Ingredients

• 400g beef - cut into strips
• 1/2 tbsp garlic powder

For the seasoning
• 4 garlic cloves - finely chopped
• 5 tbsp sempio soy sauces or Japan soy sauce
• 1 or 2 tbsp dashida
• 4 tbsp cooking sake or cooking white wine
• 4 tbsp sesame oil
• 2 tbsp white sugar
• 2 tbsp brown sugar
• 150g spinach (1/4 tsp fine salt and dash of pepper)
• 1 carrot - julienned
• 1 onion - thinly sliced
• 100g - shiitake mushroom or brown mushroom - thinly sliced
• 1 red bell pepper - julienned
• 350g korean vermicellie noodles

For the topping
• 2 tbsp white sesame
• 2 eggs

Instructions

• 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.
• Serve hot or at room temperature!