Easy Korean Japchae with Beef

Soak Korean sweet potato noodles (dangmyeon) in hot water until pliable, then drain well.

While the noodles soak, prepare the rest of the ingredients: thinly slice beef, slice onion, cut carrot into thin matchsticks, slice mini shiitake mushrooms, and roughly chop spinach.

Season beef with salt, black pepper, sugar, garlic, and oyster sauce.

Add Korean sweet potato noodles (dangmyeon), beef, onion, carrot, mini shiitake mushrooms, spinach, and water to a large nonstick pan over medium heat. Stir-fry, tossing often, until the beef is cooked through and the vegetables are tender-crisp.

Drizzle in dark soy sauce and toss just until everything is evenly colored.

Turn off the heat and finish with sesame oil. Taste and adjust with a little more salt or black pepper if needed.

Serve warm, sprinkled with sesame seeds.