Korean salad japchae

Soak dried shiitake mushrooms in warm water for 2-3 hours. Slice the water-absorbed mushrooms. Cut the beef into thin strips. Marinate the meat with minced garlic, a teaspoon of sugar, a teaspoon of sesame oil, two teaspoons of soy sauce, pepper to taste, cover with plastic wrap and refrigerate for 15 minutes.

Whisk the yolk with a pinch of salt. Heat a pan with minimal oil, turn off the heat, and pour the yolk onto the hot surface so it spreads in a thin layer. It will cook with residual heat and won't darken. Then let it cool and cut into thin strips.

Blanch spinach in boiling water for 30 seconds, then place it in cold water. Squeeze out the cooled spinach and chop it slightly. Mix the spinach with a teaspoon of soy sauce and a teaspoon of sesame oil.

Add the noodles to the pot of boiling water and cook according to the package instructions.

Drain the cooked noodles and mix with two teaspoons of sesame oil, one teaspoon of soy sauce, and one teaspoon of sugar.

In a pan with vegetable oil, lightly fry the sliced onion and green onion cut into 3 cm long feathers. The onion should become translucent. Transfer the vegetables to a clean bowl.

Pour a little more vegetable oil into the same pan, fry the julienned carrots for 20 seconds, then add the similarly sliced peppers and fry for another 20 seconds. Transfer the vegetables to a clean bowl.

Fry the sliced mushrooms for 3 minutes until they are soft and juicy. Transfer to a clean bowl. In the same pan, add vegetable oil and fry the marinated beef with shiitake for a few minutes.

Mix all prepared ingredients together, add minced garlic clove, tablespoon of soy sauce, tablespoon of sugar, roasted sesame. Season with pepper to taste and serve.

Season to taste and serve.