Glass Noodle Garden Japchae

Cook the sweet potato noodles in a large pot of boiling water according to package directions, usually 6-7 minutes. Drain, rinse under cold water, and cut with scissors into manageable lengths. Toss with 1 tablespoon sesame oil to prevent sticking.

Marinate the beef strips in 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon sesame oil for 10 minutes.

Make a thin egg crepe by pouring beaten eggs into a lightly oiled nonstick pan over low heat. Cook until set, flip gently, then roll up and slice into thin ribbons. Set aside for garnish.

Heat vegetable oil in a large wok or skillet over high heat. Sear the marinated beef for 2-3 minutes until browned. Remove and set aside.

In the same pan, stir-fry onion and garlic for 1 minute. Add carrots and cook 2 minutes. Add bell pepper and mushrooms and cook another 2 minutes until just tender-crisp.

Blanch spinach in boiling water for 30 seconds, drain, squeeze dry, and season with a pinch of salt and a drizzle of sesame oil.

Combine the noodles, cooked beef, all the vegetables, and spinach in a large bowl. Add the remaining 2 tablespoons soy sauce, remaining sugar, remaining sesame oil, and black pepper.

Toss everything together thoroughly using tongs or your hands until the sauce is evenly distributed and every strand of noodle is coated.

Garnish with egg ribbons, sesame seeds, and green onions. Serve warm or at room temperature.