Japchae

Ingredients

• 200g sweet potato glass noodles
• 200g beef sirloin, sliced thinly (optional)
• 150g spinach
• 1 carrot, julienned
• 1 onion, sliced
• 150g shiitake mushrooms, sliced
• 1 red pepper, sliced
• 4 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 3 garlic cloves, minced
• Toasted sesame seeds
• Neutral oil

Before you cook

• Soak then boil the noodles for 6 minutes, drain, and cut them a few times with scissors.
• Toss the drained noodles with a little sesame oil and soy so they do not stick.
• Mix the soy sauce, sesame oil, sugar and garlic into a sauce.

Steps

1. Cook each vegetable separately in a hot oiled pan, seasoning lightly, which is what keeps the colours distinct.
2. Start with the onion, then carrot, then pepper, then mushrooms, setting each aside.
3. Blanch the spinach for 30 seconds, squeeze it dry and season it.
4. Sear the beef, if using, for a minute until just cooked.
5. Combine everything in a large bowl with the noodles.
6. Pour over the sauce and toss with your hands until evenly coated.
7. Taste and adjust with more soy or sesame oil.
8. Finish with sesame seeds and serve warm or at room temperature.