How to cook Japchae?

Combine the marinade ingredients in a bowl. Add the scotch fillet and marinate for at least 30 minutes. Heat 1 tablespoon of the sesame oil in a pan. Add the onions and cook for about 1 minute. Remove from the pan and set aside. In the same pan, heat 1 tablespoon of sesame oil. Add the carrots and cook for 1 minute. Remove from the pan and set aside. Add the marinated meat to the heated pan and cook for about 2–3 minutes or until cooked through. Remove from pan and set aside. In the same pan, heat 1 tablespoon of sesame oil. Add the mushrooms, 1½ tbsp soy sauce, and a little ground pepper. Stir-fry for about 1 minute. Set aside. In a bowl, combine the spinach, 1 tablespoon of sesame oil and garlic. Season with salt. Set aside. Heat 1 tbsp canola oil in a pan, pour in the egg whites to make an omelet. Remove from the pan and set aside. Repeat with the egg yolk. Cut omelet into thin strips. Bring a saucepan of water to the boil. Add 2 Tsp salt. Add the dried noodles and cook for 5–7 minutes or until al dente. Cut noodles with scissors into smaller lengths. Heat 1–2 tbsp oil in a pan and add cooked noodles. Stir quickly and add 3–4 tbsp soy sauce and 2½–3 tbsp sugar. Mix to combine. Remove from heat and transfer to a large bowl. Add 2–3 tbsp of sesame oil to the noodles and season with salt and ¼ tsp ground pepper. Add extra soy sauce and sugar if needed. When the noodles have cooled, add the ingredients that were set aside and mix well.

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