Japchae (Korean noodles)

Ingredients

• 1kg (about 2.2 lbs) beef strips (tri-tip recommended)
• 6 cloves garlic, finely diced
• 4 tbsp soy sauce
• 3 tsp sesame oil
• 3 tbsp peanut oil
• 1 tsp sugar
• 1 tsp salt
• 1 red pepper, sliced into strips
• 1 carrot, cut into matchsticks
• 1 brown onion, sliced
• 4 spring onions, cut into 2cm (about 0.8 inch) pieces
• 8 dried shiitake mushrooms, rehydrated in hot water and sliced
• 4 eggs, beaten
• 1 packet sweet potato noodles (or rice noodles if unavailable)
• 1 tbsp sesame seeds

Directions

1. Marinate the beef strips in a bowl with 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, three cloves of crushed garlic, 1 teaspoon of sugar, 1 teaspoon of salt, and 0.5 tablespoon of sesame seeds. Mix well and marinate for 24 hours.
2. To make the egg 'noodles', heat a non-stick pan over medium heat and add a drizzle of peanut oil. Pour in half of the egg mixture and cook until you have a thin egg crêpe. Remove from the heat, let cool, then roll up and slice into noodle shapes.
3. Heat 1 tablespoon of peanut oil in a wok over high heat. Add the sliced brown onion and carrot. Cook, tossing frequently, for 3-4 minutes, or until the carrots just start to wilt. Then add the sliced, rehydrated shiitake mushrooms and season the mixture with soy sauce and a little sesame oil. Remove from the heat and set aside.
4. Place the wok back over the heat and repeat the process with the red pepper and spring onions. Once cooked, remove and set aside.
5. Next, add the marinated beef to a clean wok with a little more peanut oil and sauté for 3-4 minutes, or until just cooked.
6. To cook the noodles, blanch them in boiling water for 1-2 minutes, then drain well.
7. To assemble, add the cooked noodles, egg, beef, and vegetables to a bowl. Season with a little more soy sauce and sesame oil. Toss well and serve. Garnish with some toasted sesame seeds.