Japchae with Kelp Noodles

Directions

• Preparation
• In a bowl, soak the kelp noodles in baking soda and boiling water for 20 minutes. You can cut the noodles here if you want them to be shorter. After 20 minutes, rinse and drain the noodles 2-3 times, and set aside.
• Grate the carrot, chop the zucchini and chives.
• Soak the dried fungus in cold water for 30 minutes. (We used 200g of fungus after soaking)
• Cooking
• In a hot pan on high heat, add beef and minced garlic, and stir until meat is browned.
• Add a dash of cooking alcohol, salt, and pepper, and stir for another 30 seconds to 1 minute.
• Add carrots, zucchini, and mushrooms. Stir until the vegetables soften.
• In a separate bowl, combine soy sauce, oyster sauce, and sugar to make the sauce. Then add it to the pan and mix.
• Turn the heat down to low and add the water spinach. Mix until the water spinach softens and reduces in size. Then add the kelp noodles and mix until everything is combined.
• Turn off the heat and add stevia, sesame oil, and garlic chives to the pan. The residual heat should be enough to continue cooking everything.
• Finally, garnish it with sesame seeds and enjoy! 🫶🏼