Korean stir fried vegetables and glass noodles (japchae)
As with most stir fried dishes, the cooking time is short but the preparation takes longer. For best results, do not skip precooking the noodles and soaking them in the sauce before tossing with the beef, vegetables, mushrooms and egg strips.
Stir all the ingredients together until the sugar is completely dissolved.
Precook and season the noodles
Boil about a liter and a half of water in a pot. Drop in the noodles, pressing them down into the hot water. When the water starts boiling once more, lower the heat, cover the pot and let the noodles simmer for seven to eight minutes.
Drain the noodles and dump into a bowl of iced water. This will stop the cooking and prevent the noodles from turning soggy. Let the noodles sit in the cold water for a few minutes then drain once more.
Pour half of the sauce over the noodles and toss to distribute evenly. Leave to allow the noodles soak up the flavors.
Season the beef
Cut the beef into strips about half an inch thick. Place in a bowl.
Pour in the rice wine and the remaining sauce. Mix well.
Cook the eggs
In a bowl, beat the eggs with salt and pepper.
Heat one teaspoon of cooking oil in a clean pan. Pour in the beaten eggs. Cook until set. Roll up and move to a chopping board. Slice thinly.
Stir fry
Heat another teaspoon of cooking oil in a wok. Mix the beef once more to make sure that all the sauce sticks to it. Spread on the hot oil. Sprinkle in half of the minced garlic. Stir fry for four to five minutes. Scoop out and move to a bowl.
Heat another teaspoon of oil in the wok. Add the carrot, bell pepper, mushrooms, sliced onion, scallions and the remaining minced garlic. Sprinkle in salt and pepper. Stir fry for about two minutes. Scoop out and move to a plate.
Heat the fourth teaspoon of oil in the wok. Spread the blanched and squeezed spinach leaves on the bottom of the pan. Sprinkle in salt, pepper and a teaspoon of toasted sesame seeds. Stir fry for a minute. Scoop out and transfer to a bowl.
Heat the last teaspoon of cooking oil. Dump in the noodles. Sprinkle in a teaspoonful of toasted sesame seeds. Stir fry until the noodles are heated through.
Add the stir fried vegetables to the noodles. Toss to distribute evenly.
Add the beef and remaining teaspoon of toasted sesame seeds to the noodles and vegetables. Toss to distribute.
Garnish the japchae with the egg and more toasted sesame seeds.