Japchae (Stir-Fried Glass Noodles)

7 ounces Korean potato starch noodles (dangmyeon, 당면)

1 carrot (about 3 ounces)

½ medium onion, preferably sweet variety, (4 to 5 ounces)

2 scallions

4 ounces lean tender beef (sirloin, chuck tender, rib eye, etc.) or pork loin

3 to 4 ounces fresh shiitake mushrooms (or 4 to 5 dried shiitake, soaked until plump) Or oyster mushrooms, wood ear mushrooms or button mushrooms. See note 1.

6 ounces fresh spinach (preferably a bunch of spinach)

oil for stir frying

salt

egg garnish (jidan) - optional

subheading: Sauce:

3.5 tablespoons soy sauce

3 tablespoons sugar (or brown sugar) You can use a little less if you want.

2 tablespoons sesame oil

2 teaspoons minced garlic

1 tablespoon roasted sesame seeds

black pepper to taste

Directions at koreanbapsang.com

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