Korean Japchae (Stir-Fried Glass Noodles)

Trim excess fat off 300g boneless beef short ribs or rib-eye steak, cut off bone if needed, then slice beef into thin strips measuring 5mm thick, 1cm wide, and 5cm long.

In a bowl, combine the sliced beef with 2 tsp soy sauce, 2 tsp white sugar, 2 tsp minced garlic, and 1/2 tsp black pepper. Mix well until beef strips are evenly coated in the marinade, then set aside.

In an extra-large mixing bowl, whisk together 1/4 cup soy sauce, 1.5 tbsp sesame oil, 2 tsp white sugar, 1/2 tsp minced garlic, 1/2 tsp cooking salt, and 1/2 tsp black pepper until sugar dissolves completely.

Slice 1 yellow onion into 6mm thin wedges. Cut 3 green onion stems into 5cm lengths, separating the white stem parts from the green tops. Stem and slice 200g shiitake mushrooms into 5mm slices. Deseed and slice 1 red bell pepper into thin 5mm strips. Cut 2 peeled carrots into 3mm julienne batons.

Bring a large pot of water to a boil over high heat. Add 250g sweet potato noodles and cook according to packet instructions (approx 6-7 minutes) until chewy and translucent. Drain into a colander, rinse thoroughly under cool tap water, and shake off excess water.

Transfer the well-drained cooked sweet potato noodles directly into the extra-large mixing bowl containing the sauce mixture so the noodles begin absorbing the flavor.

Heat 2 tbsp vegetable oil in a large non-stick frying pan over high heat. Add the sliced yellow onion, green onion white stems, sliced shiitake mushrooms, and 1/2 tsp cooking salt. Stir-fry for 3 minutes until softened and fragrant, then transfer everything into the noodle bowl.

Heat 1 tbsp vegetable oil in the same pan over high heat. Add carrot batons and red bell pepper strips; stir-fry for 1.5 minutes. Add 280g baby spinach, green onion tops, and 1/2 tsp cooking salt; toss until spinach is wilted. Transfer immediately to the noodle bowl.

Heat 1 tbsp vegetable oil in the same pan over high heat. Add marinated beef strips and stir-fry for 1.5 minutes until surface is browned and no longer pink.

Pour the cooked beef along with all pan juices into the big bowl over the vegetables and noodles. Add most of the 2 tbsp white sesame seeds (reserving a pinch for garnish). Toss everything thoroughly using two wooden spoons or tongs until sauce, noodles, and ingredients are evenly mixed.

Transfer the mixed Japchae noodles into a shallow serving bowl. Sprinkle reserved white sesame seeds over the top as garnish and serve warm or at room temperature.