Japchae

01Method

1. 1

   Marinate the beef: Combine the beef strips with soy sauce, rice wine vinegar, sugar, and grated garlic in a medium bowl. Let the mixture sit while you prepare the remaining components.

2. 2

   Cook the noodles: Bring a large pot of water to a boil and cook the dangmyeon noodles according to their package directions. Drain and briefly rinse under cool water until just manageable to touch — do not cool them completely. If the noodles are very long, snip them into 8- to 10-inch lengths with kitchen shears.

3. 3

   Prepare the japchae sauce: In a large mixing bowl, whisk together the soy sauce, sugar, and sesame oil until combined.

4. 4

   Toss the noodles with the sauce: Add the warm noodles to the sauce bowl and mix thoroughly using tongs or your hands once cool enough, ensuring every noodle is evenly coated. Season with salt and pepper to taste and set the bowl aside.

5. 5

   Make the egg garnish (jidan): Separate the yolks and whites into two individual bowls and whisk each separately. Warm a nonstick pan over medium heat with a small amount of vegetable oil. Pour in the yolks, tilting the pan to form a thin, even layer. Cook until the surface is just set without browning the underside, then flip and cook for about 10 seconds more. Remove and let cool, then slice into thin strips roughly 1/8 inch wide and 2 to 3 inches long. Repeat the process with the egg whites. Lay both sets of strips over the noodles.

6. 6

   Cook the vegetables: Heat a large heavy-bottomed skillet or wok over high heat. Working one vegetable at a time, cook each with a small amount of oil and a pinch of salt until lightly colored and beginning to soften, about 2 to 3 minutes, then transfer to the noodle bowl. Follow this order: onions, carrots, shiitake mushrooms, red bell pepper, then the white portions of the green onions. Finally, sauté the dark green onion tops and the spinach together for no more than 30 seconds so they remain tender without releasing excess water, then add them to the noodles.

7. 7

   Cook the beef: Allow the skillet or wok to reheat fully over high heat. Add a small amount of oil and the marinated beef, leaving any excess marinade in the bowl. Stir constantly for 2 to 3 minutes until the moisture has evaporated and the meat is cooked through. Add the beef to the noodle bowl.

8. 8

   Finish and serve: Toss everything together — noodles, vegetables, eggs, and beef — until well combined. Top with toasted sesame seeds and serve. Store any leftovers tightly covered in the refrigerator for up to 2 to 3 days.