Korean Sweet Potato Noodle Stir-Fry (Japchae)

1. Prepare the Beef

Thinly slice the boneless beef short ribs and toss them in a bowl with 2 teaspoons of soy sauce, 2 teaspoons of sugar, 2 teaspoons of minced garlic, and 1/2 teaspoon of pepper. Make sure the beef is evenly coated in this marinade.

2. Prepare the Spinach

Bring 2 quarts of water to a boil in a large pot. Add the spinach and let it wilt for about 5-10 seconds. Quickly transfer the spinach to a colander and rinse with cold water. Squeeze out any excess water and then cut the spinach into manageable pieces.

3. Prepare the Mushrooms

In the same boiling water, add the shiitake mushrooms and cook them for about 30 seconds. Transfer the mushrooms to a colander, rinse with cold water, and squeeze out the excess moisture before cutting them into slices.

4. Cook the Sweet Potato Noodles

Add the sweet potato noodles (dangmyeon) to the pot and cook for about 5-8 minutes until they are chewy but cooked through. Drain the noodles in a colander and use kitchen shears to cut them into shorter lengths if necessary. Toss the noodles in a large bowl with 2 tablespoons of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.

5. Season the Spinach

Break the spinach into clumps and toss it with 1/4 teaspoon of sesame oil, 1/4 teaspoon of salt, and 1/4 teaspoon of minced garlic in a small bowl.

6. Cook the Mushrooms

Heat 1/4 teaspoon of vegetable oil in a 10-inch nonstick skillet over medium heat. Add the mushrooms with a pinch of salt and cook for about a minute before transferring them to the bowl with the noodles.

7. Cook the Onion and Scallions

In the now-empty skillet, heat another 1/2 teaspoon of vegetable oil and add the sliced onion and scallions, seasoning with 1/4 teaspoon of salt. Cook these for about 3-4 minutes until they are softened and aromatic, then add them to the noodle bowl.

8. Cook the Carrots

Repeat the process with the carrots, cooking them in 1/4 teaspoon of vegetable oil and 1/8 teaspoon of salt for about 3 minutes until they are tender. Transfer the cooked carrots to the noodle bowl.

9. Cook the Bell Pepper

Finally, cook the red bell pepper in the same manner, for about 1 minute, and add them to the bowl as well.

10. Cook the Beef

Increase the heat to medium-high and add 1/2 teaspoon of vegetable oil to the skillet. Add the marinated beef and cook for 3-4 minutes until the meat is browned and cooked through. Transfer the beef to the bowl with the noodles and vegetables.

11. Combine and Serve

Toss the beef, noodles, and vegetables together in the large bowl, adding 2 tablespoons of soy sauce, 2¼ teaspoons of sugar, 2 teaspoons of sesame oil, 1/4 teaspoon of salt, and 1 tablespoon of toasted sesame seeds. Ensure everything is evenly mixed and coated with the sauce. Serve the Japchae by mounding it on a platter and sprinkling the remaining teaspoon of sesame seeds on top.