Japchae (noodles with meat and vegetables)

1/4 pound of beef
3 shiitake mushrooms
1/3 ounce of mogi mushrooms
1/4 pound of blanched spinach or doraji (bellflower roots)
1/2 carrot
1/2 onion
Salt
1 ounce of dangmyeon (Chinese potato noodles)
1 egg
Sesame seeds


Ingredients "A"
2 tablespoons of soy sauce
1 tablespoon of sugar
4 teaspoons of minced green onion
2 teaspoons of minced garlic
2 teaspoons of sesame oil
2 teaspoons of sesame seeds

Ingredients "B"
2 teaspoons of minced green onion
1 teaspoon of minced garlic
2 teaspoons of sesame oil
2 teaspoons of sesame seeds
Salt

Ingredients "C"
1 tablespoon of soy sauce
1 tablespoon of sugar
1 tablespoon of sesame oil


1. Slice beef diagonally into thin strips 5 centimeters long. Soak the shiitake and mogi mushrooms in warm water for 10 minutes, then cut them into strips. Season each with the "A" ingredients.

2. Blanch peeled doraji in boiling water, shred and season with "B" ingredients. Cut carrots and onions into thin match stick strips. Spinach, watercress or other vegetable can be substituted for bellflower roots.

3. Boil noodles until soft, rinse in cold water, drain, cut into thirds and mix in the "C" ingredients. Beat egg, fry, cool and cut into match stick strips. If you have the inclination, you can separate whites and yolks and treat them separately.

4. Stir-fry the onion and carrot separately in a lightly oiled pan and sprinkle each with a little salt to taste. Set the vegetables aside.

5. Stir-fry the seasoned beef, shiitake mushrooms and mogi mushrooms separately in an oiled pan. Finally, stir-fry the noodles, add beef and vegetables, and continue to stir-fry a bit longer.

6. Arrange the mixture on dishes and decorate the egg strips over the top.