Japchae

Method17 steps

1. 1

   Step 1: Start the mushrooms ahead: cover the eight dried shiitakes with hot water and soak for 1 hour until rehydrated and pliable. Drain, then cut the prepared mushrooms into ¼-inch strips. Keep this one mushroom stock for its later frying stage.

   Soak dried shiitakes · 60 minUses 8 dried shiitake mushrooms · Hot water to soak the dried shiitakes, drained

2. 2

   Step 2: Beat the large egg (1) with 1 pinch of salt. Heat a small pan over medium heat and coat it with an actual small draw of the additional frying oil. Lower the heat, pour in the egg and swirl to form a thin even omelet. Cook gently for 1–2 minutes until the underside is set enough to flip.

   Cook first omelet side · 2 minUses 1 large egg · 1 pinch salt for the egg · Cooking oil to coat the egg pan and vegetable skillet, as needed

3. 3

   Step 3: Flip the thin omelet and turn off the heat. Let its second side finish in the hot pan for about 1 minute, until the egg is fully set; use a little more gentle heat if needed to finish cooking.

   Uses Thin partly set omelet

4. 4

   Step 4: Move the fully cooked omelet to a cutting board. Let it cool enough to handle, then roll it and slice into thin strips. Reserve all the strips for final assembly.

   Uses Fully set thin omelet

5. 5

   Step 5: Bring blanching water to a boil. Add the six ounces of washed spinach and blanch for 15 seconds. Lift it out, let it cool enough to handle, and squeeze out excess water.

   Blanch spinach · 1 minUses 6 oz spinach, washed and drained · Water for blanching spinach and boiling noodles, drained

6. 6

   Step 6: Toss the blanched, squeezed spinach with 1 teaspoon of soy sauce and 1 teaspoon of sesame oil, measured from their divided stocks. Set the seasoned spinach aside.

   Uses Blanched squeezed spinach · 1 tsp soy sauce for spinach · 1 tsp sesame oil for spinach

7. 7

   Step 7: Bring noodle cooking water to a boil. Cook the eight ounces of dry dangmyeon for about 8 minutes until translucent and tender, stirring every 2 minutes so they do not stick. Drain well and use kitchen scissors to cut through the long cooked noodles twice.

   Boil source dangmyeon · 8 minUses 8 oz dried dangmyeon sweet-potato starch noodles (one source bundle) · Water for blanching spinach and boiling noodles, drained

8. 8

   Step 8: Put the cooked, drained and cut noodles in a large mixing bowl. Toss with 2 teaspoons each of soy sauce and sesame oil (2 tsp) from the divided stocks, then add the one prepared seasoned spinach batch and mix.

   Uses Cooked drained and cut dangmyeon · 2 tsp soy sauce for noodles · 2 tsp sesame oil for noodles · Seasoned blanched spinach

9. 9

   Step 9: Heat a skillet over medium-high heat and add an actual small draw of the additional frying oil. Stir-fry the sliced sweet onion (1) and the six cut green onions (6) for about 2 minutes, until the sweet onion starts to become translucent. Lightly salt as desired and transfer this cooked onion batch to the prepared noodle-and-spinach bowl.

   Fry sweet and green onions · 2 minUses 1 large sweet onion, thinly sliced · 6 green onions, cut into 2-inch lengths · Cooking oil to coat the egg pan and vegetable skillet, as needed · Salt: 1 pinch for the egg, plus a little for the vegetables · Prepared noodle-and-spinach bowl

10. 10

    Step 10: Wipe the skillet and re-oil as needed. Stir-fry the one prepared soaked-and-sliced shiitake batch for about 1 minute until heated and cooked through, seasoning with a little salt. Add the cooked mushrooms to the same noodle, spinach and onion bowl.

    Fry rehydrated shiitakes · 1 minUses Soaked drained and sliced shiitakes · Cooking oil to coat the egg pan and vegetable skillet, as needed · Salt: 1 pinch for the egg, plus a little for the vegetables · Noodle bowl with cooked onions

11. 11

    Step 11: Wipe the skillet and re-oil as needed. Stir-fry the carrot (1) matchsticks separately for about 3 minutes until tender-crisp, seasoning with a little salt. Add them to the same prepared noodle-and-vegetable bowl.

    Fry carrot matchsticks · 3 minUses 1 medium carrot, cut into matchsticks · Cooking oil to coat the egg pan and vegetable skillet, as needed · Salt: 1 pinch for the egg, plus a little for the vegetables · Noodle bowl with cooked onions and mushrooms

12. 12

    Step 12: Wipe the skillet and re-oil as needed. Stir-fry the red bell-pepper (1) strips separately for about 2 minutes until tender-crisp, seasoning with a little salt. Add them to the same prepared noodle-and-vegetable bowl.

    Fry bell-pepper strips · 2 minUses 1 red bell pepper, cut into ¼-inch strips · Cooking oil to coat the egg pan and vegetable skillet, as needed · Salt: 1 pinch for the egg, plus a little for the vegetables · Noodle bowl with cooked onions, mushrooms and carrot

13. 13

    Step 13: Toss the bowl well so the cooked noodles, spinach and all four separately fried vegetable batches are distributed evenly.

    Uses Complete cooked noodle-and-vegetable bowl

14. 14

    Step 14: In a small bowl, mix the eight minced garlic cloves with the remaining 2 tablespoons of soy sauce, 1 tablespoon honey and the remaining 1 tablespoon sesame oil. This makes one sauce batch.

    Uses 8 garlic cloves, minced · Remaining 2 tbsp soy sauce for the sauce · 1 tbsp honey · Remaining 1 tbsp sesame oil for the sauce

15. 15

    Step 15: Pour the one prepared garlic-soy-honey sauce batch over the complete cooked noodle-and-vegetable bowl. Toss again until evenly coated.

    Uses One prepared garlic-soy-honey sauce · Mixed cooked noodle-and-vegetable bowl

16. 16

    Step 16: Add all the prepared omelet strips and the two tablespoons of roasted white sesame seeds. Toss gently once more and serve warm, or let the serving portion cool briefly to room temperature. This is one complete batch from the eight-ounce noodle supply.

    Uses Sauced cooked noodles and vegetables · Prepared cooked omelet strips · 2 tbsp roasted white sesame seeds

17. 17

    Step 17: Cool any leftover cooked japchae promptly and refrigerate within 2 hours. Use refrigerated leftovers within 3–4 days. For the source microwave reheating option, stir or redistribute during heating and continue until steaming hot throughout and at least 165°F (74°C).

    Uses Actual cooked japchae leftovers