Korean Japchae (Glass Noodles with Sesame Oil Vegetables)

Cook the glass noodles according to package instructions (usually 5-7 minutes in boiling water), then drain, rinse with cold water, and drain thoroughly. Toss with 1 tbsp sesame oil to prevent sticking. Slice the beef into thin strips and marinate with 2 tbsp soy sauce, 1 tbsp sugar, 1 minced garlic clove, and a pinch of black pepper. Let it sit for 10-15 minutes.

Blanch the spinach in boiling water for 30 seconds, then immediately transfer to ice water, squeeze out excess water, and chop. Julienne the carrot, onion, shiitake mushrooms, and bell pepper. Mince the remaining garlic.

Heat 1 tbsp vegetable oil in a large pan or wok over medium-high heat. Stir-fry the marinated beef for 2-3 minutes until browned, then remove from the pan. Add the remaining vegetable oil and stir-fry the carrots, onions, bell peppers, and mushrooms for 5-7 minutes until tender-crisp. Add the minced garlic and cook for another 1 minute. Return the beef to the pan with the vegetables, add the spinach and the prepared noodles.

In a small bowl, whisk together the remaining 4 tbsp soy sauce, 3 tbsp sesame oil, and 1 tbsp sugar. Pour the sauce over the noodle and vegetable mixture and toss thoroughly until everything is evenly coated. Season with more black pepper if needed. Garnish with toasted sesame seeds before serving. Serve hot.