Japchae

How to cook it · about 45 minutes

1. Slice the beef into thin strips and toss with 1 tbsp soy sauce, 1 tbsp sugar, 2 minced garlic cloves and 1 tsp sesame oil. Set aside.
2. Stir together the noodle sauce: 5 tbsp soy sauce, 2 tbsp sugar, 2 tbsp sesame oil, the pepper and the rest of the garlic, minced.
3. Boil the noodles for 6 to 7 minutes until chewy and clear (check the package; bean thread noodles need only 3). Drain, rinse in cold water, and cut them a few times with kitchen scissors so they are easier to toss. Toss with 1 tsp sesame oil.
4. Blanch the spinach in boiling water for 30 seconds, rinse cold and squeeze dry. Cut the carrots and pepper into matchsticks, and slice the onion, mushrooms and green onions thin.
5. If using the eggs, beat them and cook them in a thin sheet in an oiled nonstick pan over low heat for 2 minutes, flip for 30 seconds, then roll up and slice into thin ribbons.
6. In a large skillet over medium-high, stir-fry each vegetable separately in a little oil with a pinch of salt for 1 to 2 minutes, so each keeps its color. Then cook the beef for 3 minutes until done.
7. In a big bowl or the empty skillet on low heat, toss the noodles with the sauce, then add all the vegetables and beef and toss with tongs until evenly mixed.
8. Top with egg ribbons and sesame seeds. It keeps 3 days in the fridge; warm it in a skillet with a splash of water.

Amounts are on the list above — they change with the number of people; the steps do not.