JAPCHAE MAANGCHI RECIPES

Steps:

• Whisk soy sauce, sugar, sesame oil, and garlic in a bowl until sugar is dissolved into sauce.
• Bring a large pot of lightly salted water to a boil. Cook sweet potato noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 6 to 7 minutes. Rinse noodles under cold water and drain. Transfer noodles to a bowl, add 2 tablespoons sauce, and toss to coat.
• Squeeze beef under running water until juices run clear. Mix beef and 1 tablespoon sauce together in a bowl.
• Bring a pot of water to a boil. Cook spinach in the boiling water until just wilted, about 1 minute. Drain quickly and transfer spinach to a bowl of cold water to stop the cooking process. Squeeze excess water from spinach, place spinach in a large bowl, and season with salt and pepper.
• Heat 1 teaspoon oil in a large skillet over medium-high heat; cook onion until fragrant but crisp, 1 to 2 minutes. Transfer onion to the bowl with spinach. Heat another 1 teaspoon oil in the same skillet. Cook mushrooms in the hot oil until lightly browned but still firm, 1 to 2 minutes; add to onion mixture. Heat remaining 1 teaspoon oil in the same skillet. Cook carrot in the hot oil until lightly browned but still crisp, 1 to 2 minutes; add to onion mixture.
• Cook and stir beef in the same skillet until browned, 1 to 2 minutes; add to onion mixture. Cook and stir noodles in the same skillet until heated through, 1 to 2 minutes; add to beef-onion mixture. Add remaining sauce to beef-noodles mixture and toss to coat using your hands.

Steps:

• Marinate beef: In a medium bowl, whisk together all ingredients except for sirloin until combined. Add sirloin and toss to coat. Set aside. Make egg garnish: In a small bowl, whisk egg and yolk with a pinch of salt. In a skillet over medium heat, heat oil and swirl to coat bottom of pan. Reduce heat to low then add eggs, swirling pan several times to make a thin layer. Cook for 2 minutes, then flip, cooking 1 minute more until eggs are fully set. Remove from pan, let cool, and slice into thin strips. Cook the vegetables: In a medium bowl, whisk together soy sauce, sesame oil, gochujang, garlic, and a few grinds of black pepper. Bring a large pot of salted water to a boil. Add mushrooms and blanch for 2 minutes. Remove with a slotted spoon, pat dry with paper towels, and add to bowl with gochujang mixture. To the pot of boiling water, add spinach and blanch for 15 seconds. Remove with tongs to a strainer and rinse under cold water to stop cooking. With your hands, squeeze out excess water and add to bowl with gochujang mixture. Toss to combine. Cook remaining vegetables: Return skillet to medium-high heat and heat oil. Add red onion, carrot, green onion, and a pinch of salt. Cook until just beginning to soften, about 4 minutes. Let cool slightly, then transfer to bowl with gochujang mixture. Toss to combine. Cook beef: Return skillet to medium-high heat and add marinated beef. Cook until meat is tender, stirring occasionally, 5 minutes. Set aside. Bring pot of water back to a boil. Add noodles and cook until soft and chewy but not mushy, stirring occasionally, 5 to 6 minutes. Drain.  In a large bowl, toss noodles with sesame oil, honey, and soy sauce. Let cool slightly, then add in all vegetables, sliced eggs, and beef, tossing gently to combine. Garnish with sesame seeds and more green onion before serving.