Ingredients:
– 3 ounces of Korean sweet potato starch noodles (dangmyeon)
– 2 tablespoons of vegetable oil
– 2 cloves of garlic, minced
– 1/2 onion, thinly sliced
– 1 carrot, julienned
– 1/2 red bell pepper, thinly sliced
– 2 green onions, cut into 2-inch pieces
– 4 ounces of spinach, blanched and squeezed dry
– 4 ounces of beef, thinly sliced (optional)
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– 1 tablespoon of sugar
– Salt and pepper to taste
– Sesame seeds for garnish
Instructions:
1. Cook the sweet potato starch noodles in boiling water until tender but still firm. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium heat. Add minced garlic and cook until fragrant.
3. Add sliced onion and julienned carrot to the skillet and stir-fry for 2-3 minutes until slightly softened.
4. If using beef, add it to the skillet and cook until browned. Season with salt and pepper.
5. Add the red bell pepper, green onions, and blanched spinach to the skillet. Stir-fry for an additional 2 minutes.
6. In a small bowl, mix together soy sauce, sesame oil, and sugar until well combined.
7. Add the cooked noodles to the skillet and pour the sauce mixture over them. Toss everything together until evenly coated.
8. Cook for 2-3 minutes, stirring occasionally, until the noodles are heated through.
9. Adjust seasoning with salt and pepper if needed.
10. Transfer the Japchae to serving plates and garnish with sesame seeds.
11. Serve hot or at room temperature. Enjoy the light and savory taste of this delicious Korean dish!