated beef and stir-fry until it is cooked through, about 4-5 minutes. Remove the beef from the pan and set aside.
3. In the same pan, add an additional tablespoon of vegetable oil if needed. Stir-fry the spinach, carrots, onion, bell pepper, and mushrooms until they are tender, approximately 5-7 minutes.
4. While the vegetables are cooking, prepare the glass noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process.
5. Add the cooked glass noodles to the pan with the stir-fried vegetables. Stir in the cooked beef and toss everything together to combine. Cook for another 2-3 minutes to heat through.
6. To serve, place a generous portion of steamed rice on each plate and top with the Japchae mixture. Garnish with toasted sesame seeds and chopped green onions.