Japchae

Step 1

Thinly slice the beef, across the grain, and put in a small bowl along with the marinade ingredients (soy sauce, sesame oil, sugar and garlic). Set aside while you prepare the noodles and vegetables.

Step 2

Cook the noodles according to packet instructions, typically adding them to a pot of boiling water and boiling for 6-7 minutes. Rinse in cold water to stop them cooking further then set aside.

Step 3

Meanwhile, blanch the spinach by putting it in a bowl, pouring over some boiling water and pushing leaves down to be submerged. As they soften (just a minute), drain the water off. Let the spinach cool a minute then squeeze it out well and chop up finely. As it's cooling, peel the carrot and onion and cut the carrots into thin batons and onion into thin slices. Slice the mushrooms and pepper.

Step 4

Mix the sauce ingredients - soy sauce, sugar and sesame oil - in a small bowl and set aside.

Step 5

Warm the oil over a medium-high heat in a wok or large skillet (frying pan). Add the beef and cook a minute or two on each side to brown. Remove from pan.

Step 6

Add the vegetables, apart from the spinach, and cook, stirring regularly, for a couple minutes until they start to soften. Remove from pan and set aside with the beef.

Step 7

Add the drained noodles to the pan along with the sauce and cook a minute or two to warm through. Add back the beef and vegetables, with the chopped spinach, and mix everything so it's evenly distributed and warmed through. Divide between two bowls and serve.