Korean Sweet Potato Noodles (Japchae)

2 standard portions

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Ingredients

• 1/4 cup soy sauce
• 3 tablespoons brown sugar ((*Footnote 1))
• 1 tablespoon toasted sesame oil
• 2 cloves garlic (, grated)
• 1/4 teaspoon ground black pepper
• 8 oz beef flank steak ((*Footnote 2))
• 1 teaspoon cornstarch ((*Footnote 3))
• 6 oz dried sweet potato noodles
• 2 1/2 tablespoons peanut oil ((or vegetable oil))
• 8 oz mushrooms (, sliced (oyster, white, portobello, or shiitake))
• 1 carrot (, sliced)
• 1/2 yellow onion (, sliced)
• 5 green onions (, chopped to 2” (4 cm) pieces)
• 8 oz spinach (, root removed and cut into bite-size pieces)
• 1/4 teaspoon salt
• 1 tablespoon toasted sesame seeds

Method

1. Mix all the sauce ingredients together in a small bowl. Stir to mix well.
2. Slice the beef against the grain into thin pieces, about 1/8” (3 mm) thick. Transfer into a medium-sized bowl.
3. Transfer 1 1/2 tablespoons of sauce into the bowl with the beef. Mix with your hand until the liquid has been absorbed. Add the cornstarch and mix again to coat well. Let marinate while preparing the rest of the ingredients.
4. Bring a pot of water to a boil. Cook the dried sweet potato noodles according to the instructions on the package. Taste the noodles once done. They should be cooked through and tender, ready to serve. Immediately drain the noodles and rinse them with tap water to stop the cooking. Drain thoroughly and set aside.
5. Heat 1/2 tablespoon of oil in a large wok or skillet over medium high heat until smoking. Spread the beef with minimal overlapping. Let cook without touching until the bottom turns golden brown, 1 minute or so. Flip with a spatula to cook the other side until golden brown, another minute or so. Transfer to a plate.
6. Add 1 tablespoon of oil to the same pan. Add the mushrooms. Cook, stirring occasionally, until it’s browned and all the liquid has evaporated, 3 to 4 minutes. Sprinkle with salt and stir to mix again. Transfer to a plate.
7. Pour in 1/2 tablespoon oil and add the carrot, yellow onion, and green onion. Stir a few times to coat well. Sprinkle with salt. Stir and cook until the veggies turn tender and cooked through. Transfer to a large bowl.
8. Add the remaining 1/2 tablespoon oil and spinach into the same pan. Cook and stir until the spinach is withered. Transfer to the bowl with the rest of the cooked veggies.
9. Add the cooked sweet potato noodles and beef. Pour the rest of the sauce on top. Add the sesame seeds. Toss with a pair of tongs until the sauce is absorbed. Serve as a main dish.