Pyongan Province Japchae

Ingredients

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

Instructions

1. Cook the glass noodles according to the package instructions. Drain and rinse with cold water. Set aside.
2. In a bowl, combine the sliced beef with soy sauce, sugar, sesame oil, minced garlic, salt, and pepper. Marinate for at least 10 minutes to allow the flavors to meld.
3. Heat vegetable oil in a large pan or wok over medium-high heat. Add the marinated beef and stir-fry until cooked through, about 3-4 minutes. Remove the beef from the pan and set aside.
4. In the same pan, add more vegetable oil if necessary. Stir-fry the carrots, onion, bell pepper, and mushrooms for about 5-7 minutes or until the vegetables are tender.
5. Add the cooked glass noodles and spinach to the pan. Stir-fry for an additional 2-3 minutes until the spinach is wilted and everything is well combined.
6. Return the cooked beef to the pan and toss everything together. Adjust seasoning with additional soy sauce, sugar, salt, and pepper to taste.
7. Garnish with toasted sesame seeds and chopped green onions before serving.