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Name: Beef Japchae (Korean Glass Noodles)
Yield: 1 plate (about 14 oz)
Ingredients: 12 oz (340 g) beef sirloin or ribeye, cut into thin 2-inch (5 cm) strips; 1 tbsp soy sauce; 1 tsp sugar; 1 tsp toasted sesame oil; 2 garlic cloves, minced; 8 oz (225 g) Korean sweet potato glass noodles (dangmyeon); 1 medium yellow onion, thinly sliced; 1 medium carrot, cut into matchsticks; 1 red bell pepper, cut into thin strips; 1/2 green bell pepper, cut into thin strips; 4 scallions, cut into 1 1/2-inch (4 cm) pieces, 1 thinly sliced for garnish; 2 tbsp vegetable oil, divided; 1 pinch kosher salt; 3 tbsp soy sauce; 2 tbsp light brown sugar; 2 tbsp toasted sesame oil; 2 garlic cloves, minced; 1/4 tsp freshly ground black pepper; 1 tbsp toasted sesame seeds

Chewy sweet potato glass noodles tossed with soy-marinated beef, onion, carrot and bell peppers in a sweet, garlicky sesame sauce, finished with scallions and toasted sesame seeds.

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