Japchae (Korean Noodles)

In a medium bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon sugar, 2 teaspoons sesame oil, mirin, and minced garlic until the sugar dissolves. Put the sliced rib-eye into the marinade, coating the meat, and set aside.

In a measuring cup or small bowl, combine the ¼ cup sesame seed oil, ¼ cup soy sauce, 3 tablespoons sugar, 1 tablespoon sesame seeds, and black pepper until the sugar dissolves. Set aside.

In a large pot, cook the noodles according to the package directions, saving the boiling pot of water once you remove the noodles. Make sure you place the noodles in a sieve, rinse with cold water, drain very well, and place them into a large bowl. You can cut the noodles with scissors if they are too long. Pour ⅔ of the Japchae Noodle Sauce over the noodles and mix well.

With the pot still boiling, salt the water, blanch the spinach, and then place in a small bowl. Run the spinach under cool water to stop them from cooking, then squeeze out as much water as possible. Place the spinach on top of the bowl of noodles.

In a medium pan, heat 1 teaspoon of oil on medium heat and cook the lightly beaten eggs in 1 layer, doing your best not to brown them (a splash of water and a lid can help steam and cook them). Flip the egg "crepe" onto a cutting board or plate to let cool. Roll the cooled egg tightly, and slice into thin strips. Place on top of the bowl of noodles after all other components are cooked.

Wipe the pan if there’s any residual oil and return the pan to medium heat. Dry sauté the mushrooms with a pinch of salt until wilted and slightly wet. Add on top of the noodles. In the same pan, heat 1 teaspoon of oil and cook the onions, carrots, and bell pepper with a pinch of salt until just softened. Add to the top of the noodles.

Lastly, heat 1 teaspoon of oil on high heat, searing off the marinated beef until just cooked through and then add it to the bowl of noodles.

Pour the remaining Japchae Noodle Sauce over the bowl of noodles, vegetables, and eggs, mix gently with your hands, making sure to coat all the ingredients in the sauce. Adjust to taste if necessary using salt, sugar, pepper, soy sauce, or sesame seed oil. Move the japchae to a serving platter and sprinkle with green onions and more sesame seeds. Eat hot, warm, or at room temperature to enjoy!