Japchae

Method

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1. Whisk all the sauce ingredients together and set aside.

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2. Boil the noodles for 6 to 7 minutes until springy and translucent, then drain, rinse briefly under cold water and cut roughly with scissors so they are manageable.

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3. Toss the warm noodles with a third of the sauce immediately so they absorb it and do not stick.

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4. Blanch the spinach for 45 seconds, refresh, squeeze dry and dress with a splash of sesame oil and a pinch of salt.

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5. Stir-fry each remaining vegetable separately over high heat with a little oil and salt: onion 2 minutes, carrot 2 minutes, pepper 90 seconds, mushrooms 3 minutes.

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6. If making the egg garnish, beat the eggs, cook them as a thin flat omelette, then roll and slice into fine ribbons.

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7. Combine the noodles, all the vegetables and the remaining sauce in a large bowl and toss thoroughly with your hands, which distributes it far better than tongs.

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8. Taste and adjust with more soy sauce or sesame oil, then serve warm or at room temperature topped with the egg ribbons and extra sesame seeds.

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Chef’s Tips

• Dress the noodles while warm so they drink up the sauce rather than sitting in it.
• Toss with your hands. It is the only way to coat glass noodles evenly.
• Japchae is traditionally served at room temperature, which makes it excellent for taking places.

Pairing Suggestions

• Soju or a cold lager
• Serve as part of a spread with bulgogi and kimchi
• Finish with fresh fruit

Storage & Reheating

Refrigerate 3 days. The noodles firm up when cold; refresh in a hot pan with a splash of water and sesame oil.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.