Bulgogi Beef Japchae

1. Sweet Potato Starch Noodle

Boil 2.5 oz of water and cook 0.75 oz of sweet potato starch vermicelli noodles until soft. Drain and set aside.

2. Exotic Mix Mushrooms

In a pan, heat 0.28 oz of grapeseed oil. Add 1.20 oz of crimini mushrooms and 1.20 oz of shiitake mushrooms. Season with 0.01 oz of black pepper and 0.01 oz of kosher salt. Add 0.01 oz of ginger, 0.01 oz of green onion, and 0.01 oz of peeled garlic. Sauté until mushrooms are tender.

3. Japchae Sauce

Combine 1.30 Tbsp of light soy sauce, 1.30 Tbsp of granulated white sugar, and 0.13 oz of toasted sesame oil in a sauce container.

4. Bell Peppers

In another pan, heat 0.28 oz of grapeseed oil. Add 0.92 oz of red bell pepper, 0.92 oz of green bell pepper, and 0.01 oz of green onion. Season with 0.01 oz of kosher salt, 0.01 oz of ginger, and 0.01 oz of peeled garlic. Sauté until the bell peppers are charred and tender.

5. Bulgogi

In a bowl, combine 4.46 oz of sliced rib-eye beef with 0.65 oz of light soy sauce, 0.10 oz of sake, 0.10 oz of mirin, and 0.05 oz of toasted sesame oil. Add 0.13 oz of diced yellow onion, 0.19 oz of granulated white sugar, and 0.13 oz of maesil extract. Mix well and let it marinate. In a heated pan, cook the marinated beef until it is caramelized and cooked through.

6. Caramelized Onion and Scallion

Heat 0.28 oz of grapeseed oil in a pan. Add 1.00 oz of diced yellow onion, 0.50 oz of green onion, 0.01 oz of ginger, 0.01 oz of green onion, and 0.01 oz of peeled garlic. Season with 0.01 oz of kosher salt and sauté until the onions are caramelized and tender.

7. Assemble the Dish

Top with the exotic mix mushrooms, charred bell peppers, and caramelized onions. Add the cooked bulgogi beef. Sprinkle with 0.20 oz of toasted sesame seeds. Serve with the prepared Japchae sauce on the side.