Korean Japchae

Ingredients

• 10 ounces boneless rib eye steak, thinly sliced
• 4 1/2 tablespoons soy sauce, divided
• 2 1/2 tablespoons light brown sugar, divided
• 3 1/2 tablespoons toasted sesame oil, divided
• 2 garlic cloves, minced (about 2 teaspoons), divided
• 10 ounces fresh baby spinach (about 10 cups)
• 1 1/4 teaspoons kosher salt, divided
• 12 ounces uncooked Korean sweet potato noodles or mung bean noodles
• 3 tablespoons canola oil, divided
• 1 1/3 cups 3-inch-julienne-cut carrots
• 2/3 cup 1/2-inch-sliced white and light green scallion bottoms
• 1 cup 1-inch-sliced dark green scallion tops
• 2 cups thinly sliced shiitake mushroom caps
• 1 tablespoon roasted sesame seeds (optional)

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