Stir-fried glass noodles with vegetables and beef (Japchae)

1. Cut the beef into thin strips and marinate with 1 tablespoon of soy sauce, 1 teaspoon of sugar and half of the grated garlic.

2. Blanch the spinach in boiling salted water for 30 seconds, cool in cold water, squeeze dry and toss with a pinch of salt and the rest of the garlic.

3. Separate the eggs, fry the yolks and whites separately into thin sheets, then cut into thin strips; cut the carrot into matchsticks and the onion and shiitake into thin slices.

4. In a frying pan with a little oil, stir-fry each vegetable separately with a pinch of salt for 1-2 minutes until crisp-tender, then cook the beef through.

5. Cook the glass noodles for 6-7 minutes according to the packet, drain, snip them a little shorter with scissors, and toss while still warm with the sesame oil, soy sauce and sugar.

6. In a large bowl, toss the noodles, vegetables and beef together by hand, top with the egg strips, season with sesame oil, sesame seeds and pepper, and serve warm or at room temperature.

Tip: Japchae started out as a royal court dish and today appears on every festive table. The sweet potato starch noodles (dangmyeon) stay springy – don't overcook them and don't rinse them in cold water, or they won't absorb the seasoning.