Korean Japchae Noodle Stir-fry with Bulgogi and Sesame Spinach

**Marinate the Beef:** In a bowl, combine the thinly sliced bulgogi beef with soy sauce (3 tbsp), brown sugar, sesame oil (1 tbsp), minced garlic (2 cloves), grated ginger, and black pepper. Mix well and let it marinate for at least 15 minutes (or up to an hour in the refrigerator).

**Cook the Noodles:** Bring a large pot of water to a boil. Add the Korean glass noodles and cook according to package directions (usually 6-8 minutes), until translucent and chewy. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.

**Prepare Sesame Spinach:** Blanch the spinach in boiling water for about 30 seconds, or until wilted. Immediately transfer to an ice bath to stop the cooking and preserve its color. Drain the spinach well, squeezing out excess water. In a bowl, toss the spinach with sesame oil (2 tbsp), soy sauce (1 tbsp), and minced garlic (1 clove). Set aside.

**Stir-fry the Vegetables:** Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and carrots and stir-fry for 2-3 minutes, until slightly softened. Add the sliced bell pepper and shiitake mushrooms and continue stir-frying for another 3-4 minutes, until tender-crisp. Remove the vegetables from the skillet and set aside.

**Cook the Bulgogi:** In the same skillet, add the marinated bulgogi beef and cook over medium-high heat until browned and cooked through, about 5-7 minutes. Break up any clumps of beef as it cooks.

**Combine Everything:** Add the cooked noodles, stir-fried vegetables, and sesame spinach to the skillet with the cooked bulgogi. Toss everything together to combine and ensure the noodles are evenly coated with the sauce from the bulgogi.

**Serve:** Serve the Japchae immediately, garnished with toasted sesame seeds.