Ingredients

• 200 g glass noodles (sweet potato noodles)
• 2 tbsp sesame oil
• 1 tbsp oil for stir-frying
• 200 g beef (or tofu for a vegetarian version), sliced into thin strips
• 1 onion, sliced thinly
• 2 carrots, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 200 g spinach
• 3 cloves garlic, finely chopped
• For garnish: toasted sesame seeds and finely chopped spring onions

Japchae sauce

• 3 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• Freshly ground black pepper to taste

Instructions

1. Cook the glass noodles according to the package instructions until soft. Rinse them with cold water and drain. Toss with 1 tbsp sesame oil and set aside.
2. In a bowl, mix the ingredients for the japchae sauce until the sugar is dissolved.
3. Heat a pan with the oil over medium heat. Add the garlic and sauté briefly until fragrant.
4. Add the beef and cook until done. Remove the meat from the pan and set aside.
5. In the same pan, add the onion, carrots and bell pepper. Stir-fry until the vegetables are tender but still have some bite.
6. Add the spinach and cook until wilted.
7. Return the cooked meat to the pan along with the noodles and japchae sauce. Toss everything well so the sauce evenly coats the ingredients.
8. Remove the pan from the heat and transfer the japchae to a serving platter. Garnish with toasted sesame seeds and spring onions.

Tip for extra flavor

For extra flavor, you can marinate the beef in a mixture of soy sauce, sugar and sesame oil for 15 minutes before frying. This allows the flavor to penetrate the meat and takes the japchae recipe to the next level.