Ingredients:

  • 8 oz (225g) dried glass noodles (clear noodles), made from sweet potato starch
  • Water for boiling
  • 8 oz (225g) beef sirloin (or flank steak), thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar (packed, light or dark)
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 1 medium carrot, julienned
  • 1/2 medium yellow onion, thinly sliced
  • 4 oz (115g) fresh shiitake mushrooms, stemmed and sliced
  • 1 red bell pepper, julienned
  • 4 oz (115g) spinach, washed and trimmed
  • 4 tablespoons soy sauce
  • 2 tablespoons brown sugar (packed, light or dark)
  • 2 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • Toasted sesame seeds
  • Sliced scallions (green onions)

Instructions:

  1. Boil the glass noodles according to package directions. Drain and rinse with cold water. Cut into shorter lengths if desired.
  2. Combine the sliced beef with the marinade ingredients. Mix well and let marinate for at least 15 minutes.
  3. Heat oil in a wok or skillet. Add the marinated beef and cook until browned and cooked through (about 3-5 minutes). Remove from the pan and set aside.
  4. Add a bit more oil to the wok/skillet if needed. Sauté the onion and carrots until softened (about 3 minutes). Add the mushrooms and bell pepper and cook until slightly tender (about 3 minutes). Add the spinach and cook until wilted (about 1 minute). Remove the vegetables from the pan and set aside.
  5. In a small bowl, whisk together all the sauce ingredients.
  6. Add the cooked noodles, beef (if using), and vegetables to the wok/skillet. Pour the sauce over the mixture and toss well to coat everything evenly. Cook for another minute or two until heated through.
  7. Transfer the Japchae to a serving platter. Garnish with toasted sesame seeds and sliced scallions. Serve immediately.