Lita Eats

Ingredients

For the Noodles

• 200g Korean potato starch noodles (dangmyeon, 당면)
• 1 medium carrot, julienned (about 85g/3 oz)
• 1/2 medium onion, thinly sliced (preferably sweet, about 110-140g/4-5 oz)
• 2 scallions, chopped
• 110g lean beef (sirloin, ribeye, or pork loin), thinly sliced
• 85-110g fresh shiitake mushrooms, sliced (or 4-5 dried shiitake, rehydrated) – can substitute with oyster mushrooms, wood ear mushrooms, or button mushrooms
• 170g fresh spinach (preferably bunch spinach)
• Oil for stir-frying
• Salt
• Egg garnish (jidan) – optional

For the Sauce

• 3.5 tbsp soy sauce
• 3 tbsp sugar (or brown sugar; reduce amount slightly if preferred)
• 2 tbsp sesame oil
• 2 tsp minced garlic
• 1 tbsp roasted sesame seeds
• Black pepper, to taste

Methods

1. Prepare the noodles: Cook the potato starch noodles according to the package instructions, typically boiling them for 6-7 minutes. Drain and rinse under cold water. Cut the noodles into manageable lengths (about 6-7 inches) and set aside.
2. Blanch the spinach: Bring a pot of water to a boil. Add the spinach, blanch for 30 seconds to 1 minute, then quickly transfer to a bowl of cold water. Drain and gently squeeze out excess water. Set aside.
3. Stir-fry the vegetables:
   • Heat a little oil in a pan over medium-high heat. Stir-fry the carrots for 1-2 minutes, then transfer to a plate.
   • In the same pan, add the onions and a pinch of salt. Stir-fry until softened, then transfer to the plate.
   • Add the mushrooms and scallions, stir-frying until tender, then remove from the pan.
4. Cook the beef: In the same pan, add a bit of oil and cook the beef with a pinch of salt until browned, about 2-3 minutes. Set aside.
5. Mix the sauce: In a small bowl, combine soy sauce, sugar, sesame oil, minced garlic, sesame seeds, and black pepper. Stir until the sugar is fully dissolved.
6. Combine everything: In a large mixing bowl, add the noodles, vegetables, beef, and spinach. Pour the sauce over everything and toss well to combine. Taste and adjust seasoning if needed.
7. Optional egg garnish: For the jidan (egg garnish), whisk an egg and cook it in a thin layer on a lightly greased pan. Once cooked, roll up the egg and slice it thinly into ribbons. Use it as a topping for the japchae.
8. Serve: Plate the japchae and garnish with the egg strips (if using) and extra sesame seeds. Serve warm or at room temperature.