Weeknight Korean Glass Noodles (Japchae)

Steps

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1. 1
   Soak the Korean sweet potato glass noodles in cold water. Let them become pliable but not overly soft while you prep the other ingredients.
   ▶ ≈1:11
2. 2
   Boil the soaked noodles in salted water until they reach the desired texture. Drain and rinse with cold water until cool to the touch.
   ▶ ≈1:34
3. 3
   Toss the cooled noodles lightly with a pinch of salt and a dash of sesame oil to prevent sticking.
   ▶ ≈3:09
4. 4
   Make the traditional bulgogi marinade by combining soy sauce, honey, sugar, Korean corn syrup, black pepper, sesame oil, and garlic.
   ▶ ≈4:36
5. 5
   Add the thinly sliced beef to the marinade and mix gently to coat. The thin slices will absorb the flavour quickly.
   ▶ ≈6:21
6. 6
   Heat the wok on high heat until very hot. Then add a small amount of oil and listen for a sizzle.
   ▶ ≈7:40
7. 7
   Pour the marinated beef and sauce into the centre of the wok and spread it out immediately. Let it cook without over-searing to maintain a silky texture.
   ▶ ≈8:36
8. 8
   Add the carrots, which are firm and need more cooking time. Allow the wok to reheat between additions of ingredients.
   ▶ ≈9:24
9. 9
   Add the capsicum and mushrooms, allowing them to cook in the heat. The marinade acts as the sauce, flavouring all the ingredients.
   ▶ ≈9:32
10. 10
    Add the prepared noodles to the wok and toss to combine with the beef and vegetables. The noodles will absorb the sauce and become glossy.
    ▶ ≈11:27
11. 11
    Add the spinach and let it wilt in the heat.
    ▶ ≈11:55
12. 12
    Turn off the heat and drizzle with a bit more sesame oil for aroma. Avoid heating the sesame oil to preserve its fresh, intense flavour.
    ▶ ≈12:09
13. 13
    Transfer the noodles to a serving bowl and top with a final sprinkle of roasted sesame seeds.
    ▶ ≈12:29