Korean Lesson Five: How to Make Japchae (잡채)

1/4 lb ribeye steak, cut into matchstick strips
6 oz of glass, cellophane, or rice noodles
1/2 lb spinach
Neutral oil for stir-frying
1 small sweet onion, sliced thinly
1 medium carrot, cut into matchsticks
3-5 shiitake mushrooms, cut into matchsticks
1 tablespoon dark sesame oil
6 tablespoons prepared sweet soy sauce concoction (see recipe below)

Beef Marinade
1 tablespoon prepared sweet soy sauce concoction (see recipe below)
1 tablespoon minced scallions (not shown because I thought I had some but must have used them up)
1 teaspoon dark sesame oil

Preparation
Mix
beef and marinade ingredients in a bowl. If you're like me and double
or triple the beef, do the same for the marinade. Set aside in fridge
while you prepare the rest of the dish.
Place glass noodles in
heatproof bowl and pour boiling water over them until covered. Let
soften for 8 minutes and drain. If noodles are extra long, cut in half
with kitchen scissors.
In a large skillet, heat neutral oil over
medium high heat. Add spinach, season with salt, and stir-fry until
wilted. Set aside in serving bowl. Repeat with carrot, mushrooms, and
onion separately until soft. Add oil as needed. Place each vegetable in
serving bowl.
Stir-fry marinated beef in skillet until done. Add to bowl.
Add
sesame oil and sweet soy sauce to skillet and bring to a boil. Add
soften noodles and mix until noodles turn translucent. Remove from heat
and add to the bowl. Toss.

Sweet Sauce Concoction (Makes about 2 cups)
1/2 cup water
4 garlic cloves, thinly sliced
3/4-in peeled fresh ginger, sliced into 6 pieces
1 teaspoon black pepper
1 cup low sodium soy sauce
1/2 cup brown sugar
1/4 cup red of white wine

Combine
water, garlic, ginger, and pepper in medium saucepan and bring to a
boil. Lower heat and simmer for 10 minutes. Add soy sauce, brown sugar,
and wine and boil for 2 minutes.
Remove from heat and let cool to room temperature. Strain into airtight container. Store in fridge. Keeps for 3 months.