Japchae is one of our all-time favorite dishes, made w/ gluten free sweet potato glass noodles that are to- die for and we served it w/Bulgogi (thinly sliced steak) ** For vegetarians sub out steak for thinly sliced shiitake mushrooms!!!! JAPCHAE -1 pound dried Korean sweet potato noodles @Amazon -5 teaspoons sesame oil -2 tablespoon cooking oil -1/2 cup thinly sliced onions -4 carrots, cut into matchsticks -10 cloves garlic, finely minced -5 stalks green onions, cut 1″ -1 lb spinach 8 tablespoons @sanjtamari gluten-free soy sauce 8 teaspoons sugar -2 tablespoon sesame seeds Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 6 minutes. Stirring so they don’t stick together. Drain and rinse with cold water to stop cooking. Toss with 2 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about spaghetti length. Set aside. Blanch spinach for 2-3 minutes. Strain. Rinse w/cold water. Squeeze out all liquid. Chop once ...