Royal Court Beef Japchae with Braised Noodles

Method

1. Soak the noodles, dried shiitake and wood ear separately in cold water for at least 30 minutes. Squeeze the shiitake and slice thinly; trim the hard base off the wood ear and tear into bite-size pieces. Cut the sirloin across the grain into 5 mm strips and marinate with the pear, soy sauce, brown sugar, garlic and sesame oil. Cut the onion, carrot and peppers into 5 mm strips of the same length.

   Add in this stepSweet potato glass noodles (dangmyeon) 100 gDried shiitake mushrooms 3Dried wood ear mushrooms 4 gBeef sirloin 120 gGrated Asian pear (for the beef) 2 tbspSoy sauce (for the beef) 2 tspBrown sugar (for the beef) 1 tspMinced garlic (for the beef) 1 tspToasted sesame oil (for the beef) 1 tspOnion 80 gCarrot 50 gRed bell pepper ½Yellow bell pepper ½

2. Separate the eggs and beat the whites and yolks separately with a pinch of salt each, without making foam. Wipe a 20 cm pan with a thin film of oil and cook first the white, then the yolk, as thin sheets over low heat, 4 min each. The trick is to keep them from browning. Cool and slice into fine 2 mm ribbons.

   Add in this stepEggs (for yolk and white ribbons) 2Salt to tasteCooking oil ¼ tbsp

   low heat

3. Bring water to a boil in a 20 cm pot over high heat, salt it and blanch the spinach for 30 sec. Rinse in cold water, squeeze dry and season with salt and a few drops of sesame oil.

   Add in this stepSpinach 100 gSalt to tasteToasted sesame oil ⅛ tbsp

   high heat

4. Heat a 26 cm wok or large pan over medium-high heat. Adding a little oil each time, stir-fry the onion, carrot, peppers and wood ear one by one, seasoning each with a pinch of salt. Each takes about 1 minute, around 4 min in total. Spread them on a tray while still crisp so the colours stay bright.

   Add in this stepCooking oil 1¼ tbspSalt to taste

   medium-high heat

5. Get the same wok very hot over high heat, add the beef and shiitake and cook for 4 min. Leave them untouched for the first minute so the edges brown, then stir-fry until all the liquid has evaporated, and set aside.

   high heat

6. Put the braising water, soy sauce, brown sugar and 1 tbsp oil in the wok and bring to a boil over medium-high heat, then add the drained soaked noodles. Turn down to medium heat and braise for 6 min, loosening the noodles constantly with chopsticks. They are ready when the liquid is almost gone and the noodles are glossy, translucent brown and springy. Turn off the heat and stir in the syrup.

   Add in this stepWater (for braising the noodles) 150 mlSoy sauce 2 tbspBrown sugar 1 tbspCooking oil 1 tbspRice syrup (or light corn syrup) 1 tsp

   medium-high heat→medium heat

7. In a large bowl combine the noodles, vegetables, beef and shiitake and spinach with the sesame oil, sesame seeds and pepper, and toss gently by hand. Taste and add a little more soy sauce if needed. Plate and finish with the yolk and white ribbons.

   Add in this stepToasted sesame oil 0.9 tbspToasted sesame seeds 1 tspBlack pepper to taste