Cut the pork loin into approx. 1-inch-wide strips and add the pork seasoning ingredients. Mix together and let marinate for 5 minutes.
Cut the scallions into 1.5-inch-long slices. Slice the red bell pepper and carrots into thin, long strips. Remove the stems from the Shiitake mushrooms and thinly slice. Drain the J-Basket black shirataki and cut into approx. 6-inch-long pieces. Mix the Japchae sauce ingredients together and set aside.
Pour ½ tbsp. sesame oil into a frying pan and heat. Stir-fry the pork strips until they begin to brown, then add in red bell pepper, carrots, and Shiitake mushrooms. Stir-fry until the vegetables soften, then add the J-Basket black shirataki and continue to stir-fry.
Pour in the Japchae sauce and scallions, then continue to stir-fry. Sprinkle on a dash of salt & black pepper, then drizzle on ½ Tbsp. of sesame oil. Sprinkle on a few pinches of white sesame seeds, then plate.
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