Japchae

Noodles

• sweet potato glass noodles200 g
• toasted sesame oil1 tbsp

Beef

• beef sirloin200 g
• soy sauce1 tbsp
• sugar1 tsp
• garlic1 cloves
• toasted sesame oil1 tsp

Vegetables

• spinach200 g
• carrots1
• onions1
• shiitake mushrooms100 g
• red peppers1
• spring onions3
• vegetable oil1½ tbsp
• salt

Seasoning

• soy sauce3 tbsp
• sugar1½ tbsp
• toasted sesame oil2 tbsp
• sesame seeds1 tbsp
• black pepper

Beef

1. 01

   Cut the beef into thin strips about 5 mm wide and finely grate the garlic. Thinly slice the onion, red pepper and shiitake, cut the carrot into matchsticks and cut the spring onions into 4 cm lengths.

2. 02

   Mix the beef with the soy sauce, the sugar, the garlic and the sesame oil, cover and leave it in the fridge while you deal with the vegetables, at least 15 minutes.

Vegetables

3. 03

   Blanch the spinach in boiling salted water for 30 seconds, until it has just collapsed, then lift it into cold water. Squeeze it dry in handfuls, hard, and pull the ball apart into loose strands. Season with a pinch of salt.

4. 04

   Heat a teaspoon of oil in a frying pan over medium-high heat and fry the onion with a pinch of salt for 2 minutes, until it turns translucent but still has some bite. Tip it into a large mixing bowl.

5. 05

   Do the carrot the same way for 2 minutes, then the red pepper for 1 minute, then the shiitake for 2 to 3 minutes until they have given up their water and squeak less. Add each one to the bowl as it is done, with a fresh teaspoon of oil in the pan each time.

6. 06

   Fry the marinated beef in the same pan over high heat for 2 to 3 minutes, until browned and the marinade has reduced to a sticky glaze. Add it to the bowl with the spring onions and the spinach.

Noodles

7. 07

   Boil the noodles in plenty of unsalted water for 6 to 7 minutes, until they are translucent and springy with no chalky core. Drain well without rinsing.

8. 08

   Cut through the mass two or three times with scissors so the strands are manageable, then toss them with the tablespoon of sesame oil while still warm. This stops them setting into one solid clump.

To finish

9. 09

   Tip the warm noodles into the bowl with everything else. Pour over the soy sauce, the sugar, the sesame oil and most of the sesame seeds and grind in black pepper.

10. 10

    Toss with your hands, lifting from the bottom, until every strand has taken on an even brown colour and no pale noodles are left. Taste and add a little more soy sauce or sugar until it is balanced: savoury, with a little sweetness behind it.

11. 11

    Serve warm or at room temperature, with the rest of the sesame seeds on top.