Japchae

Mix soy sauce, sugar, 1 tbsp of the sesame oil and garlic in a small bowl.

Boil glass noodles in water until chewy and clear, drain, rinse, and cut into shorter lengths with scissors.

Blanch spinach for 30 seconds, squeeze dry and toss with a spoonful of japchae sauce.

Stir-fry carrot, onion, bell pepper, shiitake mushrooms and sirloin steak in vegetable oil over medium-high heat until just tender.

Toss cooked noodles, stir-fried vegetables, seasoned spinach and the rest of japchae sauce together in the wok for 2 minutes. Finish with the remaining sesame oil and sesame seeds.