Bring a large pot of water to a boil. Add the korean vermicelli and cook for 5 minutes. After 3 minutes, add the spinach to the boiling water as well.

Whilst the noodles are boiling, prepare the vegetables. Slice the onion, dice the garlic, and cut the carrots into thin sticks.

Once the noodles and spinach have finished cooking, drain and set aside.

To a medium heat pan with olive oil, add the sliced onion. Lightly caramelise the onions until they start turning golden.

Remove the onion from the pan and set aside. Now add the carrot sticks to the same pan, cook until softened. Then remove the carrot as well.

Whisk the two eggs, then pour into the pan. Let it fill the pan like an omelette would. Leave to cook through - do not stir!

Remove the egg from the pan, roll and thinly slice. Forming strips.

Make the sauce by sauté garlic, then mix brown sugar, sesame oil, and soy sauce. Stir and simmer until the sugar has completely dissolved.

Pour the sauce out of the pan and set aside as well. Add the sliced beef to the pan to brown.

Once the beef has some colour, pour the sauce back in with the beef. Also add the enoki mushrooms. Sauté until mushrooms have softened.

Finally, add everything back to the pan. Noodles and spinach, egg, onion, and carrot. Mix it all together and you have Japchae!