Japchae

Method

1. 1

   Toss the beef with 1 tbsp soy sauce, 1 tsp sugar, 1 clove garlic and 1 tsp sesame oil and set aside.

2. 2

   Beat the eggs with a pinch of salt. Pour into the lightly oiled frying pan over low heat and cook in a thin sheet until set but not browned.

   2 min
3. 3

   Roll up the egg sheet and slice it into thin ribbons.

4. 4

   Bring a large pot of water to the boil and blanch the spinach until just wilted, then lift it out, rinse in cold water and squeeze dry.

   30 sec
5. 5

   Cook the noodles in the same water until soft and chewy, then drain, rinse briefly and snip into shorter lengths with scissors.

   6 min
6. 6

   Whisk the dressing soy sauce, sugar, sesame oil, garlic and pepper in the large bowl and toss the noodles in half of it.

7. 7

   Heat 1 tbsp oil in the frying pan over medium-high heat and stir-fry the onion and carrot until just tender, then add them to the noodles.

   3 min
8. 8

   Stir-fry the red pepper until bright and barely softened, then add it to the bowl.

   1 min
9. 9

   Add a little more oil and stir-fry the shiitake until soft and glossy, then add them to the bowl.

   3 min
10. 10

    Stir-fry the beef until browned and cooked through.

    3 min
11. 11

    Add the beef, spinach and remaining dressing to the noodles and toss well with your hands.

12. 12

    Taste, adding more soy sauce or sugar if needed, and serve warm or at room temperature topped with the egg ribbons and sesame seeds.