Japchae (잡채) — Korean Glass Noodles with Beef and Vegetables

• 300 gdried Korean sweet potato starch noodles
• 2 lwater
• 12 gfine sea salt
• 20 gdried shiitake mushrooms
• 240 mlhot water
• 200 gspinach (trimmed and washed)
• 120 gcarrot (julienned)
• 150 gyellow onion (thinly sliced)
• 120 gred bell pepper (thinly sliced)
• 2eggs
• 30 mlneutral cooking oil
• 180 gbeef sirloin (thinly sliced across the grain)
• 15 mlsoy sauce
• 6 ggranulated sugar
• 1 clovegarlic (finely grated)
• 5 mltoasted sesame oil
• 1 gground black pepper
• 12 gtoasted sesame seeds

Instructions

1. 1

   Put the dried shiitake mushrooms in a bowl and cover them with 240 ml hot water for 20 minutes. Squeeze them dry, discard the tough stems, slice the caps thinly, and toss the sliced mushrooms with the mushroom seasoning ingredients.

2. 2

   Combine the beef with 15 ml soy sauce, 6 g sugar, 1 grated garlic clove, 5 ml sesame oil, and 1 g black pepper. Massage the marinade into the meat for 30 seconds, then let it stand while you prepare the vegetables.

3. 3

   Beat the eggs with a fork until evenly blended, then heat a nonstick skillet over low heat with 5 ml neutral oil. Cook the eggs as a thin, flat omelet for about 2 minutes per side, cool it on a board, and slice it into fine ribbons.

4. 4

   Bring 2 l water and 12 g fine sea salt to a boil in a large pot. Blanch the spinach for 30 seconds, rinse it under cold water, squeeze it firmly, and cut it into 5 cm lengths.

5. 5

   Return the same pot of water to a boil and add the sweet potato starch noodles. Cook for 7 minutes, or until the noodles are translucent and elastic, then drain and cut them twice with kitchen shears for easier eating.

6. 6

   Whisk together 60 ml soy sauce, 24 g sugar, 2 grated garlic cloves, 30 ml sesame oil, and 1 g black pepper in a large mixing bowl. Add the hot drained noodles and toss for 1 minute so the noodles absorb the seasoning while they are warm.

7. 7

   Heat a large skillet over medium-high heat and add 10 ml neutral oil. Stir-fry the onion for 2 minutes, transfer it to the noodle bowl, then repeat separately with the carrot for 2 minutes and the red bell pepper for 90 seconds, adding 5 ml oil as needed.

8. 8

   Add the seasoned shiitake mushrooms to the skillet and stir-fry for 2 minutes until glossy and fragrant. Transfer them to the noodle bowl, then cook the marinated beef for 2 to 3 minutes until just cooked through and lightly browned.

9. 9

   Add the beef, spinach, egg ribbons, and 12 g toasted sesame seeds to the seasoned noodles. Toss gently with tongs or gloved hands for 2 minutes, lifting from the bottom so the vegetables stay distinct and the noodles become evenly glossy.

10. 10

    Let the japchae rest for 5 minutes before serving, because the noodles settle into their final chewy texture as they absorb sauce. Serve warm, at room temperature, or lightly reheated, with an extra 3 g sesame seeds if you want a more pronounced toasted aroma.