Japchae Sweet Potato Glass Noodles

Bring a large pot of water to a rolling boil. Add the sweet potato glass noodles and cook for 6-8 minutes, or until tender and translucent. Drain the noodles, rinse them under cold water to prevent sticking, and then toss with 1 tablespoon of sesame oil to keep them from clumping. Set aside.

Blanch the fresh spinach in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water and set aside. In a large pan or wok, add 1 tablespoon of sesame oil over medium-high heat. Separately stir-fry the julienned carrots, sliced onions, and rehydrated shiitake mushrooms until tender-crisp. Remove each vegetable from the pan and set aside.

In a small bowl, combine the thinly sliced beef sirloin with 1 tablespoon of soy sauce, 1/2 tablespoon of minced garlic, and 1/4 teaspoon of black pepper. Mix well and let it marinate for at least 5 minutes. In the same pan used for vegetables, add a little more oil if needed and stir-fry the marinated beef until fully cooked and lightly browned. Remove from the pan and set aside.

In a medium bowl, whisk together the remaining 3 tablespoons of soy sauce, 2 tablespoons of brown sugar, 2 tablespoons of sesame oil, and 1/2 tablespoon of minced garlic. Mix until the sugar is fully dissolved.

In a very large bowl, combine the cooked glass noodles, all the stir-fried vegetables (spinach, carrots, onions, mushrooms), and the cooked beef. Pour the prepared Japchae sauce over all the ingredients.

Using your hands (wearing gloves is recommended) or large tongs, gently but thoroughly toss all the ingredients together until the noodles and vegetables are evenly coated with the sauce. Taste and adjust seasoning if necessary. Garnish with toasted sesame seeds and serve warm or at room temperature.