Mince the garlic. In a mixing bowl combine the sliced beef, minced garlic and Ahh Maa Korean Seasoning. Mix well to evenly coat. Set aside to marinate while you prepare the vegetables.

Soak the dried shiitake mushrooms in warm water for approximately 20 minutes, or until fully softened. Once ready, slice into 5 mm thick pieces and set aside.

Wash and dry the spinach. Then julienne the carrots and capsicum into 5 mm thick strips. Slice the brown onion into 5 mm thick pieces. Set all vegetables aside.

In a medium/large pot, bring enough water to a boil to fully cover the noodles. Add Ahh Maa Potato Noodle Seasoning, then add the sweet potato noodles. Cover and boil for 6–7 minutes, or until tender.

Once done, strain the noodles and drizzle with half the provided amount of Sesame Oil. Toss gently to prevent sticking and set aside.

In a medium pan over medium-high heat, drizzle a generous amount of vegetable oil into the pan and stir-fry the sliced beef for 3 minutes or until browned and fully cooked. Remove from the pan and set aside.

In the same pan using the remaining oil, sauté the onion, mushrooms, carrots and capsicum with the Ahh Maa Korean Japchae Seasoning. Cook until the vegetables are tender yet still slightly crisp.

Return the cooked sliced beef to the pan and add the sweet potato noodles. Stir everything together evenly to combine and heat through.

Add the spinach and gently mix it through the noodles until just wilted. Once fully combined, remove from the heat.

Divide the Japchae into serving bowls and finish with a drizzle of Sesame Oil and garnish with a sprinkle of roasted sesame seeds.

Serve hot and enjoy!