Japchae (Korean Glass Noodle Stir-Fry)

Method

1. 1

   Mix the sauce

   Whisk 6 tablespoons soy sauce, sugar, 2 tablespoons sesame oil, half the garlic and pepper in a bowl for 1 minute, until the sugar dissolves; reserve 2 tablespoons for the beef and 1 tablespoon for the spinach.

2. 2

   Marinate the beef

   Toss the beef with the reserved 2 tablespoons of sauce and leave at room temperature for 10 minutes.

3. 3

   Cook the noodles

   Boil the noodles according to packet timing, checking every 1 minute near the end; drain when tender but springy, rinse under cold water and snip into shorter lengths.

4. 4

   Blanch the spinach

   Blanch the spinach in boiling water for 20 seconds, until wilted; drain, rinse with cold water, squeeze very dry and toss with the reserved 1 tablespoon of sauce.

5. 5

   Cook the vegetables

   Heat 1 tablespoon neutral oil in a large frying pan over medium-high heat; cook onion and carrot for 3 minutes, then add mushrooms and spring onions and cook for 3 minutes, until tender and lightly browned.

6. 6

   Season and set aside the vegetables

   Season the vegetables with the salt and transfer them to a large bowl.

7. 7

   Cook the beef

   Heat 1 tablespoon neutral oil in the pan over medium-high heat; add the beef and remaining garlic and stir-fry for 3 to 5 minutes, until browned and the thickest strips reach 63°C (145°F), then rest for 3 minutes.

8. 8

   Toss everything together

   Add the remaining neutral oil, noodles, vegetables, spinach, beef and remaining sauce to the pan; toss over medium heat for 2 minutes, until hot throughout and evenly coated.

9. 9

   Taste and finish

   Taste the japchae and adjust with extra soy sauce for saltiness or a little sugar for sweetness; stir in the remaining 1 tablespoon sesame oil and sesame seeds, then serve warm or at room temperature.

Tips

• Prepare and portion the sauce before cooking so the beef and spinach additions are measured out and the remainder is saved for the final toss.
• Follow the noodle packet timing, checking near the end; properly cooked noodles are tender but springy.
• Squeeze the spinach very dry so it does not dilute the sauce.
• Cut the cooked noodles with kitchen scissors to make them easier to toss and serve.

Swaps

• Use another thinly sliced, quick-cooking cut of beef in place of sirloin.
• Replace shiitake mushrooms with thinly sliced oyster or chestnut mushrooms.
• Use sunflower or rapeseed oil as the neutral cooking oil.

Storing

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a frying pan over medium heat with a splash of water, until steaming hot throughout.