Prepare Noodles (Time: 0-15 minutes):
Bring large pot of water to boil. Add 200g sweet potato starch noodles (dangmyeon).
Cook 7-8 minutes until tender but still chewy (al dente texture).
Drain, rinse with cold water to stop cooking. Drain well.
Using kitchen scissors, cut noodles into manageable lengths (about 6-8 inches).
Toss with 1 tbsp sesame oil to prevent sticking. Set aside.
Prepare Vegetables (Time: 15-30 minutes):
Carrot: Julienne 1 carrot. Sauté in 1 tsp oil with pinch of salt 2 minutes. Set aside.
Onion: Thinly slice 1 onion. Sauté 3 minutes until translucent. Set aside.
Bell pepper: Julienne 1 red bell pepper. Sauté 2 minutes. Set aside.
Spinach: Blanch 100g spinach 30 seconds. Rinse, squeeze dry. Season with 1/2 tsp sesame oil, pinch of salt.
Mushrooms: Slice 5 shiitake mushrooms. Sauté with 1 tsp soy sauce 3 minutes. Set aside.
Prepare Beef (Time: 30-40 minutes):
Thinly slice 150g beef (sirloin or ribeye).
Marinate with 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1/2 tsp black pepper for 15 minutes.
Sauté 3-4 minutes until cooked through. Set aside.
Combine (Time: 40-50 minutes):
In large mixing bowl, combine noodles with 3 tbsp soy sauce, 2 tbsp sugar, 2 tbsp sesame oil. Mix well.
Add all cooked vegetables and beef.
Add 4 minced garlic cloves.
Using hands or tongs, gently toss everything together until evenly distributed.
Final Touch (Time: 50-55 minutes):
Taste and adjust seasoning with more soy sauce or sugar if needed.
Sprinkle with 1 tbsp toasted sesame seeds.
Serve (Time: 55-60 minutes):
Can be served warm, at room temperature, or chilled.
Garnish with additional scallions if desired.