Japchae with Beef and Vegetables

1. 1 Rice noodlespack 400 g ≈ $2.80 65 g
2. 2 Stewing beefpack 600 g ≈ $11.36 135 g
3. 3 Spinach (frozen)pack 400 g ≈ $1.90 60 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 Button mushrooms≈ $7.50 per kg 70 g
6. 6 Onions≈ $1.60 per kg 45 g
7. 7 Garlic≈ $10.00 per kg 4 g
8. 8 Soy sauce 20 ml
9. 9 Sesame oil 8 ml
10. 10 Sugar 6 g
11. 11 Sunflower oil 8 ml
12. 12 Sesame seeds 5 g
13. 13 Ground black pepper 1 g
14. 14 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pour boiling water over the rice¹ noodles for 5–7 minutes until soft, then drain in a sieve.

2. Cut the beef into thin strips and mix with 10 ml soy sauce, sugar, garlic⁷, and pepper.

3. Cut the carrot⁴ into matchsticks, the onion⁶ into half-moons, and the mushrooms into slices. Heat the spinach³ and squeeze out the excess moisture.

4. Heat the oil and stir-fry the beef for 4–5 minutes until it changes color and becomes tender.

5. Add the onion⁶, carrot⁴, and mushrooms, and fry for 5–6 minutes until the vegetables are tender.

6. Stir in the noodles, spinach³, remaining soy sauce, and sesame oil, and heat for 2 minutes.

7. Sprinkle with sesame seeds and serve hot.