Japchae Sweet Potato Glass Noodles

Soak dried sweet potato glass noodles in warm water for 30 minutes, then drain. Boil 8 cups of water in a large pot. Add the soaked noodles and cook for 6-8 minutes, or until translucent and chewy. Drain well and rinse immediately under cold water to prevent sticking. Cut the noodles into shorter lengths with kitchen shears for easier eating, then toss with 1 tbsp soy sauce and 1 tbsp sesame oil to prevent clumping.

In a large pan or wok, heat 1 tbsp cooking oil over medium-high heat. Stir-fry the julienned carrots for 2 minutes until slightly tender, remove and set aside. Add the sliced onions and stir-fry for 2-3 minutes until softened, remove and set aside. Stir-fry the sliced bell pepper for 1-2 minutes, remove and set aside. Stir-fry the rehydrated shiitake mushrooms for 3-4 minutes until fragrant, remove and set aside. Lightly season the spinach with a pinch of salt and a drizzle of sesame oil, set aside. Season the thinly sliced beef with 1 tbsp soy sauce, 1 tsp sugar, and 1/4 tsp black pepper. Stir-fry the beef in the same pan until fully cooked, then remove and set aside.

In a small bowl, combine 3 tbsp soy sauce, 1 tbsp sugar, 1 tbsp sesame oil, and minced garlic. Whisk until the sugar is dissolved. This will be the main seasoning for your Japchae.

Return the large pan or wok to medium heat. Add the prepared noodles to the pan. Pour the Japchae sauce over the noodles and stir-fry gently for 2-3 minutes, ensuring the noodles are evenly coated and heated through. The noodles will absorb the sauce and become more flavorful.

Add all the pre-cooked vegetables (carrots, onions, bell peppers, mushrooms, spinach) and the cooked beef into the pan with the noodles. Using tongs or your hands (wearing gloves), gently toss all the ingredients together until everything is well combined and evenly distributed. Be careful not to break the noodles.

Taste the Japchae and adjust seasoning if needed, adding more soy sauce or sugar to your preference. Stir in the toasted sesame seeds. Serve warm as a main dish or a side dish. Japchae can also be enjoyed at room temperature.