Begin by soaking the sweet potato glass noodles (dangmyeon) in warm water for about 30 minutes.

Once the noodles have softened, drain and rinse them under cold water. Bring a large pot of water to a boil and add the soaked noodles, cooking them for 5-7 minutes.

In a large wok or skillet, heat a tablespoon of oil over medium-high heat. Add the thinly sliced beef and stir-fry for about 2-3 minutes until cooked through.

In the same pan, add a bit more oil if needed and toss in the prepared vegetables. Stir-fry for about 3-4 minutes until they start to soften.

Return the cooked noodles and beef back to the pan with the vegetables. Drizzle in the soy sauce and sesame oil, tossing everything together for 2-3 minutes over medium heat.

Transfer your Korean Japchae onto a serving platter and garnish with chopped green onions.