Sweet Potato Starch Noodles with Stir-Fried Vegetables and Beef (Japchae)

This dish of clear sweet potato noodles (which are very similar to cellophane or glass noodles), stir-fried vegetables, and beef is more than the sum of its parts. The interplay of the chewy noodles, tender-crisp vegetables, and meaty beef and mushrooms makes japchae a numberone choice at potluck parties. It’s a good dish to share with a big group and is a must for special occasions.

Serves 6 to 8

INGREDIENTS:

• 3 dried shiitake mushrooms, soaked in water for 3 to 4 hours, drained, and stemmed
• 8 ounces beef brisket, cut into 2½-inch-long matchsticks
• ¼ cup plus 1 tablespoon soy sauce
• 4 garlic cloves, minced
• 2 tablespoons toasted sesame oil
• 8 ounces sweet potato starch noodles (dangmyeon)
• 8 ounces spinach, washed and dried
• Kosher salt
• 2 tablespoons vegetable oil
• 1 large carrot, peeled and cut into 2½-inch-long matchsticks
• 1 medium onion, sliced
• 1 (10-ounce) package white button mushrooms, sliced ¼ inch thick
• 3 scallions, cut into 2½-inch pieces
• 3 tablespoons light brown sugar
• 1 tablespoon toasted sesame seeds
• 1 teaspoon freshly ground black pepper
• Korean Egg Garnish; optional)

INSTRUCTIONS:

1. Thinly slice the shiitake mushrooms. Put them in a bowl, add the beef, 2 teaspoons of the soy sauce, one quarter of the garlic, and 1 teaspoon of the sesame oil, and mix well.
2. Bring a large pot of water to a boil over medium-high heat. Add the noodles, stirring with a wooden spoon so they won’t stick together. Cover and boil until the noodles are tender but still chewy, 7 to 8 minutes. Taste one; if it is still hard, cook for an additional 1 to 2 minutes.
3. Turn off the heat and, using tongs, transfer the noodles to a colander to drain. Transfer to a large shallow bowl. Cut the noodles a few times in the bowl with scissors. Mix them with 1 teaspoon of the soy sauce and 1 teaspoon of the sesame oil.
4. Bring the water back to a boil and blanch the spinach for 30 seconds. Drain the spinach in the colander and rinse under cold running water. Drain and squeeze out excess water.
5. Transfer the spinach to a small bowl and mix with ½ teaspoon salt and 1 teaspoon of the sesame oil. Add the spinach to the bowl with the noodles.
6. Heat a large skillet over medium-high heat. Add 2 teaspoons of the vegetable oil and the carrot and stir-fry for 2 minutes, then add to the bowl with the noodles. Add another teaspoon of vegetable oil to the skillet, then add the onion slices and ¼ teaspoon salt and stir-fry until the onion is translucent, about 3 minutes. Add to the bowl with the noodles.
7. Add 2 teaspoons of the vegetable oil to the skillet. Add the white mushrooms, scallions, and ¼ teaspoon salt and stir-fry until the mushrooms are tender and the scallions are softened, 4 to 5 minutes. Add to the bowl with the noodles.
8. Add the remaining 1 teaspoon vegetable oil to the skillet, then add the marinated beef and shiitake mushrooms and stir-fry until the beef is no longer pink, 3 to 4 minutes. Add to the bowl with the noodles.
9. Add the remaining minced garlic, 1 tablespoon sesame oil, and ¼ cup soy sauce, along with the brown sugar, sesame seeds, and pepper to the noodles. Mix well and transfer to a serving platter. Garnish with the egg strips, if desired, and serve.