Japchae with Beef and Vegetables - Andrew Zimmern

Ingredients

• 14 ounces thinly sliced beef skirt, flank, strip or ribeye
• 2 tablespoons brown sugar or white sugar if you don’t have any brown sugar handy
• 1 tablespoon toasted sesame oil
• 2 tablespoons rice wine (sake, or if you have it, soju made from rice which is tricky to find)
• 1 tablespoon mirin
• 2 cloves garlic passed through a Microplane
• Combine and let sit at room temperature for a half hour while you prep the other ingredients.
• 1 tablespoon ground black pepper
• 2 whole dried hot chiles, chopped
• 1/4 cup brown sugar or white sugar if you don’t have any brown sugar handy
• 2 tablespoons toasted sesame oil
• 1/4 cup rice wine (sake, or if you have it, soju made from rice which is tricky to find)
• 2 tablespoons mirin
• 1/4 cup soy sauce
• 2 beaten eggs
• 1 bunch scallions, chopped
• 1 red bell pepper, stems and seeds removed, thinly sliced
• 1 onion, thinly sliced
• 8 oz shiitake mushrooms, thinly sliced
• 2 carrots, julienned
• 2 big handfuls fresh spinach
• 4 cups thinly sliced savoy or Napa cabbage
• 3 tablespoons toasted sesame oil for the noodles
• 1/3 cup toasted canola oil or plain canola oil for sauteeing the vegetables
• 3 tablespoons toasted sesame seeds
• Korean style sweet potato noodles (like these )