Sweet potato glass noodles tossed with bulgogi beef and sesame oil.
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Marinate the beef with 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of brown sugar, and the minced garlic for at least 20 minutes.
Boil the glass noodles in a large pot of water for 7 minutes until translucent and chewy; drain and rinse with cold water, then cut with scissors into shorter lengths.
Blanch the spinach in boiling water for 30 seconds, squeeze out excess moisture, and season with a pinch of salt and a drop of sesame oil.
Heat 1 tablespoon of vegetable oil in a wok or large skillet and stir-fry the marinated beef over high heat until fully cooked; remove and set aside.
In the same pan, add another tablespoon of oil and stir-fry the onions, carrots, and mushrooms until softened but still slightly crisp.
Add the cooked noodles to the pan with the vegetables and pour in the remaining soy sauce, brown sugar, and sesame oil.
Toss in the cooked beef and blanched spinach, stir-frying everything together for 2-3 minutes until the noodles absorb the sauce and turn dark brown.
Transfer to a plate and garnish with toasted sesame seeds before serving warm or at room temperature.
