Japchae

Serves: 3

Time: 40 minutes

Ingredients

• 250g Sweet potato noodles
• 250g bulgogi marinated beef

Vegetables:

• 1 egg, lightly beaten
• 1/4 medium size onion, thinly sliced
• 1 bell pepper, julienne
• 1/2 carrot, julienne
• half a bag (250g?) of spinach
• salt and vegetable oil

Sauce:

• 1/4 cup soy sauce
• 1/8 cup sugar 
• 1 tbsp sesame oil
• black pepper

Method

1. Heat a large pan over medium-low heat. Add oil, swirl to coat. Add beaten eggs so that it covers the surface in a thin layer. Cook until it's just set, about 2-3 minutes, then flip over and cook for another minute. Slip omelet onto a plate and let cool.
2. Heat the same pan over medium-high leat. Add oil and then the onion, capsicum and carrots. Season with salt and sauté until softened. Remove it from pan onto a plate/bowl where you will mix the whole japchae in.
3. Add more oil and cook the marinated beef until it is cooked through and all moisture has evaporated. Add it to the japchae bowl. 
4. Bring a large pot of water to boil, adding generous amount of salt. Add the spinach, and cook for about 10 seconds. Move it to ice water immediately, squeezing out the water and setting aside with the other veggies.
5. In the same water, cook the noodles according to package directions, around 6-10 minutes.
6. While the noodles are cooking, whisk the ingredients for the sauce in a small bowl and set aside. Slice cooled egg into thin ribbons and set aside too.
7. Drain the cooked noodles and cut them if needed.
8. Pour 2/3 of the sauce into the noodles and gently mix until the sauce is mixed in. Add the noodles to the japchae bowl and toss to combine everything. Taste to see if the other 1/3 of the sauce should be mixed in.
9. Serve!

Recipe from https://seonkyounglongest.com/japchae/