Japchae – Korean Noodles

Step 1: Cut the beef into strips about 5 mm thick, 1 cm wide, and 5 cm long. If using bone-in short ribs, trim away excess fat and cut the meat off the bone. Cut each piece in half lengthwise to make two thin steaks, then slice into 5 mm strips.

Step 2: Put the beef in a bowl, add the marinade ingredients, and mix. Set aside while you prepare the rest of the recipe, for about 15 to 20 minutes.

Step 3: Mix the dressing ingredients in a very large mixing bowl.

Step 4: Cook the sweet potato noodles according to the packet directions, usually about 8 minutes in boiling water. Drain, rinse briefly under running water, and shake off the excess water well. Add the noodles to the bowl with the dressing. Do not mix yet.

Step 5: Heat 2 tablespoons of oil in a large non-stick pan over high heat. Add the onion, white parts of the green onions, shiitake mushrooms, and 1/2 teaspoon salt. Cook for 2 1/2 to 3 minutes, stirring constantly, until just starting to soften but not turning golden. Transfer to the noodle bowl without mixing.

Step 6: Keep the same pan over high heat and add 1 tablespoon of oil. Cook the carrots and capsicum for 1 1/2 minutes, stirring constantly. Add the spinach, green parts of the green onions, and the remaining 1/2 teaspoon salt. Cook for 1 1/2 minutes, until the spinach wilts. Transfer to the noodle bowl without mixing.

Step 7: Heat the final tablespoon of oil in the same pan over high heat. Add the beef and cook for 1 1/2 minutes, until very lightly golden and just cooked through. Add it to the noodle bowl without mixing.

Step 8: Add most of the sesame seeds, reserving some for the topping. Toss everything together until combined.

Step 9: Transfer to a serving bowl and sprinkle with the remaining sesame seeds. Serve warm, not piping hot.