Japchae Beef Glass Noodles

• 200g beef sirloin or flank, very thinly sliced
• 150g sweet potato glass noodles (dangmyeon)
• 100g baby spinach
• 100g shiitake mushrooms, sliced
• 1 carrot, cut into thin matchsticks
• 1/2 onion, thinly sliced
• 2 eggs (optional, for a garnish omelette strip)
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sugar or honey
• 2 garlic cloves, grated
• 1 tsp sesame seeds
• Pinch of black pepper

1. 1

   Cook the glass noodles in a large pot of boiling water for 6–7 min until tender and translucent. Drain, rinse under cold water, and cut roughly with scissors into 15cm lengths so they're easier to toss. Toss with 1 tsp sesame oil to stop them sticking.

2. 2

   Mix the soy sauce, sugar, grated garlic, sesame oil, and black pepper in a small bowl. Divide roughly in half — one half for the beef, one half as a finishing sauce.

3. 3

   Marinate the beef in half the sauce for 5 min. Meanwhile, blanch the spinach in the noodle water for 30 seconds, drain, squeeze out excess water, and set aside.

4. 4

   Heat a large wok or frying pan over high heat. Add a little oil and stir-fry the beef 2–3 min in batches until browned. Set aside. In the same pan, cook the onion and carrot 2 min, then the mushrooms 2 min more.

5. 5

   Add the noodles to the pan along with the spinach, beef, and remaining sauce. Toss everything together vigorously over medium-high heat for 2 min until evenly coated and glossy.

6. 6

   Taste and adjust seasoning — add more soy if needed. Serve in bowls scattered with sesame seeds.