Korean Japchae

Instructions

1. Prepare the noodles
   Soak the sweet potato glass noodles in warm water for 20 minutes until softened. Drain and cut into manageable lengths with kitchen scissors. Boil in water for 3-5 minutes until transparent and chewy. Drain, rinse under cold water, and toss with 1 teaspoon of sesame oil to prevent sticking.
2. Marinate the beef
   In a bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon brown sugar, and 1 teaspoon minced garlic. Mix well and let marinate for at least 15 minutes while preparing other ingredients.
3. Prepare the vegetables
   Blanch the spinach in boiling water for 30 seconds, then drain and rinse under cold water. Squeeze out excess water and season with a pinch of salt and a few drops of sesame oil. Heat 1 tablespoon of vegetable oil in a large pan or wok and stir-fry each vegetable separately: onions until translucent, carrots until slightly softened, bell peppers until crisp-tender, and mushrooms until browned. Set each aside after cooking.
4. Cook the beef
   In the same pan, add the remaining vegetable oil and stir-fry the marinated beef until just cooked through, about 2-3 minutes. Remove from the pan and set aside.
5. Combine and season
   Return the pan to medium heat. Add the cooked noodles, remaining soy sauce, remaining brown sugar, and remaining sesame oil. Stir-fry for 2 minutes until the noodles absorb the sauce. Add all the cooked vegetables and beef back to the pan. Gently toss everything together for 2-3 minutes until well combined and heated through.
6. Final touches
   Turn off the heat and add the chopped green onions. Give everything a final toss. Transfer to a serving platter and sprinkle with toasted sesame seeds.