Back to 4 servings noodles 6 oz dried sweet potato glass noodles (dangmyeon), soaked or boiled until chewy beef 6 oz beef sirloin or flank steak, thinly sliced against the grain 1 tbsp soy sauce, for the beef marinade 1 tsp sugar, for the beef marinade 1 tbsp mirin, sweet rice wine 2 cloves garlic, minced, divided sauce 4 tbsp soy sauce 2 tbsp sugar, adjust to taste 2 tbsp sesame oil, divided 1 tbsp toasted sesame seeds 0.5 tsp black pepper vegetables 1 medium yellow onion, thinly sliced 1 medium carrot, cut into thin matchsticks 1 small red bell pepper, thinly sliced 4 oz shiitake mushrooms, stems removed, thinly sliced 5 oz baby spinach, cleaned 3 scallions, cut into 2-inch lengths, white and green parts separated 2 eggs, beaten, optional for egg strips cooking neutral oil, such as canola or vegetable, as needed salt, a few pinches, plus more to taste garnish 1 tbsp toasted sesame seeds, for garnish
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1 Step 1: Soak the glass noodles in warm water for about 20 to 30 minutes until soft and bendable, then drain. Alternatively boil them 5 to 7 minutes until chewy. Rinse in cold water, drain well, and cut into shorter lengths if desired.2 Step 2: Whisk the beef marinade ingredients (1 tablespoon soy sauce, 1 teaspoon sugar, mirin and half the garlic), add the thinly sliced beef, and let it marinate while you prepare the vegetables.3 Step 3: Combine the sauce ingredients (4 tablespoons soy sauce, 2 tablespoons sugar, 1 tablespoon sesame oil, black pepper and 1 tablespoon sesame seeds) in a bowl and stir until the sugar dissolves. Set aside about two-thirds of it to toss with the noodles.4 Step 4: Toss the drained noodles with about two-thirds of the sauce until absorbed, and set aside.5 Step 5: Cook the beaten eggs in a thin oiled layer over medium-low heat until just set, about 2 minutes. Flip briefly, cool, and slice into thin strips. Set aside.6 Step 6: Heat a little oil in a large skillet over medium-high heat and stir-fry the onion with a pinch of salt for 3 to 4 minutes until softening. Move to a plate.7 Step 7: Stir-fry the carrot and red bell pepper with a pinch of salt for 2 to 3 minutes until just tender but still crisp. Move to the plate.8 Step 8: Cook the mushrooms in the same pan with a pinch of salt for 2 to 3 minutes until softened and lightly browned. Move to the plate.9 Step 9: Blanch the spinach in boiling salted water for about 10 to 30 seconds until just wilted. Refresh in cold water, squeeze dry, and move to the plate.10 Step 10: Heat the pan on high. Stir-fry the marinated beef with the remaining garlic for 2 to 3 minutes until just cooked through and no longer pink, then move to the plate.11 Step 11: Add the scallion whites to the pan for 30 seconds, then add the noodles and remaining sauce. Stir-fry over medium heat for 2 to 3 minutes until the noodles are glossy and most of the liquid is absorbed.12 Step 12: Return the vegetables, beef and egg strips to the pan. Add the scallion greens and remaining sesame oil, toss gently over low heat for 1 minute until everything is evenly combined, and adjust seasoning.13 Step 13: Transfer to a serving platter, sprinkle with sesame seeds, and serve warm or at room temperature.getsaucepan.com/r/2477d850-0928-5ab3-b58e-cbc29f8ddfcd
Cook this in Saucepan Japchae (Korean Sweet Potato Glass Noodles with Vegetables and Beef) as one big step at a time. Hands free, with timers that ring.
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