Cook the Book: Japchae Korean Sweet Potato Noodles

Ingredients

• 8 ounces sweet potato noodles
• 1/2 bunch spinach (about 4 ounces), rinsed and trimmed
• 2 cloves garlic, minced
• 1 tablespoon plus 1 1/2 teaspoons Asian sesame oil
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 6 ounces beef rib-eye, cut into 1/4- to 1/2-inch-thick strips
• 1/4 cup plus 1 teaspoon soy sauce
• 1/4 medium onion, sliced
• 3 to 4 pyongo or shiitake mushrooms, sliced
• 1 carrot, shredded or cut into thin strips
• 3 green onions, cut into 1-inch pieces
• 1/4 cup sugar
• Toasted sesame seeds for garnish

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