Ingredients

Beef Marination

1 lb beef (ribeye or sirloin), cut into thin strips

1.5 Tbsp soy sauce

1.5 Tbsp brown sugar

1 tsp sesame oil

1 Tbsp rice wine

1 garlic clove, finely chopped

1/4 tsp pepper

For Vegetables and Omelet

1/2 onion, sliced

4-5 scallions, cut into strips

1 small red bell pepper, cut into strips

1 small yellow bell pepper, cut into strips

1/2 carrot, julienne cut

7-8 shiitake mushrooms, sliced

12oz spinach

2 large eggs (or 4 small), lightly beaten

salt

oil

For the Noodles

14 to 16oz Korean sweet potato noodles (dangmyeon)

For Japchae Sauce

1/3 cup soy sauce

1/3 cup honey or sugar

2 Tbsp sesame oil

1 Tbsp sesame seeds + more for garnishing

1/2 tsp black pepper

Instructions

To Marinate the beef

Mix in all the marinade ingredients in a bowl and marinate the beef strips in the marinade while you prep the rest of the dish. (Alternatively, you can marinate the meat in the morning).

To Make Japchae Sauce

Combine all the ingredients for japchae sauce (soy sauce, sesame oil, honey, sesame seeds, black pepper) in a bowl and keep it aside.

To Cook Noodles

• Bring a large pot of salted water to a boil. Add the Korean sweet potato glass noodles and boil them according to the package directions, for about 6 to 10 minutes.

• Remove the noodles with a big sieve, and transfer them to a large serving bowl. (DO NOT discard the water, as you’ll cook the spinach in it). If you prefer, cut the noodles little a shorter to make them easier to mix and eat.

• Mix 1/4 of the japchae sauce with the noodles and toss well. This will prevent the noodles from sticking to each other, and allow them to absorb a beautiful color.

To Cook Japchae Toppings

• Add the spinach to the boiling water from the noodles. Cook for about 10-15 seconds, so as to wilt it a bit. Transfer spinach with tongs or slotted spoon from the boiling water to ice water immediately. Squeeze the water from the spinach gently. Set it aside on a platter large enough to hold all of the cooked veggies later.

• While the water is boiling, you can prep and cook your veggies. Make sure to cook each vegetable separately, starting with the light-colored ones and ending with the dark-colored ones (this is the authentic way to cook japchae, rather than stir-frying all of the vegetables together).

• Heat 1-2 tsp oil in a large pan and sauté sliced onion and scallions with a pinch of salt until tender and remove it to the platter.

• In the same pan, sauté mushrooms, followed by carrots, then bell peppers separately, each with a pinch of salt. Plate them out separately on the platter. Cook each just 3-4 minutes, so as to retain the crunch.

• Make the omelet: Heat 2 tsp oil and add beaten eggs. Swirl the skillet so the eggs cover the whole skillet in a thin layer. Cook for about 2 to 3 minutes, or until set, then flip over and cook for another minute. Plate it out. Roll the omelet and cut it into thin strips or ribbons.

• Now finally time to cook beef. Heat 2-3 tsp oil and add the marinated beef. Sauté until cooked throughout. We cook it for about 5-6 minutes. Transfer it to the veggie platter.

Important  Notes: