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Korean japchae, chewy sweet potato glass noodles stir-fried with beef and vegetables. Serves 4.
Boil the 200 g sweet potato glass noodles for 6-7 minutes until chewy and clear, drain, and toss with a little of the sesame oil and soy so they do not stick.
Slice the 200 g beef thin and stir-fry in a hot pan for 2-3 minutes until just cooked, then set aside.
Stir-fry the sliced carrot, onion and mushroom for 4-5 minutes, and separately wilt the spinach for 1 minute, then squeeze it dry.
Mix the 60 ml soy, 30 ml sesame oil, the 0.15 cup sugar and the garlic.
Toss the noodles, beef, vegetables and sauce together over low heat until glossy and evenly mixed, then top with sesame seeds and sliced scallion.
