The Japchae Recipe My Family Has Made for Generations

Ingredients

• 6 ounces tender beef (strip, rib eye, or sirloin ), sliced against the grain into 1/4-inch thick strips
• 2 teaspoons soy sauce
• 1 teaspoon rice wine vinegar
• 1 teaspoon sugar
• 1 garlic clove , grated
• 6 tablespoons soy sauce
• 3 tablespoons sugar
• 1 tablespoon toasted sesame oil
• 12 ounces dangmyeon noodles ( Korean sweet potato noodles )
• 2 large eggs
• 1/4 cup vegetable or canola oil, divided, or as needed
• 1/2 medium yellow onion , cut into 1/2-inch slices
• 1 large carrot , cut into 3x1/4-inch matchsticks
• 3 ounces shiitake mushrooms , stemmed and cut into 1/4-inch slices
• 1 small (about 3 ounces ) red bell pepper , cored and cut into 1/2-inch slices
• 6 green onions , trimmed and cut into 2-inch pieces, whites and greens separated
• 2 cups baby spinach ( 2 ounces )
• Kosher salt and freshly ground black pepper, to taste
• Toasted sesame seeds , for serving

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