Korean Beef & Shiitake Japchae

Soak 180 g of glass noodles in lukewarm water for 20 minutes, then boil for 6 minutes until translucent and springy, rinse well under cold running water, and drain completely.

Cut 150g beef and 100g shiitake into thin 5cm strips.

Mix with 1 tablespoon soy sauce, one third of the sugar, and 1 tablespoon minced garlic, then marinate for 10 minutes.

Blanch 120 g of spinach in boiling water for 30 seconds until vividly green, rinse in cold water, and squeeze out all moisture firmly. Julienne 70 g of carrot and 100 g of onion into thin strips.

Stir-fry the marinated beef and shiitake over high heat for 2 to 3 minutes until fully cooked.

Remove and set aside. Cook the onion in the same pan for 1 minute, then add the carrot and cook 1 minute more.

Combine the noodles, cooked ingredients, and spinach in a large bowl.

Add the remaining soy sauce and sugar with 1.5 tablespoons sesame oil, then lift and toss gently until every strand is coated.

Return the japchae to a medium-high pan and toss briskly for 1 minute.

Remove it when the noodles are translucent and springy and no watery seasoning pools on the bottom, then serve immediately.