Japchae with beef

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 115 g sliced beef and 115 g dangmyeon noodles
• 2 dried shiitake
• 115 g spinach
• 1 onion, 1 carrot, 1/2 red pepper
• 4–5 white mushrooms and 2–3 spring onions
• 2 minced garlic cloves
• 1 tbsp + 2 tsp sugar
• 2 tbsp + 1 tsp soy sauce
• 2 tbsp sesame oil
• 1 egg
• 1 tbsp toasted sesame seeds
• Vegetable oil, salt and pepper as needed

Step-by-step method

1. Soak shiitake for 2–3 hours; drain and slice. Combine with beef, half the garlic, 1 tsp sugar, 2 tsp soy and 1 tsp sesame oil.
2. Cook a thin omelette in an oiled pan; cut into strips.
3. Blanch and squeeze spinach. Boil noodles for about 8 minutes, or as directed; drain.
4. Stir-fry onion, spring onions, white mushrooms, carrot and pepper separately in a little oil.
5. Cook the beef and shiitake mixture until the meat is cooked through.
6. Toss everything with the remaining seasonings; finish with egg strips and sesame seeds.