Korean Potato Starch Noodles: Jap Chae

I first had jap chae at a Korean restaurant and absolutely loved it.  I love sesame oil and the clear noodles and beef slices.  Some places serve it cold as one of the many Korean side dishes, but I think it should be served warm.  When I first made it, I realized it is a lot easier to make than what you may think.  It just takes a lot of steps when you cook each ingredient separately, then mix it all together in the end.  It is also best to eat right after you make it.  I found the noodles didn't keep as well the next day.


Ingredients:

2/3 pound of beef flap meat*
1 package of Korean sweet potato starch noodles/vermicelli noodles
3 tbs sesame oil** plus some for stir frying
1/2 onion sliced
3-4 sprigs of green onions
1 bunch of spinach
1/2 cup shredded carrots
1/2 cup Kikkoman brand soy sauce**
1 tbs sugar (at least)
salt and pepper to taste

shitake mushrooms, sliced (optional and I left it out because I cannot stand them)


1. Marinate sliced beef in 1 tbs soy sauce, a l ittle sesame oil and a little sugar for about 30 minutes.
2.  Boil a large pot of water for the noodles and cook about 2/3 of the package according to package instructions (about 5 mins).  Be sure NOT to over cook the noodles!
Once the noodles are cooked, run it quickly under cold water so it does not stick together.
3.  Stir fry the beef in a pan with some sesame oil, set aside.
4.  Stir fry the onions in a pan with sesame oil and salt until softened, set aside.
5.  Stir fry carrots with sesame oil and salt until semi soft, set aside.
6.  Stir fry green onions in pan with sesame oil quickly until just soft, set aside.
7.  Blanch spinach until just soft and rinse with cold water, then squeeze dry in a paper towel.  Mix cooked, dried spinach with a little salt and sesame oil.
8.  In a large pot or bowl, mix noodles with 3 tbs sesame oil and soy sauce  (or however much you like) and then add all of the cooked ingredients.
9.  Mix very well (it is easiest with your hands) then add sugar and salt.  Taste and add more of seasonings to your preference.

*  You can use any cut of beef, I just found that flap meat has the perfect texture because it's not too dry or chewy.

**  The amount to add of these are really to your preference, I used a low sodium soy sauce and thought it was not salty enough at all so I had to add some salt.