Stephanie Tea brings Korean flavors to the griddle with her take on Japchae, using chewy sweet potato noodles, crisp veggies, and tender beef. Cooked on the Blackstone, everything comes together in a savory sauce for a dish that’s ready to enjoy. Ingredients 12 oz sweet potato starch noodles 1 lb thinly sliced beef (ribeye recommended) 2 cups spinach 1 medium sweet onion 1 red bell pepper 1 medium carrot 4–5 garlic cloves 4–5 green onions, cut into 3-inch pieces Cooking Oil 4 tbsp soy sauce 4 tb

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