Noodles with Korean Sweet Potato (Japchae)

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Noodles with Korean Sweet Potato (Japchae)
  1. Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes.

  2. Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir well.

  3. Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat.

  4. Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips.

  5. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

  6. Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; sauté until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.


Use tamari or coconut aminos in place of soy sauce to make this a gluten-free recipe.

Dry Korean japchae noodles can be found in Asian markets; they can also be purchased online.

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