This Japchae recipe is a quintessential Korean noodle dish made with sweet potato noodles, or cellophane noodles that are gluten-free. It's usually served on special occasions since it takes a bit of time but it's worth it!
Soak two large bunches of dried noodles in cold water.
In a small mixing bowl, combine the beef marinade and beef and set aside.
While noodles are soaking, boil a large pot of water. When water boils, cook the noodles for about 3-4 minutes. Cook until the noodles are soft but not mushy.
Take the noodles out of the pot, and rinse under the COLD running water thoroughly.
Drain the noodles and place them in a large bowl. With the kitchen shears, roughly cut the noodles in a few places. You will add all the ingredients to this bowl so make sure it is large enough to accommodate all the ingredients.
Heat a large sauté pan on medium heat. Add 1 tablespoon of avocado oil and when the oil is hot, sauté onions until the color is translucent and the onion is soft. Add a pinch of salt to the onions and repeat with other vegetables while sautéing.
Add garlic to the onions and sauté for one additional minute. Transfer the onions and garlic to the large bowl.
Add more oil to the hot pan and sauté, Pepper, spinach, carrots, and mushrooms in order, while adding pinches of sea salt as you cook. When each vegetables are cooked, add them to the large bowl with noodles.
Sauté the beef in the same pan with the rest of the oil for 2 minutes or until the color of the meat is opaque. Add the meat to the large bowl.
Add the sliced scallions to the bowl.
Add soy sauce, sesame oil, and black pepper, and mix the noodles and vegetables gently with your hands or tongues.
Garnish with toasted sesame seeds before serving.
After the noodles are cooked, rinse them off in cold water.