1. In a small bowl, add all the seasoning ingredients and mix well. Set aside.
2. Cook the spinach in boiling water (for a few seconds) and cool it down with cold tap water. Squeeze the spinach to remove excess water and mix with 1/4 tsp salt and dash of pepper. Cut roughly if you like and set aside.
3. In another bowl, add the beef and soak with 2 tbsp seasoning mixture from #1. Set aside.
4. In a frying-pan, heat 1 tbsp sesame oil, add the beef and 1/2 tbsp garlic powder. Cook until the beef is no longer pink. Transfer to the plate and set aside.
5. Using the same frying-pan (as is, without washing) heat 1 tsp sesame oil (or vegetable oil) and fry carrot lightly or until wilted according to your taste. Do the same separately for onion, mushroom and red bell pepper, adding 1 tsp sesame oil or vegetable oil each time.
6. Heat 1 tsp oil in another frying pan over medium heat. Pour beaten eggs to the pan and swirl the pan to cover the surface of the pan in a thin layer. Cook until just set, then flip over and cook for a few seconds. Transfer the egg to a plate to let cool. When its cooled, roll up and cut into thin ribbons. Set aside.
7. Boil Korean noodles according to package directions or 6 to 7 minutes. Wash with cold water and drain well.
8. In a large wok, heat 1 tbsp oil and place the cooked noodles. Pour the seasoning sauce from #1 over the noodle. Fry gently to warm it up over low heat for a few minutes. Add all the cooked beef and vegetable (carrot, onion, mushroom, leek, spinach and paprika) and stir well.
9. Transfer to a serving plate and garnish Japchae with the eggs and sprinkle some white sesame over it.
1. In a frying-pan, heat 1 tbsp vegetable oil and fry the garlic and ginger until fragrant. Add ground beef, onion and carrot and continue to fry, stiring constantly until wilted.
2. Add green bell pepper and fry for another a few minutes.
3. Add all the 'ingredient A' to season. Fry and mix well to combine evenly. Let it cool to room temperature.
4. Place a spoonful of the mixture in the center of a gyoza wrapper. Wet the edge of wrapper with fingertip. Fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
5. Heat vegetable oil in a large frying pan over medium-high to high heat. Add several gyozas (quantity depends on your pan size). Cook them until golden brown and crispy on the bottom. Add hot water (about 50ml), cover pan with the lid and let it steam over medium heat until the water evaporates. Repeat with the remaining gyoza.
1. Rinse chicken in cold water and drain. Marinate chicken chunks in a mixture of "A" for 30 mins to 1h.
2. Mix "B" in a small bowl. Set aside. Drain excess liquid of chicken, and flour all chicken pieces with "B" until they are evenly covered with the powder mix.
3. Make sauce : In another bowl, add all ingredient "C" and mix well and set aside.
4. Heat some of oil in a wok or frying-pan and heat it over medium/high heat. Check the oil is ready to fry by dipping a small piece of chicken in the oil. It will float to the surface if it's hot enough. Fry the chicken chunks for about 7-8 minutes over high heat or until no longer pink. Transfer them to a plate lined with paper towels to drain the excess oil.
5. Increase heat to high and fry them again for another a few minutes until chicken are golden brown or crunchy outside.
6. Cook sauce : Heat 1 tbsp oil in a wok or frying-pan and pour the prepared sauce "C" into the pan. Simmer the sauce over medium-low heat until it starts to boil. Put the fried chicken into the sauce and gently mix.