Japchae with Beef and Vegetables Stir-Fried Noodles with Beef and Vegetables

Fill a large pot with water and bring to a boil over high heat.

While the water heats, slice the beef into thin strips (about 0.5 cm wide). In a small bowl, mix 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp sugar. Add the beef and toss to coat; set aside to marinate for at least 10 minutes.

Peel and julienne the carrot into thin matchsticks. Thinly slice the onion. Remove the stems from the shiitake mushrooms and slice the caps thinly. Mince the garlic.

Once the water boils, add the dangmyeon and cook for 6–7 minutes until tender but chewy. Drain in a colander and rinse under cold water. Use kitchen shears to cut the noodles into shorter lengths (about 15 cm). Drizzle with 1 tsp sesame oil and toss to prevent sticking.

In a large skillet or wok, heat 1 tbsp vegetable oil over medium-high heat. Add the spinach and a pinch of salt; stir-fry for 1–2 minutes until wilted. Transfer to a plate. Add another 1 tbsp oil to the skillet and stir-fry the carrot, onion, and mushrooms for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Transfer vegetables to the plate with spinach.

Add the remaining 1 tbsp vegetable oil to the skillet. Add the marinated beef and stir-fry over high heat for 2–3 minutes until browned and cooked through (internal temperature 75°C). Return the cooked vegetables to the skillet.

Add the cooked noodles to the skillet. In a small bowl, whisk together the remaining 3 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp sugar. Pour the sauce over the noodles and toss everything together with tongs for 2–3 minutes until well combined and heated through. Sprinkle with sesame seeds and serve.