Japchae (Korean Glass Noodles) Recipe

Ingredients

• 1/2 pound stew beef
• 1/2 teaspoon sugar
• 1 tablespoon soy sauce
• 1/4 teaspoon toasted sesame oil
• 1 clove garlic, smashed
• 1 1 1/2-inch-thick slice peeled ginger, smashed
• Freshly ground black pepper
• 1 pound lotus root, trimmed and peeled
• 1 cup water
• 6 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons sugar
• 1 package (about 1 pound) Korean sweet-potato noodles (also called dangmyeon or Korean glass noodles)
• Fine sea salt
• 1 bunch spinach, stemmed (or 5 ounces baby spinach)
• Grapeseed, canola or other neutral-tasting oil
• 1 bunch scallions, trimmed, halved lengthwise, and cut into 1 1/2-inch strips (about 2 cups)
• 2 medium carrots, julienned into 1 1/2-inch strips (about 2 cups)
• 2 medium red bell peppers, seeded and very thinly sliced (about 2 cups)
• 4 ounces shiitake mushrooms, stemmed and cut into 1/2-inch strips
• 3 cloves garlic, minced
• 1 medium yellow onion, root removed and thinly sliced (about 2 cups)
• 6 tablespoons soy sauce, divided
• 3/4 teaspoon toasted sesame oil
• 2 eggs, beaten
• 1 sheet nori, halved and julienned