Step-by-Step Instructions

1. 1.Prepare and Marinate Beef & Shiitake Mushrooms

   Unwrap 4 ounces of beef (fillet mignon or pork) and slice it thinly. Slice 2 rehydrated shiitake mushrooms into thin strips. In a bowl, combine the sliced beef and mushrooms with 1 teaspoon minced garlic, 1 teaspoon brown sugar, a few grinds of black pepper, 2 teaspoons soy sauce, and 1 teaspoon sesame oil. Mix well and cover with plastic wrap, then refrigerate while preparing other ingredients.

2. 2.Prepare Egg Garnish (Jidan)

   Separate one egg yolk from the egg white. Add a pinch of salt to the egg yolk and whisk lightly. Heat a non-stick pan over medium heat, add a small amount of cooking oil, and wipe off the excess with a paper towel, leaving a very thin layer. Turn off the heat. Pour the egg yolk into the hot pan and spread it thinly. Cook using the residual heat until set, then gently flip and cook the other side until both sides are yellow. Remove from the pan and let it cool.

3. 3.Blanch and Season Spinach

   Wash 4 ounces of spinach thoroughly, removing any tough roots. Bring a pot of water to a boil. Add the spinach to the boiling water and blanch for 30 seconds to 1 minute, until just wilted. Immediately transfer the spinach to a bowl of cold water to stop the cooking process. Squeeze out excess water from the spinach and chop it into smaller pieces. In a bowl, season the spinach with 1 teaspoon soy sauce and 1 teaspoon sesame oil.

4. 4.Cook and Season Sweet Potato Starch Noodles

   Bring a pot of water to a boil. Add 4 ounces of sweet potato starch noodles (dangmyeon) to the boiling water. Cook for exactly 7 minutes, stirring occasionally to prevent sticking. Drain the noodles in a colander and rinse them thoroughly with cold water. Use kitchen scissors to cut the long noodles a few times to make them easier to eat. In a large collecting bowl, combine the cooked noodles with the seasoned spinach. Add 1 teaspoon sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar to the noodles and spinach. Mix gently until well combined.

5. 5.Prepare and Stir-fry Vegetables

   Cut 2-3 green onions into 2-inch pieces. Slice 1 cup of onion thinly. Slice 3-4 white mushrooms. Julienne 3/4 cup of carrot. Julienne a small amount of red bell pepper. Heat a skillet over medium-high heat with a little cooking oil. First, stir-fry the sliced onion and green onions with a pinch of salt until translucent and slightly wilted (about 1-2 minutes). Transfer them to the collecting bowl. Next, add a little more oil to the skillet and stir-fry the sliced white mushrooms with a pinch of salt until they are juicy and shiny (about 1-2 minutes). Transfer them to the collecting bowl. Then, add a little more oil and stir-fry the julienned carrot for about 20 seconds. Add the julienned red bell pepper and stir-fry for another 20-30 seconds until slightly softened. Transfer them to the collecting bowl.

6. 6.Stir-fry Marinated Beef & Shiitake Mushrooms

   Add a little more cooking oil to the same skillet. Add the marinated beef and shiitake mushrooms. Stir-fry until the beef is no longer pink and the mushrooms are well-cooked, soft, and shiny (about 2-3 minutes). Transfer the cooked beef and mushrooms to the collecting bowl with all the other ingredients.

7. 7.Final Mixing and Seasoning

   To the large collecting bowl containing all the cooked ingredients, add 1 teaspoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon sugar, a generous amount of ground black pepper, and 1 tablespoon sesame oil. Add the sliced egg yolk strips (jidan) and a sprinkle of sesame seeds. Gently mix all the ingredients together by hand until everything is well combined and coated with the seasoning. Taste and adjust seasoning if needed.

8. 8.Serve and Enjoy

   Serve the Japchae immediately on a platter. Garnish with additional sesame seeds if desired. Enjoy this delicious and colorful Korean dish!