• 6 oz Korean potato starch noodles (dangmyeon)
  • 5 dried shiitake mushrooms* (soaked until plump)
  • 1 bunch (6 oz) fresh spinach
  • 1 small carrot
  • 1 small sweet onion
  • 1/2 red bell pepper
  • 2 scallions
  • (4 oz lean beef like sirloin or rib eye – optional)
  • oil to stir fry vegetables
  • salt and pepper* Dried shiitake is ideal for its concentrated flavor and meatier texture, but you can use any kind of fresh/dried mushrooms such as oyster or button mushrooms.Sauce*
  • 3 tablespoons soy sauce
  • 2 1/2 tablespoons sugar
  • 2 tablespoons sesame oil
  • 2 cloves garlic minced
  • 1 teaspoon roasted sesame seedsMethod:
  1. Combine all sauce ingredients. Set aside.
  2. Cook noodles according to the package instructions. Rinse in cold water and drain. Cut the noodles with kitchen shears into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce and set aside.
  3. .Cut stems off the mushrooms and slice into 1/4-inch thin strips. Season with 1 tablespoon of the prepared sauce. Set aside.
  4. Julienne the carrot and red bell pepper into 2 – 3 inch long strips and onions lengthwise. Slice scallions into the same lengths.
  5. In a non-stick skillet over high heat, sauté each vegetable (except the spinach which will later be put in after 3 min of cooking the vegetable) sprinkling salt and pepper to season. (Do not overcook. Vegetables should be crisp.) If adding beef to the dish, sauté the beef now. Cool sautéed ingredients.
  6. Sauté the noodles with some sesame oil, stirring frequently, until translucent and sticky (about 5 minutes) and cool in a large bowl.
  7. Combine all ingredients and the remaining sauce with the noodles. Add additional soy sauce or sugar as necessary.Tips: Leftover Japchae should be kept refrigerated. Japchae reheats well in the microwave. The noodles will get soft and chewy again.


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