Rainbow Japchae with Sesame Beef

⏱ 45 min · Serves 4

Glossy, springy sweet potato noodles tossed with strips of soy-marinated beef and a rainbow of quickly cooked vegetables. Cooking each element separately is the secret to japchae that tastes bright rather than muddled — and it's just as good warm from the pan or cold from the fridge the next day.

Per serving: 585 kcal · 26.0g protein · 71.0g carbs · 22.0g fat

Ingredients

• 250g dangmyeon (Korean sweet potato starch noodles)
• 250g beef sirloin or rump, sliced into thin strips
• 1 medium onion, thinly sliced
• 1 large carrot, cut into fine matchsticks
• 1 red pepper, thinly sliced
• 150g spinach, washed
• 100g shiitake or chestnut mushrooms, sliced
• 4 spring onions, cut into 4cm lengths
• 3 garlic cloves, minced
• 2 eggs (optional, for garnish)
• 5 tbsp soy sauce
• 2 tbsp light brown sugar
• 3 tbsp toasted sesame oil
• 2 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 1/2 tsp black pepper
• Pinch of salt

Method

1. Marinate the beef with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, half the garlic 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, lift out into cold water, then squeeze dry and toss with 1 tsp sesame oil and a pinch of salt.
3. Cook the noodles in the same water for 6-7 minutes until springy. Drain, rinse briefly under cold water, then snip a few times with scissors and toss with 1 tbsp soy sauce and 1 tbsp sesame oil so they don't clump.
4. If using eggs, beat them with a pinch of salt, fry as a thin omelette in a lightly oiled pan, roll up and slice into fine ribbons.
5. Heat 1 tbsp vegetable oil in a large frying pan or wok over high heat. Stir-fry the onion and carrot with a pinch of salt for 2 minutes until just softened; tip into a large bowl.
6. Fry the pepper and mushrooms for 2-3 minutes, then add to the bowl. Add the remaining oil and stir-fry the beef with the rest of the garlic for 2-3 minutes until browned; add the spring onions for the last 30 seconds.
7. Return everything to the pan (or the bowl if it's big enough): noodles, all vegetables, spinach and beef. Add the remaining 3 tbsp soy sauce, 1 tbsp sugar and 1 tbsp sesame oil.
8. Toss thoroughly with tongs over low heat for 1-2 minutes until glossy and evenly coloured. Taste and adjust with soy or sugar.
9. Scatter with sesame seeds and egg ribbons and serve warm or at room temperature.