Ingredients:

• 200g Korean glass noodles (dangmyeon)

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 1 medium carrot, julienned

• 1 red bell pepper, thinly sliced

• 100g spinach

• 150g shiitake mushrooms, thinly sliced

• 200g beef (sirloin or ribeye), thinly sliced (optional) OR Tofu

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

• Half a ripe apple or pear (pureed)

• 2 tablespoons neutral oil (for stir-frying)

• Salt and pepper to taste

• 1 Egg (for garnish)

• Toasted sesame seeds (for garnish)

• Toasted sesame seeds (for garnish)

Instructions:

1. Bring a pot of water to a boil. Add the Korean glass noodles (dangmyeon) and cook according to package instructions (usually about 6-8 minutes), until they are fully cooked but still slightly chewy. Drain and rinse under cold water to stop the cooking process. Set aside.

2. In a small bowl, mix together the soy sauce, sesame oil, and apple/pear puree to make the sauce. Set aside.

3. Heat 1 tablespoon of neutral oil in a large pan or wok over medium-high heat. If using beef, add the sliced beef to the pan and stir-fry until it's cooked through. Remove the beef from the pan and set aside. (option is to also marinate the beef beforehand)

4. In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and sliced onion, and stir-fry until the onion becomes translucent.

5. Add the julienned carrot, sliced bell peppers, and shiitake mushrooms to the pan. Stir-fry for a few minutes until the vegetables are tender-crisp.

6. Blanch the spinach and drain; massage in a teaspoon of sesame oil and a pinch of salt

7. Add the cooked glass noodles and the cooked beef (if using) back to the pan with the vegetables.

8. Pour the sauce over the noodles and vegetables and toss everything together until well combined. Cook for an additional 2-3 minutes, stirring constantly, until everything is heated through.

9. Taste and adjust the seasoning with salt and pepper if needed.

10. Transfer the Japchae to a serving platter

11. Split an egg to yolk and white, cook each on a frying pan into 1 layer each. Thinly slice and garnish with yellow and white strips on tip of the Jap chae

12. Sprinkle with toasted sesame seeds for garnish

13. Serve hot or at room temperature. Enjoy your delicious homemade Japchae!