Stir-Fried Glass Noodles

Japchae

Ingredients

• 6 oz (dry) Glass noodles (dangmyeon)
• 6 oz Beef (sirloin, thinly sliced)
• 2 cups Spinach
• 1 medium Carrot (julienned / matchstick cut)
• 1 medium Onion (thinly sliced)
• 4 oz Shiitake mushrooms (sliced)
• 1 Egg (for garnish) (optional)
• 4 tablespoons Soy sauce
• 2 tablespoons Sugar
• 2 tablespoons Sesame oil
• 3 cloves Garlic (minced)
• 1 tablespoon Sesame seeds (optional)
• 3 tablespoons Vegetable oil

Instructions

1. Soak the glass noodles in cold water for 30 minutes until softened. While they soak, prep all your vegetables.
2. Make the noodle sauce: mix together 3 tablespoons soy sauce, 2 tablespoons sugar, and 1 tablespoon sesame oil in a small bowl. Set aside.
3. Marinate the beef: slice thin and mix with 1 tablespoon soy sauce, ½ teaspoon sugar, 1 teaspoon sesame oil, and minced garlic. Set aside for 10 minutes.
4. Bring a large pot of water to boil. Blanch the spinach for 30 seconds, then remove with tongs and rinse under cold water. Squeeze out excess water, season with a pinch of salt and ½ teaspoon sesame oil.
5. In the same boiling water, cook the soaked glass noodles for 6–8 minutes until tender but still slightly chewy. Drain, rinse under cold water, and use scissors to cut into 6-inch lengths.
6. In a large skillet, heat 1 tablespoon oil over medium-high heat. Stir-fry the carrots with a pinch of salt for 2 minutes. Transfer to a large bowl. Repeat with onions (2 min) and mushrooms (3 min), each with a pinch of salt. Transfer each to the bowl.
7. In the same skillet, cook the marinated beef over high heat for 3–4 minutes until cooked through. Transfer to the bowl.
8. Add the drained noodles and the noodle sauce to the same skillet. Toss over medium heat for 2 minutes until the noodles absorb the sauce.
9. Add all the cooked vegetables and beef to the skillet with the noodles. Toss everything together. Drizzle remaining sesame oil, sprinkle sesame seeds, and mix well. Taste and add salt or soy sauce if needed.
10. Optional garnish: In a separate pan, cook a thin egg omelette, slice into thin strips, and arrange on top. Serve warm or at room temperature.

From K-Kitchen — koreanhomecook.com