Japchae

Ingredients

• 250 g sweet potato glass noodles
• 250 g beef sirloin, thinly sliced
• 200 g spinach
• 150 g shiitake mushrooms, sliced
• 1 carrot, julienned
• 1 onion, sliced
• 3 spring onions, in batons
• 5 tbsp soy sauce
• 2 tbsp toasted sesame oil
• 25 g sugar
• 4 garlic cloves, grated
• 1 tbsp sesame seeds
• 2 tbsp oil

Method

1. Cook the noodles

   Boil the glass noodles until translucent and springy, then rinse in cold water and cut roughly with scissors so they are manageable.

   7 min

2. Blanch the spinach

   Wilt the spinach briefly, refresh in cold water and squeeze dry.

3. Fry separately

   Fry each vegetable and the beef separately in a little oil. This is laborious and it is the whole technique — cooked together they release water and everything turns grey and limp.

   15 min

4. Dress the noodles

   Toss the noodles with the soy, sesame oil, sugar and garlic until evenly coated and glossy.

5. Combine

   Fold everything together by hand, taste for salt and sweetness, and finish with sesame seeds. Good warm or at room temperature.