Japchae

Instructions

1. Marinate the Beef: 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. 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. Cook Vegetables: 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. Cook More Vegetables: 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. Sauté the Beef: 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. Cook the Noodles: To cook the noodles, blanch them in boiling water for 1-2 minutes, then drain well.
7. Assemble and Serve: 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.