Soak the sweet potato noodles in hot water for 20 minutes, then cook in boiling water for 5 minutes. Drain and rinse under cold water.
In a large bowl, mix soy sauce, sesame oil, sugar, and minced garlic to create the sauce. Toss the cooked noodles in this sauce and set aside.
Heat a skillet over medium heat. Stir-fry the carrot, onion, mushrooms, and red bell pepper separately with a little oil, seasoning each with salt and pepper. Combine them with the noodles.
Quickly blanch the spinach in boiling water, then squeeze out the excess water. Add to the noodle mixture.
Adjust the seasoning if needed, then garnish with green onions and sesame seeds before serving.
Notes
Soak the sweet potato noodles in hot water for 20 minutes before cooking to soften them.
• Stir-fry vegetables separately to maintain their colors and textures.
• Mix the noodles with the soy sauce mixture before combining with vegetables to evenly distribute the flavor.
• Use a pair of kitchen scissors to cut the noodles after cooking, making them easier to eat.
• Let the Japchae cool slightly before serving to allow the flavors to meld together.