Japchae

Ingredients

• 120 g Shiitake Mushrooms
• 200 g Beef Sirloin
• 100 g Spinach
• 1 pcs Carrot
• 1 pcs Onion
• 3 pcs Scallions
• 4 pcs Garlic
• 15 g Ginger
• 4 tbsp Soy Sauce
• 2.3333333333333335 tbsp Sesame Oil
• 1.5 tbsp Brown Sugar
• 1 tsp Gochugaru
• 2 tsp Sesame Seeds
• 0.5 tsp Black Pepper
• 1 tsp Kosher Salt
• 2 tbsp Neutral Oil
• 150 g Sweet Potato Noodles

Method

1. In a bowl, stir {soy_sauce}, {sesame_oil}, {brown_sugar}, {black_pepper}, and {gochugaru} until the sugar dissolves and the sauce smells nutty and savory.
2. Thinly slice {carrot}, {onion}, {shiitake_mushrooms}, and {scallions}. Mince {garlic} and {ginger} so they melt quickly into the stir-fry.
3. Toss {beef_sirloin} with some of the prepared sauce until evenly coated, then let it sit so the soy and sugar season the meat and help it brown.
4. Cook {sweet_potato_noodles} in a pot of boiling water until supple and chewy. Drain well so the stir-fry stays glossy, not watery.
5. Drop {spinach} into boiling water briefly until just wilted, then drain and squeeze dry so it seasons properly without diluting the noodles.
6. Toast {sesame_seeds} in a dry skillet over medium heat, shaking often, until fragrant and lightly golden.
7. Heat a large wok over high heat with {neutral_oil}. Pat the marinated {beef_sirloin} dry lightly, then sear in a single layer until browned at the edges and just cooked through.
8. In the same wok over medium-high heat, add {neutral_oil}, then stir-fry {onion}, {carrot}, and {shiitake_mushrooms} with a pinch of {kosher_salt} until crisp-tender. Add {garlic}, {ginger}, and {scallions} and cook until fragrant.
9. Add the drained {sweet_potato_noodles}, squeezed {spinach}, seared {beef_sirloin}, and remaining sauce to the wok over medium heat. Toss until the noodles turn glossy and evenly seasoned, then finish with {sesame_seeds} and a final drizzle of {sesame_oil}. Taste and adjust with {kosher_salt}.