Sweet potato noodle japchae

30 min · serves 4

Everything is cooked separately and combined at the end, which is the only way the vegetables stay dry. It works hot or at room temperature.

Ingredients

• 200 g Korean sweet potato noodles
• 150 g Beef sirloin
• 100 g Carrot
• 1 bulb Onion
• 100 g Fresh shiitake
• 100 g Spinach
• 5 tbsp Soy sauce
• 2 tbsp Sugar
• 3 tbsp Sesame oil
• 3 cloves Garlic
• 1 tbsp Toasted sesame seeds

Method

1. Cut the beef into strips and marinate with 1 tbsp soy sauce, 1 tsp sugar and 1 minced garlic clove for 10 minutes.
2. Boil the noodles for 6 minutes, rinse them cold, cut them in half so they toss easily and coat with 1 tbsp sesame oil.
3. Blanch the spinach for 30 seconds, squeeze it dry and season with salt and sesame oil.
4. Slice the carrot, onion and mushrooms into strips and stir-fry each on its own with a little oil and salt, 2 minutes apiece.
5. Sear the beef over high heat for 3 minutes, just until cooked.
6. Mix the sauce: 4 tbsp soy sauce, 1 tbsp sugar, 2 tbsp sesame oil and the remaining minced garlic.
7. Put the noodles, vegetables and beef in a wide pan, pour the sauce over and toss over medium heat for 2 minutes until the noodles darken evenly.
8. Take it off the heat, scatter the sesame seeds, then taste and adjust the soy sauce.

Sweet potato noodle japchae →