Korean Sweet Potato Noodles (Japchae)

• Steak Marinade:
• 1/4 cup soy sauce
• 4 teaspoons mirin (Japanese sweet wine)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 pound flank steak, sliced across the grain
• Noodle Sauce:
• 1/4 tablespoon soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 pinch ground black pepper
• 8 ounces Korean sweet potato noodles (dangmyun)
• 1 egg
• 2 cups baby spinach, or more to taste
• 1 teaspoon light olive oil
• 1 large carrot, cut into matchsticks
• 1/2 onion, sliced

1. Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes.
2. Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir sauce well.
3. Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat.
4. Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips.
5. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
6. Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; saute until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.

marinade, soy sauce, sesame oil, garlic, ground black pepper, flank steak, soy sauce, honey, sesame oil, ground black pepper, noodles, egg, baby spinach, light olive oil, carrot, onion

Taken from www.allrecipes.com/recipe/258956/korean-sweet-potato-noodles-japchae/ (may not work)