Japchae - Korean Noodles!

Japchae - the bright, colourful Korean noodle dish made with an abundance of vegetables, juicy bits of marinated beef and a sesame-forward dressing. Made with sweet potato noodles which have a unique slippery, chewy texture, this is sort of a stir fry, sort of a noodle salad, and 100% YUM! Recipe below ⬇️⬇️⬇️ or print: https://www.recipetineats.com/japchae... ******** PS Traditionally, the vegetables are cooked individually to preserve the individual flavours and factor in different cook times. I've taken a bit of a short cut here and cooked them in two batches. Sometimes, I feel the need for speed. :) (Bonus: you use less oil) Japchae – Korean noodles   CHOOSE A BEEF: 600g/1.2lb bone-in beef short ribs OR 300g/10oz boneless RECOMMENDED 300g/10oz scotch fillet/boneless rib eye MARINADE: 2 tsp EACH soy sauce (all-purpose or light soy), white sugar, finely minced garlic, 1/2 tsp black pepper SAUCE: 1/4 cup soy sauce (all-purpose or light soy), 2 tsp white sugar, 1/2 tsp finely minced garlic, 1 1/2 tbsp sesame oil, 1/2 tsp EACH cooking/kosher salt & black pepper NOODLES & VEGETABLES: 250g/ 8oz sweet potato noodles (dangmyeon), dried* 4 tbsp vegetable oil (or other plain oil) 1 tsp cooking/kosher salt, divided 1 onion peeled, halved, sliced into 6mm/1/4″ wedges 3 green onion stems cut into 5cm/2″ lengths, white & green parts separated 200g/7oz fresh shiitake mushrooms, stem removed, cut into 5mm/1/5″ slices (Note 4) 2 carrots peeled, cut into 3mm / 1/8" batons 1 red capsicum/bell pepper cut into 0.5cm / 1/5″ slices 4 1/2 cups (tightly packed) baby spinach (280g bag) 2 tbsp white sesame seeds   1. Trim excess fat off beef, cut off bone (if using bone-in short ribs) then slice into thin strips 5mm thick, 1cm wide and about 5cm long (1/5" x 2/5" x 2"). You want lots of small strips tossed throughout the noodles! Toss with marinade then set aside while you proceed with recipe. 2. Mix dressing in a BIG bowl (everything gets added into this bowl, so it has to be extra big). 3. Cook noodles per packet, drain, rinse under tap water, shake off excess water well, add into sauce in bowl. 4. Veg – Heat 2 tbsp oil over high heat in a large non-stick pan. Cook onion, white part of green onion and mushrooms with ½ tsp salt for 3 min. Pour on top of noodles. Heat 1 tbsp oil in same pan, cook carrot and capsicum 1.5 min. Then add spinach, green part of green onion and ½ tsp salt. Toss until spinach wilted. Add to bowl. 5. Heat 1 tbsp oil then cook beef just for 1.5 min until you can no longer see raw surface. Add to the noodle bowl, add most sesame seeds (reserve some for garnish). Then toss well! Toss, toss, toss. Pour into serving bowl, garnish with sesame seeds. Serve!