Japchae

Method

Cook the sweet potato noodles in boiling water for 5-7 minutes until tender, then drain and set aside. Mix the beef with 1 tablespoon soy sauce, 0.5 tablespoon sesame oil, minced garlic and 0.5 teaspoon sugar; marinate for 10 minutes. In a large wok or frying pan over high heat, stir-fry the beef until cooked through, about 3-4 minutes, then transfer to a plate. In the same pan, stir-fry the carrots, courgettes, mushrooms and onion separately for 2-3 minutes each, seasoning lightly with salt, and set aside. Briefly blanch the spinach in boiling water, squeeze dry and mix with a pinch of salt and a little sesame oil. Toss the cooked noodles with the remaining soy sauce, sesame oil and sugar, then combine with all the cooked vegetables, beef, and spring onions in a large bowl. Season with black pepper, garnish with toasted sesame seeds and serve at room temperature.