Japchae with Beef

Ingredients

Quantities are for one portion.

• 2 tbspsoy sauce (tamari if gluten-free)
• 15 gsugar
• 100 gthinly sliced beef
• 100 gdry sweet potato noodles (dangmyeon)
• 1 tbspvegetable oil
• 1 tbspsesame oil
• 50 gfresh spinach
• 50 gcarrot, julienned

Method

1. Boil the sweet potato noodles in water until soft and chewy. Drain, rinse under cold water, and drain well again.
2. Blanch the spinach, squeeze out all moisture, and chop roughly.
3. In a bowl, whisk the soy sauce, sugar, and sesame oil to create the dressing. Toss a spoonful of the dressing into the noodles.
4. Heat half the vegetable oil in a pan. Sauté the julienned carrots until soft. Remove and mix with the noodles.
5. In the same pan, add the remaining oil and fry the thinly sliced beef until cooked.
6. Toss the hot beef, spinach, carrots, and glass noodles together.
7. Pour the remaining dressing over the mixture, tossing well to coat all ingredients evenly. Serve warm or at room temperature.