Japchae

In a bowl, combine the thinly sliced beef with soy sauce, sugar, minced garlic, and black pepper. Mix well and let it marinate in the refrigerator for at least 2 hours.

Soak the dried shiitake mushrooms in warm water for about 2 hours until softened. Drain and thinly slice.

Separate the egg yolk and white. Beat them separately with a pinch of salt. Cook each into a thin omelet in a lightly oiled pan. Let cool and julienne.

Wash and prepare the spinach. Thinly slice the onion. Cut the green onions into 2-inch pieces. Julienne the carrot and red bell pepper.

Bring a large pot of water to a boil. Add the sweet potato starch noodles and cook for about 7 minutes, or until tender but still chewy. Stir occasionally to prevent sticking.

Drain the noodles in a colander and rinse with cold water to stop the cooking process. Cut the noodles into shorter lengths with scissors for easier eating.

Heat a skillet over medium-high heat with a little oil. Add the sliced onions and green onions. Stir-fry for about 1-2 minutes until softened and slightly translucent. Add a pinch of salt.

Add the sliced mushrooms and julienned carrots to the skillet. Stir-fry for about 2-3 minutes until the mushrooms are slightly browned and carrots are tender-crisp.

Add the julienned red bell pepper and stir-fry for another minute until slightly softened but still vibrant.

Add the marinated beef to the skillet. Stir-fry until the beef is cooked through and no longer pink. This should take about 3-5 minutes.

In a large bowl, combine the cooked noodles, blanched spinach, stir-fried vegetables, and marinated beef. Add sesame oil, soy sauce, sugar, black pepper, and sesame seeds.

Gently mix all the ingredients together until well combined. Be careful not to break the noodles.

Transfer the Japchae to a serving platter. Garnish with extra sesame seeds if desired. Serve immediately.