Beef & Spinach Japchae with Sesame Glass Noodles

⏱ 45 min · Serves 4

Springy sweet potato glass noodles tossed with soy-sesame marinated beef, silky spinach and sweet strips of pepper and onion. It's glossy, savoury-sweet and every bit as good warm as it is at room temperature — the Korean party dish that's actually easy enough for a Tuesday.

Per serving: 585 kcal · 26.0g protein · 76.0g carbs · 19.0g fat

Ingredients

• 250g sweet potato glass noodles (dangmyeon)
• 300g beef sirloin or rump, sliced into thin strips
• 200g spinach, washed
• 1 medium onion, thinly sliced
• 1 large carrot, cut into fine matchsticks
• 1 red pepper, thinly sliced
• 100g shiitake or chestnut mushrooms, sliced
• 3 spring onions, cut into 4cm lengths
• 3 garlic cloves, minced
• 4 tbsp soy sauce, plus 1 tbsp for the spinach
• 2 tbsp light brown sugar
• 3 tbsp toasted sesame oil
• 1 tbsp neutral oil, for frying
• 1 tbsp toasted sesame seeds
• 1 tsp ground black pepper
• Pinch of salt

Method

1. Marinate the beef: mix the strips with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 minced garlic clove and the black pepper. Set aside for 15 minutes.
2. Bring a large pan of water to the boil. Blanch the spinach for 30 seconds, scoop out into cold water, then squeeze very dry. Toss with 1 tbsp soy sauce, 1 tsp sesame oil and a pinch of salt.
3. Return the water to the boil and cook the glass noodles for 6-7 minutes until slippery and translucent. Drain, rinse briefly in cold water, then snip a few times with scissors. Toss with 1 tbsp sesame oil so they don't clump.
4. Whisk the sauce: remaining 3 tbsp soy sauce, remaining sugar, remaining 2 garlic cloves and 1 tbsp sesame oil.
5. Heat the neutral oil in a large wok over high heat. Stir-fry the onion and carrot for 2 minutes, add the pepper and mushrooms and cook 2-3 minutes more until just tender. Tip into a big bowl.
6. Add the beef to the hot wok in a single layer and sear for 2-3 minutes until browned and just cooked. Add to the bowl.
7. Return the noodles to the wok with the sauce and toss over medium heat for 2 minutes until glossy and the noodles have drunk up the colour.
8. Tip everything back in — vegetables, beef, spinach and spring onions — and toss with tongs until evenly mixed. Taste and adjust with a splash more soy or a drizzle of sesame oil.
9. Scatter with sesame seeds and serve warm or at room temperature.