Jap Chae

My love for everything Korean hasn't diminished one bit specially food. One of my favorites is Jap Chae, a noodle dish made with sweet potato and cornstarch glass noodles, vegetables, and strips of beef steak simply seasoned with soy sauce, salt, sugar and roasted sesame seed oil. I have made this noodle dish many many times before and I haven't gotten tired of it. It's so delicious just like Korean dramas, movies, and music too. 

Jap Chae
6 ounces Korean vermicelli
2 tablespoons light olive oil
1 medium onion, thinly sliced
1 pound flank, skirt, or flap steak, sliced into 3 inches long x 1 inch wide strips
1 carrot, julienned
1 cup julienned green bell pepper
¼ cup dried shiitake, soaked in warm water and julienned
¼ cup sliced button mushrooms
2 teaspoons sea salt
2 tablespoons sugar
2 tablespoons soy sauce
2 teaspoons Korean roasted sesame seed oil
2 cups spinach

• Bring 6 cups of water to a boil in a large pan. Add vermicelli and boil for 3 minutes. Drain and rinse with cold water; set aside. 
• Heat oil in a large wok, add onions, and cook on medium heat until soft and translucent, about 2 minutes. Increase the heat to medium-high. Add the steak and stir fry quickly for 1 minute. Add carrots, green bell pepper, and spinach and continue to stir-fry for 2 minutes. Add the rest of the ingredients; stir-fry for a minute then fold in the vermicelli and cook until noodles are heated through. Serve while hot.