Korean Stirfried Noodle- Japchae Recipe Video

GETTING READY
1. Take a bowl and combine together soy sauce, sugar, sake, minced garlic, sesame oil, pepper and sliced sirloin steak. Combine everything together and set it aside for at least 30 minutes.

MAKING
2. In a pot of boiling water, add a bunch of organic spinach. Blanch it for one or two minutes until it is wilted. Once done, take it out right away, strain it and squeeze out the excess moisture. Season it with some salt sugar and sesame oil. Toss that until well combined and set it aside.
3. In the pot of boiling water, blanch the mushrooms as well for about 30 seconds. Take them out, strain them, squeeze out the excess moisture and season with some soy, sugar, chopped garlic and sesame oil. Combine well and set aside.
4. Take a wok and heat it up to a high heat with some canola oil. Add the thinly sliced white onions, carrots and leeks. Stir it roughly for about a minute and season with salt and sugar. Set these sauteed vegetables aside.
5. Into the wok add the marinated beef and stir fry it for a few minutes. Once the beef is done set it aside reserving the juices in the wok.
6. Deglaze the wok with a splash of sake. Add the boiled glass noodles to the pan and stir for a couple minutes and let the noodles absorb all the juices form the wok.
7. Remove the noodles from the wok and place them into a large mixing bowl. Season while the noodles is still hot with some soy sauce, sugar, sesame oil, sesame seeds and pepper.
8. Let all the ingredients set aside cool down to room temperature and then combine all of them with the noodles well.

SERVING
9. Serve at room temperature.