Japchae

Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes. Once soft, squeeze out excess water, remove stems, and thinly slice the caps. Set aside.

Prepare the beef marinade: In a bowl, combine 15g soy sauce, 5g minced garlic, 5g sugar, 1g black pepper, and 5g sesame oil. Add the thinly sliced beef and mix well. Marinate for at least 15 minutes.

Cook the dangmyeon noodles: Bring a large pot of water to a boil. Add the sweet potato starch noodles and cook according to package instructions, usually 6-8 minutes, until translucent and chewy. Drain well and rinse under cold water to prevent sticking. Cut the noodles into shorter lengths (about 15cm) for easier mixing. In a large bowl, toss the cooked noodles with 20g soy sauce, 10g sugar, and 10g sesame oil. Set aside.