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Ingredients
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Noodles & Sauce
Vegetables
Aromatics & Finish
Method
Noodles & Sauce
- 1
Cook noodles
Bring a large pot of water to a rolling boil. Add the dangmyeon (glass noodles) and cook 6–8 minutes until tender but slightly chewy, stirring occasionally so they don't stick. Drain and rinse under warm water to remove excess starch and stop cooking. Transfer to a large bowl and add 1 tablespoon sesame oil; toss to coat and prevent sticking.
- 2
Make sauce
Mince the garlic. In a small bowl combine soy sauce (4 tbs), remaining 1 tablespoon sesame oil, minced garlic (2 cloves), sugar (1 tsp) and black pepper (1 tsp). Stir until sugar dissolves. Set aside.
Vegetables
- 3
Prep vegetables
Julienne the carrot into matchsticks (about 1 cup). Slice mushrooms thinly (about 1 cup). Thinly slice the yellow onion (1/2 cup), red bell pepper (1/2 cup), and green onions into 1–2 inch lengths. Rinse the spinach and trim any large stems.
- 4
- 5
Cook mushrooms and pepper
Add remaining 1 tablespoon vegetable oil to the same pan. Add mushrooms and red bell pepper. Stir-fry 3–4 minutes until mushrooms release moisture and become tender. Season lightly with 1/4 tsp salt. Transfer to bowl with carrots and onions.
- 6
- 7
Quick-toss green onions
In the hot empty pan, add the sliced green onions and toss 30 seconds just to soften and release fragrance. Transfer to the vegetable bowl.
Assembly & Finish
- 8
Combine noodles and vegetables
Add the cooked noodles to the large bowl with the sauce. Pour the prepared sauce over the noodles and toss vigorously to coat evenly. Add the cooked carrot, onion, mushrooms, red pepper, blanched spinach and green onions to the noodles.
- 9
Final stir-fry
Heat the skillet over medium heat one more time (dry, no extra oil). Add the sauced noodle-vegetable mixture and stir-fry for 1–2 minutes to marry flavors and warm everything through, tossing constantly so nothing sticks. Taste and adjust seasoning with up to 1/2 tsp salt or a splash more soy sauce if needed.
- 10
Finish and serve
Transfer japchae to a serving platter. Sprinkle toasted sesame seeds (1 tbs) over the top and drizzle a tiny additional 1/2 tsp sesame oil if desired. Serve warm or at room temperature.