For Japchae (Korean glass noodle dish), first pour boiling water over noodles and steep for 5 minutes. Then drain and rinse with cold water. Drizzle with a little oil, loosen and set aside.
Marinate meat strips with 2 tablespoons soy sauce, 1 tablespoon honey, 1 clove garlic and pepper and set aside.
Heat peanut oil in a wok or large skillet. Roast the carrots, onion and mushrooms in it briefly and very hot and remove again.
In the drippings, fry the beef strips until hot. Add vegetables, spinach and noodles and season with remaining ingredients.
Fill japchae into bowls and sprinkle with sesame seeds and fresh coriander.