Japchae (Korean Glass Noodle Stir-Fry)

Method

1. 1

   Mix the sauce

   Whisk the soy sauce, sugar, sesame oil, half the garlic and the pepper until the sugar dissolves.

2. 2

   Marinate the beef

   Toss the beef with 1 tablespoon of the sauce and leave for 10 minutes.

3. 3

   Boil the noodles

   Cook the glass noodles in boiling water for 6 to 7 minutes, until soft and chewy. Drain, rinse under cold water and snip into shorter lengths with scissors.

4. 4

   Blanch the spinach

   Dunk the spinach in the noodle water for 20 seconds, drain, squeeze dry and toss with a spoonful of sauce.

5. 5

   Stir-fry the vegetables

   Heat 1 tablespoon of the neutral oil in a large pan over medium-high heat. Cook the onion and carrot for 3 minutes, then the mushrooms and spring onion for 3 minutes. Season with a pinch of salt and move to a large bowl.

6. 6

   Cook the beef

   Heat the remaining oil, add the remaining garlic and the beef and stir-fry for 2 to 3 minutes until browned and cooked through.

7. 7

   Toss

   Add the noodles, vegetables, spinach, beef and the rest of the sauce to the pan. Toss over medium heat for 2 minutes until the noodles take on the colour. Finish with sesame seeds and serve warm or at room temperature.