Japchae (Korean Glass Noodle Stirfry)

Instructions

1. Soak the noodles in warm water for 20 to 30 minutes if your brand benefits from soaking first. If not, cook them according to the package directions until chewy-tender, then drain well.
2. Mix the beef with 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1 grated garlic clove. Set aside while you prep the vegetables.
3. Blanch the spinach for about 30 seconds in boiling water. Rinse under cold water, squeeze out the excess moisture, and roughly chop.
4. Heat 1 teaspoon neutral oil in a large skillet over medium-high heat. Cook the carrot for 1 to 2 minutes until just tender-crisp. Transfer to a plate.
5. Add another 1 teaspoon oil and cook the onion for 1 to 2 minutes until softened but not browned. Transfer to the plate.
6. Add another 1 teaspoon oil and cook the mushrooms for 2 to 3 minutes until softened. Transfer to the plate.
7. Add the remaining oil if needed, then cook the beef for 2 to 3 minutes until just browned and cooked through.
8. If the noodles are very long, snip them a few times with kitchen scissors. Add them to the skillet with the beef.
9. Add the spinach, carrot, onion, mushrooms, and green onions. Stir in 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, 1 grated garlic clove, and the black pepper.
10. Toss everything over medium heat for 2 to 3 minutes until evenly coated and glossy. Taste and adjust with a little more soy sauce if needed.
11. Serve warm or at room temperature.