Japchae

Method

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1. 1Toss the beef with 1 tbsp soy sauce, 1 tsp sugar, 1 clove of garlic and a little pepper, and leave for 15 minutes.
2. 2Blanch the spinach in boiling water for 30 seconds, cool in cold water, squeeze dry and season with a pinch of salt and a few drops of sesame oil.
3. 3Boil the noodles according to the package (usually 6-7 minutes for dangmyeon) until soft but still springy. Drain, rinse under cold water, snip them a few times with scissors and toss with 1 tbsp sesame oil.
4. 4Mix the remaining soy sauce, sugar, garlic and 1 tbsp sesame oil in a small bowl to make the sauce.
5. 5In a wide pan with a little sunflower oil, stir-fry the onion, carrot, pepper and mushrooms one at a time for 2-3 minutes each, keeping them bright and slightly crisp, and transfer to a large bowl.
6. 6Heat the same pan and stir-fry the beef for 3-4 minutes until browned and dry, then add it to the vegetables.
7. 7Add the noodles to the pan with half the sauce and toss for 2 minutes until they absorb it and turn glossy brown. Add the vegetables, beef, spinach, scallions and remaining sauce and toss for 1 more minute.
8. 8Remove from the heat, sprinkle with sesame seeds and adjust the salt. Serve warm or at room temperature.