Glass noodles with beef and vegetables

Ingredients for 4 servings:

• 1 package of glass noodles
• 400 g beef, e.g. from the leg
• 1 garlic clove(s)
• 8 mushrooms (shiitake), dried
• 2 small carrots
• 1 bell pepper(s), green
• 1 onion(s)
• 2 tsp miso paste
• 1 tbsp sugar
• 2 tbsp sake
• 1 tbsp chili paste (Gochujang), Korean
• 4 tbsp water
• 4 tsp white sesame seeds
• sesame oil
• chives
• n. B. cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Japchae

Place the mushrooms in a bowl and pour warm water over them. Cook the glass noodles according to the package instructions and drain. Cut the vegetables and the soaked mushrooms into thin strips and roughly chop the garlic. Cut the meat into thin strips across the grain. For the sauce, put the soy sauce, miso, sugar, sake and gochujang in a bowl with 4 tablespoons of water and mix well. If you like the sauce a little thicker, add a tablespoon of cornstarch and mix everything again. Add 4 tablespoons of sesame oil and the garlic to a high-sided pan and heat over medium heat. Brown the meat, stirring occasionally. Once the meat has taken on some color, add the carrots and fry until al dente. Add the shiitake mushrooms and onions and continue to fry until the onions are translucent. Only then add the bell peppers and fry briefly again. Finally, add the glass noodles, stir until well coated with oil and add the sauce. Bring to a boil briefly and sprinkle with sesame seeds and chives just before serving.