Japchae

INGREDIENTS:

~250g Sweet Potato Vermicelli
4-5 Cups Spinach
1 ½ Tbsp Extra-Virgin Olive Oil
4 Oz Lean Tender Beef (Sirloin, Chuck Tender, Rib Eye, Etc.) or Pork Loin, Cut into ~2-Inch Long Strips (optional)
1 Carrot, Julienned
½ Cup Red Pepper, Julienned
½ Cup Onion, Julienned
1 Tbsp Minced Garlic
3-4 Dried Shiitake Mushrooms, Thinly Sliced
3 Tbsp Soy Sauce
1 Tbsp Maple Syrup
1 Tbsp Sesame Oil
1 Tbsp Toasted Sesame Seeds

DIRECTIONS:

Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute. Take the spinach out with a strainer and rinse it with cold water. Squeeze out all the water and put it in a large bowl.
In the pot of boiling water, add in the sweet potato vermicelli and cook until they are tender, about 7 minutes. Drain and rinse with cold water. Set aside.
In a skillet, heat half the olive oil over medium-high heat. Add the carrots and cook them for about 2 minutes, until they are soft. Season with salt and pepper and transfer them to the bowl with spinach. Repeat with the red pepper, seasoning it with salt and pepper and transferring them to the same bowl.
Add the remaining olive oil to the skillet. Add the onions, garlic, beef (optional), mushrooms and salt and pepper to taste and saute until the mushrooms and beef are cooked through, about 2-3 minutes. Add about 1 tablespoon of the soy sauce and maple syrup. Stir quickly and transfer to the vegetable bowl.
Add the sweet potato vermicelli to the vegetable bowl. Add the remaining soy sauce, maple syrup, sesame oil, some black pepper and the sesame seeds. Toss everything together. Taste and add more soy sauce, maple syrup or sesame oil if desired. Enjoy!