Japchae (Glass Noodle Stir Fry)

Cook the noodles. Bring a large pot of water to a boil. Add the sweet potato noodles and cook for 6-8 minutes, or according to package directions, until they are soft and chewy. Drain and rinse under cold water to stop the cooking process. Cut the noodles a few times with kitchen shears to make them easier to eat.

Prepare the vegetables. Wash the spinach. Julienne the carrot and onion. Slice the mushrooms. If using beef, slice it thinly and marinate with 1 tbsp soy sauce and 1 tsp minced garlic.

Blanch the spinach in boiling water for 30 seconds, then plunge into cold water. Squeeze out excess water and season with a little soy sauce and sesame oil.

In a large pan, heat some oil and sauté the onion, carrots, and mushrooms separately. Cook each vegetable for 2-3 minutes until tender-crisp. Season each with a pinch of salt.

If using beef, cook it in the same pan until no longer pink.

Make the noodle seasoning. In a large mixing bowl, combine 3 tbsp soy sauce, 2 tbsp sesame oil, and 1 tbsp sugar. Whisk well.

Add the cooked and drained noodles to the bowl with the seasoning. Toss well to coat the noodles evenly.

Add all the cooked vegetables and beef to the bowl with the noodles.

Using your hands or tongs, gently mix all the ingredients together until everything is well combined and colorful.

Taste and adjust seasoning if needed. You might want to add more soy sauce or sugar depending on your preference.

Transfer to a serving dish and garnish with a generous sprinkle of toasted sesame seeds. Japchae can be served warm or at room temperature.