>> source: Japchae
Clean all the ingredients. Cut the @carrot{1} into matchsticks. Thinly slice the @onion{1/2%medium}. Cut @shiitake mushrooms{3%ounces} into strips. Cut the @beef{4%ounces} into strips.
Combine sauce in a small bowl: @soy sauce{3.5%tbsp}, @sugar{3%tbsp}, @sesame oil{2%tbsp}, @minced garlic{2%tsp}, @roasted sesame seeds{1%tbsp}, and @black pepper{}. Mix well until the sugar is dissolved.
In a large #non-stick pan{}, bring about 5 cups of @water{} to a boil, and cook the @Korean potato starch noodles{7%ounces} until completely translucent and soft (~{6%minutes}). Drain in a #strainer{} and rinse under cold running water. Drain well. Cut with scissors. Transfer to a large #mixing bowl{}. Mix well with 3 tablespoons of the prepared sauce.
Fill the same pan with 2 cups of water. When water boils, blanch the @spinach{6%ounces} only until wilted. Drain quickly and shock in cold water. Squeeze out water, run a knife through the squeezed spinach a couple of times, and lightly season with @salt{}.
Add @oil{1/2%tbsp} to the #skillet{}, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (~{4%minutes}). Transfer back to the mixing bowl.
Add @oil{1/2%tbsp} to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. Do the same with the onions. Combine with the noodles.
Add the mushrooms along with 2 tablespoons of the prepared sauce and cook. Transfer to the bowl with the noodles.
Add the spinach and the remaining sauce to the bowl with all other prepared ingredients. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.