Japchae Sweet Potato Glass Noodles

Boil a large pot of water. Add the sweet potato glass noodles and cook according to package directions, usually 6-8 minutes, until transparent and chewy. Drain the noodles, rinse briefly under cold water to prevent sticking, then drain again thoroughly. Cut the long noodles into manageable lengths (about 6-8 inches) with kitchen shears and toss with 1 tablespoon of sesame oil to prevent clumping.

Wash the spinach thoroughly. Blanch the spinach in boiling water for about 30 seconds until wilted. Immediately transfer to an ice bath to stop cooking, then squeeze out excess water. Season the blanched spinach with 1/2 tablespoon soy sauce, 1/2 teaspoon minced garlic, and 1 teaspoon sesame oil. Set aside.

If using beef, marinate the thinly sliced beef with 1 tablespoon soy sauce, 1/2 teaspoon minced garlic, 1 teaspoon sugar, and a pinch of black pepper. Heat 1 tablespoon cooking oil in a large wok or skillet over medium-high heat. Stir-fry the beef until cooked through, then remove from the pan and set aside. In the same pan, add another 1/2 tablespoon cooking oil and stir-fry the julienned carrots, sliced onions, and rehydrated shiitake mushrooms separately until tender-crisp. Remove each vegetable from the pan as it cooks and set aside.

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons sesame oil, 1 teaspoon minced garlic, and 1/4 teaspoon black pepper. Stir until the sugar is dissolved. This is your main Japchae sauce.

Return the cooked noodles to the large wok or skillet (no need to add more oil). Add the prepared Japchae sauce and stir-fry the noodles gently for 1-2 minutes, ensuring they are evenly coated and heated through. Add all the stir-fried vegetables (spinach, carrots, onions, mushrooms) and the cooked beef back into the pan with the noodles. Toss everything together until well combined and heated through. Taste and adjust seasoning if needed, adding more soy sauce or sugar to your preference.

Transfer the Japchae to a large serving platter. Garnish generously with toasted sesame seeds. Serve immediately as a main dish or a side dish. Japchae is best enjoyed warm but can also be served at room temperature.