Japchae

Instructions

1. Prepare the noodles
   Bring a large pot of water to boil. Add the sweet potato noodles and cook for 6-8 minutes until soft but still chewy. Drain and rinse under cold water. Cut the noodles with scissors into shorter, more manageable lengths. Toss with 1 tablespoon of sesame oil to prevent sticking and set aside.
2. Cook the vegetables
   In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the spinach and stir-fry until wilted, about 1 minute. Transfer to a plate. Add another tablespoon of oil and stir-fry the mushrooms until softened, about 3-4 minutes. Transfer to the plate with spinach. Add the remaining oil and stir-fry the onion, garlic, carrots, and bell pepper until crisp-tender, about 3-4 minutes. Transfer to the plate with other vegetables.
3. Cook the beef
   In the same wok, add the sliced beef and cook until browned, about 2-3 minutes. Add 1 tablespoon of soy sauce while cooking.
4. Make the sauce
   In a small bowl, whisk together the remaining 3 tablespoons of soy sauce, brown sugar, and 1 tablespoon of sesame oil until the sugar dissolves.
5. Combine everything
   Return the cooked noodles to the wok with the beef. Add the sauce and toss to coat. Add all the cooked vegetables back into the wok and toss everything together until well combined and heated through.
6. Season and garnish
   Taste and adjust seasoning if needed. Sprinkle with toasted sesame seeds and chopped green onions. Drizzle with the remaining sesame oil and gently toss once more before serving.