24 oz Cellophane (yam) glass noodles (or 1 package)
1 tablespoon sesame oil
1 yellow onion, sliced in strips (optional)
1 cup sliced shiitake mushrooms
3-4 handfuls baby spinach
1 cup beef (preferably ribeye or tritip), cut into thin strips or in small cubes
2 large eggs, beaten
2 tablespoons soy sauce
1 tablespoon rice wine
1 teaspoon apple cider vinegar
Salt and pepper to taste
2 tablespoons sugar
For the meat marinade: 1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon sesame seeds
pinch of salt, pepper, and sugar
1 teaspoon rice wine
For the noodle marinade: Olive oil
3 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons sesame oil
Bring water to boil. Add the noodles and let it boil about 6 minutes. Drain water and squeeze the water out of the noodles. In large bowl, drizzle olive oil over noodles and stir constantly with chopsticks to prevent the noodles from sticking together. Add the noodle marinade and set aside.
Marinade the beef; in small bowl, stir the beef in the beef marinade. Set aside and let it marinade about 20 minutes.
In large skillet, add the sesame oil over high heat. Add meat, mushrooms and onions (if you’re using any) and stir about 3-4 minutes. Add the soy sauce, rice wine, and apple cider vinegar, stirring occasionally. Add the marinaded noodles to the skillet and stir to mix. Add the spinach, and continue to cook, covered, for about 4-5 minutes or until the spinach is wilted. Add the salt and pepper and sugar to taste or add more soy sauce if it needs it. Continue to stir well with chopsticks or tongs until well mixed. Remove from heat.
Pour the beaten eggs onto a griddle or a flat pan over medium heat. (You will want to cook the eggs slowly rather than fast. The texture will be better if it is cooked over medium heat.) When the eggs are cooked, remove from heat and slice it into ½-inch strips.
Top japchae with sesame seeds and sliced egg strips and serve.