Japchae Korean Noodles

Prepare your vegetables and soak your shiitake mushrooms in hot water for 15 minutes.

Marinate the beef strips with 3 tbsp soy sauce, 1⁄2 tsp dark soy sauce, 1 tsp minced garlic, and salt and pepper to taste. Let it sit for at least 15 minutes.

Cook the sweet potato noodles according to package instructions. Drain and set aside.

Cut the noodles into smaller strands, approximately each strand into thirds using scissors. This will make it easier to eat.

In a wok or large pan, cook the vegetables using sesame oil individually until tender. This makes a big difference to make sure the vegetables are well cooked. Place aside when cooked.

Cook the beef strips until they turn brown, this will take approximately 3-4 minutes. Place aside when cooked.

Add the cooked sweet potato noodles to the pan.

Pour in the noodle dressing made of 4 tbsp soy sauce, 2 tbsp brown sugar, 1 tsp salt, 1⁄2 tsp white pepper, and 1⁄2 tsp garlic granules. Mix until the noodles absorb all the dressing. Drizzle with some sesame oil.

Add the vegetables and beef strips back into the wok with the noodles and toss everything together until well combined.

Serve the Japchae hot, topped with sesame seeds, kimchi, and red pepper flakes if desired.