Beef Japchae

📝 Ingredients

• 120 g dried sweet potato noodles (dangmyeon, Asian aisle)
• 250 g lean beef (rump), cut into thin strips
• 2 eggs
• 1 carrot, cut into thin matchsticks
• 1 onion, thinly sliced
• 150 g button mushrooms (or shiitake), sliced
• 100 g baby spinach
• 4 tbsp regular (salty) soy sauce
• 1 tbsp light brown sugar
• 1.5 tbsp sesame oil
• 2 garlic cloves, finely chopped
• 1 tbsp neutral oil
• 1 tbsp sesame seeds

🍴 Utensils

• Large saucepan
• Non-stick frying pan
• Colander
• Kitchen scissors
• Large mixing bowl
• Bowl

📖 Steps

1. Make the sauce in the bowl: mix the soy sauce, brown sugar, 1 tbsp sesame oil and the chopped garlic. Pour 2 tbsp of this sauce over the beef strips, mix and leave to marinate for 10 minutes while you prepare the vegetables.
2. Beat the eggs with a fork in a shallow bowl. Heat the frying pan over a low heat with a few drops of neutral oil, pour in the eggs and cook for 2 minutes into a thin pancake, without browning. Roll it up, let it cool slightly, then cut into thin strips.
3. Bring the large pan of water to the boil and cook the noodles for 6 to 7 minutes (or according to the packet), until soft and chewy. Drain, rinse in cold water, then cut them 2 or 3 times with the scissors.
4. Put the noodles in the large mixing bowl and toss with the remaining sesame oil so they don't stick. This step also adds flavour: don't skip it, as sweet potato noodles clump together very quickly as they cool.
5. Heat the remaining neutral oil in the frying pan over a medium-high heat. Stir-fry the onion and carrot for 3 minutes, then the mushrooms for 3 minutes, until they have released their water and are browning. Add the spinach, stir for 1 minute until wilted, then tip everything into the bowl.
6. Return the pan to a high heat and sear the marinated beef for 2 to 3 minutes, spreading it out well, until browned and caramelised at the edges. Add it to the bowl with its cooking juices.
7. Pour in the rest of the sauce and toss gently with two spoons to distribute the vegetables and meat evenly through the noodles. Taste and add a dash of soy sauce if needed, then return everything to the pan over a medium heat for 1 to 2 minutes to warm through.
8. Divide the japchae between two plates, top with the omelette strips and sprinkle with sesame seeds. Enjoy it hot or warm; it's also delicious at room temperature.