Japchae Stir-Fried Glass Noodles

Instructions

1. Step 1

   Combine the beef with 1 ¼ tbsp (20 ml) soy sauce, 1 tsp (5 ml) sesame oil, 1 tsp (5 gr) brown sugar, 1 ⅜ clove (4 gr) garlic, and ¼ tsp (0.5 gr) black pepper. Marinate for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 200.0 gr Beef Sirloin, 5.0 gr Brown Sugar, 4.0 gr Garlic, 0.5 gr Ground Black Pepper, 5.0 ml Sesame Oil, 20.0 ml Soy Sauce

   Cookware: mixing bowl, tongs

2. Step 2

   Whisk 3 ¾ tbsp (55 ml) soy sauce with 1 tbsp (15 ml) sesame oil, 1 ½ tbsp (20 gr) brown sugar, 2 clove (6 gr) garlic, and ¼ tsp (0.5 gr) black pepper until the sugar mostly dissolves. Set this noodle sauce aside.

   Timer: 2 min (fixed)

   Ingredients used: 20.0 gr Brown Sugar, 6.0 gr Garlic, 0.5 gr Ground Black Pepper, 15.0 ml Sesame Oil, 55.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

3. Step 3

   Bring a large pot of water to a boil. Blanch the spinach until wilted, about 30 seconds, then transfer it to a colander and rinse briefly under cold water.

   Timer: 2 min (fixed)

   Ingredients used: 150.0 gr Spinach

   Cookware: colander, large pot, tongs

4. Step 4

   Squeeze excess water from the spinach and cut it into short lengths. Toss with 1 tsp (5 ml) sesame oil, ⅝ clove (2 gr) garlic, and 2 gr salt; set aside.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 gr Garlic, 2.0 gr Salt, 5.0 ml Sesame Oil

   Cookware: Chef Knife, cutting board, mixing bowl

5. Step 5

   Return the pot of water to a boil and cook the noodles until flexible but still chewy, 6 to 8 minutes. Drain, rinse briefly under cold water, and cut the noodles into manageable lengths.

   Timer: 8 min (fixed)

   Ingredients used: 250.0 gr Sweet Potato Starch Noodle

   Cookware: Chef Knife, colander, cutting board, large pot

6. Step 6

   Heat 1 tsp (5 ml) neutral oil in a large skillet over medium heat. Add the beaten eggs with ¼ tsp (1 gr) salt and cook in a thin layer until fully set; transfer to the cutting board and slice into narrow strips.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Egg, 1.0 gr Salt, 5.0 ml Vegetable Oil

   Cookware: Chef Knife, cutting board, large skillet

7. Step 7

   Add 1 tsp (5 ml) neutral oil to the skillet over medium heat. Stir-fry the onion and mushrooms until softened and lightly browned, 4 to 5 minutes, then transfer them to a bowl.

   Timer: 5 min (fixed)

   Ingredients used: 100.0 gr Shiitake Mushroom, 5.0 ml Vegetable Oil, 150.0 gr Yellow Onion

   Cookware: large skillet, mixing bowl, tongs

8. Step 8

   Add 2 tsp (10 ml) neutral oil to the skillet over medium heat. Stir-fry the carrot, bell pepper, and ¼ tsp (1 gr) salt until crisp-tender, 3 to 4 minutes, then transfer them to the bowl with the other vegetables.

   Timer: 4 min (fixed)

   Ingredients used: 100.0 gr Carrot, 120.0 gr Red Bell Pepper, 1.0 gr Salt, 10.0 ml Vegetable Oil

   Cookware: large skillet, mixing bowl, tongs

9. Step 9

   Heat the remaining 2 tsp (10 ml) neutral oil in the skillet over high heat. Add the marinated beef and stir-fry until browned and cooked through, 3 to 4 minutes; transfer it to the vegetable bowl.

   Timer: 4 min (fixed)

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: large skillet, mixing bowl, tongs

10. Step 10

    Reduce the skillet to medium heat. Add the cooked noodles and prepared noodle sauce, tossing until the noodles absorb the sauce and become glossy, 3 to 4 minutes.

    Timer: 4 min (fixed)

    Cookware: large skillet, tongs

11. Step 11

    Return the beef, vegetables, and seasoned spinach to the skillet. Add the egg strips, remaining 1 tsp (5 ml) sesame oil, and sesame seeds, then toss over medium heat until evenly combined and hot.

    Timer: 2 min (fixed)

    Ingredients used: 5.0 ml Sesame Oil, 10.0 gr Sesame Seed

    Cookware: large skillet, tongs