Japchae Name: Kateri Rosanne Taimanao Base: JBSA Fort Sam Houston Recipe: Japchae Ingredients: -Steak sliced into 1/2in & 1in pieces -Spinach -1/2 bowl full of rehydrated shiitake mushrooms (fill bowl with shiitake mushrooms then add water over mushrooms and then drain when mushrooms are no longer stiff and dry) -vermicelli noodles/ potato noodles -1 red bell pepper sliced -1/2 onion sliced -handful shredded carrots -1 tablespoon chopped garlic Sauce ingredients: 2 tablespoons soy sauce 1 tablespoon sugar 3 tablespoons sesame oil Pinch of black pepper 1/4 cup water Directions: 1. Prepare all separately* 2. Marinade steak with rehydrated mushrooms with chopped garlic, soy sauce, sugar, sesame oil, and black pepper for about 1 hour. Then stir fry until steak is no longer pink. Set aside. 3. Stir fry carrots, bell pepper and onions in sesame oil with a dash of black pepper and salt or to taste. Set aside. 4. Blanch spinach until water boils then take out spinach and strain and set aside. 5. Boil noodles then drain out water and set noodles aside. 6. Boil the sauce with the ingredients (soy sauce, sugar, sesame oil, black pepper, & water), once boiling, add the noodles in and mix. (Adjust sesame oil and soy sauce to your liking) 7. Add all ingredients separately in a big bowl (or in the same pot the drained noodles are in) done preparing all of them. 8. Mix well, serve, and enjoy!