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Thinly slice all veggies and add to a medium bowl.
Boil large pot of water. Cook sweet potato vermicelli for 6-7 minutes or until tender but chewy. Drain, rinse under cold water, and drain well. Toss with noodle seasoning (1 tsp sesame oil and 1 tsp soy sauce) to prevent sticking. Cut into shorter lengths if desired then transfer to a large mixing bowl.
Add fresh water to the same pot and bring to a simmer for blanching spinach later.
In a medium bowl, combine the beef with soy sauce, brown sugar, garlic, sesame oil & black pepper. Mix well & set aside for 10-15 minutes.
In a small bowl, mix all japchae sauce ingredients until the sugar dissolves. Set aside.
Heat a frying pan or wok over medium-high heat with a little oil and cook vegetables. Season with salt and a small amount of white pepper. Transfer directly into the bowl with the noodles.
Blanch spinach in boiling water for 30-45 seconds. Refresh in cold water, squeeze out excess moisture, season with salt, pepper, drizzle of sesame oil. Add to the bowl.
In the same wok or frying pan, cook the marinated beef over high heat until just cooked through. Transfer to the bowl with the noodles.
Pour the japchae sauce over the noodles and toss everything together until evenly coated & glossy.
Sprinkle with toasted sesame seeds & serve warm.