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Title: Japchae (Sweet Potato Noodles & Vegetable Stir Fry)
Categories: Noodles, Korean
Yield: 4 Servings

2 Green onions;
- up to 3, cut crosswise
- into 2" long pieces
1 md Onion (1 c); sliced thinly
4 White mushrooms;
- up to 5, sliced thinly
1 md Carrot (3/4 c);
- cut into matchsticks
1/2 Red bell pepper;
- cut into thin strips
- (optional)
Ground black pepper
Kosher salt
Vegetable oil
4 oz Spinach; washed & drained
4 oz Dangmyeon
- (sweet potato noodles)

Preparation time: 20 minutes
Cooking time: 40 minutes

Japchae, sweet potato starch noodles stir fried with vegetables and
meat, is one of Korea's best-loved dishes, and one of the most
popular on my website as well. If anyone asks me to recommend a good
potluck dish, I don't hesitate to recommend japchae because everyone
loves it!

Put the beef and shiitake mushrooms into a bowl and mix with
1 clove of minced garlic, 1 ts sugar, 1/4 ts ground black pepper,
2 ts soy sauce, and 1 ts of toasted sesame oil with a wooden spoon
or by hand. Cover and keep it in the fridge.

Crack the egg and separate the egg yolk from the egg white. Remove
the white stringy stuff (chalaza) from the yolk. Beat in a pinch of
salt with a fork.

Add 1 ts of vegetable oil to a heated nonstick pan. Swirl the oil
around so it covers the pan, and then wipe off the excess heated
oil with a kitchen towel so only a thin layer remains on the pan.
To keep the jidan as yellow as possible, turn off the heat and pour
the egg yolk mixture into the pan. Tilt it around so the mixture
spreads thinly. Let it cook using the remaining heat in the pan for
about 1 minute. Flip it over and let it sit on the pan for 1 minute
more. Let it cool and slice it into thin strips.

Bring a large pot of water to a boil. Add the spinach and blanch
for 30 seconds to 1 minute, then take it out with a slotted spoon
or strainer. Let the water keep boiling to cook the noodles.

Rinse the spinach in cold water to stop it from cooking. Squeeze it
with your hands to remove any excess water. Cut it a few times and
put it into a bowl. Mix with 1 ts soy sauce and 1 ts toasted sesame
oil. Put it into a large mixing bowl.

Put the noodles into the boiling water, cover and cook for
1 minute. Stir them with a wooden spoon so they don't stick
together. Cover and keep cooking for another 7 minutes until the
noodles are soft and chewy.

Strain and cut them a few times with kitchen scissors. Put the
noodles into the large bowl next to the spinach. Add 2 ts toasted
sesame oil, 1 ts soy sauce, and 1 ts sugar. Mix well by hand or a
wooden spoon. This process will season the noodles and also keep
the noodles from sticking to each other.

Heat up a skillet over medium high heat. Add 2 ts vegetable oil
with the onion, the green onion, and a pinch of salt. Stir-fry
for about 2 minutes until the onion looks a little translucent.
Transfer to the noodle bowl.

Heat up the skillet again and add 2 ts vegetable oil. Add the white
mushrooms and a pinch of salt. Stir-fry for 2 minutes until
softened and a little juicy. Transfer to the noodle bowl.

Heat up the skillet and add 1 ts vegetable oil. Add the carrot and
stir-fry for 20 seconds. Add the red bell pepper strips and
stir-fry another 20 seconds. Transfer to the noodle bowl.

Heat up the skillet and add 2 ts vegetable oil. Add the beef and
mushroom mixture and stir fry for a few minutes until the beef is
no longer pink and the mushrooms are softened and shiny. Transfer
to the noodle bowl.

Add 1 minced garlic clove, 1 tb soy sauce, 1 tb sugar, 1/2 ts
ground black pepper, and 2 ts of toasted sesame oil to the mixing
bowl full of ingredients. Mix all together by hand.

Add the egg garnish and 1 tb sesame seeds. Mix it and transfer it
to a large plate to serve.

Recipe by Emily Kim (Maangchi)

Recipe FROM: <https://www.maangchi.com/recipe/japchae>

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