JAPCHAE: SWEET POTATO NOODLES STIR-FRIED WITH VEGETABLES

Steps:

• In a medium bowl, mix yangnyumjang sauce ingredients, whisking well. Set aside. Add 4 tablespoons of the yangnyumjang sauce to the sliced beef and combine well. Heat 2 tablespoons of oil in a wok over medium-high heat. Add beef, stir-frying until it is no longer red. Remove from the wok. Set aside. Heat 1 tablespoon of canola oil in a wok over medium-high flame. When it begins to sizzle, add 5 tablespoons yangnyumjang sauce and 1/4 cup water. Add noodles, stir-frying 3-4 minutes. Transfer to a large bowl and set aside. Mix shitake with 1 teaspoon each of: soy sauce, sugar and sesame oil, plus dash of pepper. Heat 1 teaspoon of oil in wok over medium heat. Add shitakes, stir-frying about 3 minutes. Set aside. Season oyster mushrooms with 1/4 teaspoon salt, 1 teaspoon sesame oil and a dash of pepper. Heat 1 teaspoon oil in wok over medium heat. Add mushrooms, stir-frying 1-2 minutes. Transfer to bowl with shitakes. Add 1 teaspoon of oil to wok over medium heat. When hot, add onion, stirring frequently. Sprinkle 1/2 teaspoon of salt. Saute about 3 minutes, adding a little water if onions stick. Remove from heat and transfer to bowl with mushrooms. Heat 1 teaspoon of oil in wok over medium-high heat. Stir-fry cucumber skins, 1-2 minutes. Remove from heat and spread on a plate to cool. Heat 1 teaspoon of oil in a pan over medium heat. Add carrots and cook 2-3 minutes. Season with 1/2 teaspoon salt. Remove from heat. Spread on plate to cool. Heat 1 teaspoon of oil in wok over medium-high heat. Add red bell pepper with 1-1/2 teaspoon chopped garlic and 1 teaspoon salt. Stir-fry 2-3 minutes. Remove from heat. Stir in 2 tablespoons chopped green onion, 1 teaspoon sesame salt * and a dash of pepper, combining well. When all ingredients are cool, toss beef, vegetables and 2 tablespoons of yangnyumjang sauce with the noodles. Serve at room temperature or chilled. *Available from Korean grocers or Asian markets