Japchae Sweet potato starch noodles

Ingredients

• 150 g pork belly, beef, or chicken, cut into 2 1/2 inch long strips
• 2 tsp korean soy sauce
• 2 tsp brown sugar
• 1 tsp toasted sesame oil
• 2 eggs
• 1 pinch salt
• 1 tsp vegetable oil
• 1/4 cup korean soy sauce
• 3 tbsp brown sugar
• 1 tsp ground black pepper
• 5 garlic cloves, minced
• 225 g sweet potato starch noodle, soaked in cold water for at least 40 minutes
• 1 dried wood eat mushrooms, washed and soaked in hot water for at least 30 minutes
• 200 g king oyster mushroom or soaked shiitake mushroom or white button mushrooms, sliced into long strips
• 1 large onion, sliced
• 1 large carrot, peeled and cut into 2 inch long and 1/2 inch wide matchsticks
• 225 g bunch spinach, washed, with the roots cut away and leaves cut into 4 inch pieces
• 1/4 cup vegetable oil
• 1 tbsp plus 1 tsp toasted sesame seeds
• 1 tbsp toasted sesame oil

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