Japchae-Style Braised Brisket with Sweet Potato Glass Noodles

Bring a small pot of water to a boil and cook the sweet potato glass noodles for 6 minutes until translucent and chewy; drain and rinse in cold water.

Thinly slice the brisket against the grain. In a bowl, toss the beef with grated ginger and half of the gochujang sauce.

Heat a non-stick skillet over medium-high heat. Add the brisket and sear until browned and aromatic, about 3-4 minutes.

Add the vegetable power blend to the skillet, stir-frying until the cabbage and kale wilt but retain a slight crunch.

Fold in the cooked noodles and the remaining gochujang. Toss vigorously for 60 seconds until the sauce coats everything in a glossy, vibrant sheen.

Remove from heat, finish with a drizzle of toasted sesame oil, and garnish generously with sliced scallions. Serve immediately in a shallow bowl.