Easy Japchae

Instructions

1. 1

   Boil a large pot of water and cook the dangmyeon (Korean sweet potato glass noodles) according to package directions, typically 4-5 minutes, stirring occasionally to prevent sticking. Drain the noodles and rinse under cool running water, then toss with 1 tablespoon of sesame oil to prevent clumping while they cool slightly.

2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat and add the minced garlic, allowing it to become fragrant for about 30 seconds until the kitchen fills with that characteristic aroma.

3. 3

   Add the thinly sliced beef to the skillet and stir-fry for 2-3 minutes, breaking it apart as it cooks, until the meat browns on all sides and is no longer pink in the center. Transfer the cooked beef to a clean plate.

4. 4

   Add the remaining vegetable oil to the same skillet and introduce the carrot and zucchini matchsticks, stir-frying over medium-high heat for 2 minutes until they're slightly softened but still maintain their crunch and bright color.

5. 5

   Add the rehydrated shiitake mushroom slices to the vegetables and continue stir-frying for another 1-2 minutes, allowing the mushrooms to warm through and release their earthy flavors into the pan.

6. 6

   Place the fresh spinach directly into the skillet with the vegetables and stir-fry for 1 minute until the spinach wilts down and darkens slightly in color.

7. 7

   Return the cooked beef to the skillet along with the cooled noodles, creating an even distribution throughout the pan.

8. 8

   In a small bowl, whisk together the ganjang (soy sauce), remaining 1 tablespoon of sesame oil, sugar, rice vinegar, and gochugaru (Korean red pepper flakes) if using, creating a glossy sauce.

9. 9

   Pour the sauce mixture over the noodles and vegetables, then toss everything together constantly for 2-3 minutes over medium-high heat, ensuring the sauce coats every strand and the noodles begin to glisten with a beautiful dark sheen.

10. 10

    Season with salt and freshly ground black pepper to taste, adjusting the seasoning as needed for your preference.

11. 11

    Transfer the japchae to a serving platter or individual bowls and garnish generously with pine nuts or sesame seeds, scattered green onion pieces, and a light drizzle of additional sesame oil if desired.

12. 12

    Serve immediately while the noodles are still warm and slightly chewy, accompanied by steamed white rice and other banchan (Korean side dishes) if serving as part of a full meal.