Japchae is Korean glass noodle stir-fry made with sweet potato noodles and vegetables. This recipe is vegan or vegetarian adaptable, and gluten-free.
Soak Korean glass noodles in hot water for 15 minutes, then drain and set aside.
Slice beef (or pork) into thin match sticks and season with soy sauce, sugar, and rice wine; set aside.
In a mixing bowl, combine all the japchae sauce ingredients and mix well; set aside.
Stir-fry onion, carrot, pepper with salt until soft. Add sliced mushrooms and continue to stir-fry.
Stir-fry the reserved beef until fully cooked. You will see the meat juice coming out from the meat.
Transfer the meat to the large plate with the reserved vegetables, reserving the juice in the pan.
Add the glass noodles to the meat juice in the pan and coat them well. Pour in the japchae sauce.
Let the noodles cook until soft and the sauce is mostly absorbed into the noodles.
Add the vegetables and meat back to the pan over the noodles. Add sesame seeds, sesame oil and toss all together.