Name: Japchae with Beef and Vegetables
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 4 portions
Ingredients: 200 g glass noodles; 200 g beef hindquarter; 1 pc onion; 2 pcs carrot; 100 g shiitake; 150 g spinach; 2 pcs spring onion; 10 g sesame seeds; 2 l water; rapeseed oil; 4 tablespoons soy sauce; 2 tablespoons sesame oil; 1 tablespoon caster sugar; 2 cloves garlic; ground pepper; salt

Step by step process

Preparation

1
Prepare the japchae ingredients: slice the beef rump thoroughly against the grain into very thin strips for tenderness. Cut the onion into half-moons, the carrot into thin matchsticks, the shiitake mushrooms into slices, and the spring onion into diagonal strips.
2
In a bowl, mix together the soy sauce, sesame oil, sugar, and pressed garlic. Season with ground black pepper to taste, and mix the sauce until smooth.
3
Set aside a spoonful of the prepared sauce and use it to marinate the sliced beef. Let the meat marinate for at least 10 minutes while you prepare the other ingredients.
4
Bring 2 liters of water to a boil in a large pot. Cook the glass noodles according to the package instructions until tender but still slightly firm in the center (about 6-7 minutes). Drain in a colander, briefly rinse with cold water to prevent sticking, and leave to drain.
TIP:
Immediately after cooking, drain the pasta or dumplings and toss them with a bit of melted butter or oil. This step prevents sticking and keeps the pasta tender and flavorful when serving.

Cooking

5
Heat a tablespoon of canola oil in a wok or deep pan. Stir-fry the marinated beef over high heat for 1-2 minutes until just browned, then set aside.
TIP:
Do not overcrowd the wok or pan. Sear the meat in smaller batches over high heat so it sears quickly, does not release too much juice, and develops a rich flavor and color instead of steaming.
6
Add another tablespoon of oil to the same pan. Add the onion and carrot and stir-fry over medium heat for about 2-3 minutes until softened. Add the sliced shiitake mushrooms, stir-fry briefly, then add the fresh spinach. Stir until the spinach wilts.
7
Return the beef to the pan, add the drained noodles, and pour in the remaining sauce. Mix thoroughly and energetically so the noodles are evenly coated and all flavors combine.
8
Season with salt and pepper as needed. Finally, mix in half of the sesame seeds.

Serving

9
Divide the finished japchae into bowls, sprinkle with the remaining sesame seeds, and top with fresh spring onion. Serve warm or at room temperature.