Japchae

🔥 Prep

• Measure 200 g glass noodles and place in a bowl; cover with hot water and soak for 10 minutes until pliable, then drain and set aside.
• Rinse 100 g spinach thoroughly, trim stems, and blanch in boiling water for 30 seconds, then shock in ice water, squeeze out excess moisture, and roughly chop.
• Peel and julienne 1 carrot into thin matchstick strips.
• Clean 5 mushrooms and slice them thinly.
• Measure 3 tbsp soy sauce and 1 tbsp sesame oil into a small mixing bowl; stir to combine.

🔥 Cook

• 1. Bring a large pot of water to a boiling (high heat) and cook the drained glass noodles for 2-3 minutes until just tender; stir occasionally to prevent sticking.
• 2. Drain the noodles again, toss with 1 tsp of the sesame‑oil‑soy mixture to keep them separate, and set aside.
• 3. Heat a wok or large skillet over medium-high heat, add 1 tsp of vegetable oil (or the remaining sesame oil if desired), and swirl to coat.
• 4. Add the sliced carrots and mushrooms; stir‑fry for 2 minutes until they start to soften.
• 5. Add the blanched spinach and continue to stir‑fry for 1 minute until just wilted.
• 6. Pour in the remaining soy‑sesame mixture (3 tbsp soy sauce + 1 tbsp sesame oil) and toss the vegetables for 30 seconds to coat.
• 7. Add the glass noodles to the pan, increase to medium heat, and toss everything together; stir‑fry for 2‑3 minutes until the noodles are heated through and evenly coated.
• 8. Taste and adjust seasoning with an extra splash of soy sauce if needed; give a final quick toss for 10 seconds.
• 9. Remove from heat, transfer to a serving dish, and sprinkle with toasted sesame seeds (optional) and a drizzle of sesame oil.

🔥 Serve

• Serve the japchae warm, optionally garnished with extra toasted sesame seeds and a few thin slices of scallion.
• Pair with traditional Korean side dishes such as kimchi, pickled radish, or a simple cucumber salad.
• Enjoy alongside a bowl of steamed short‑grain rice or as a standalone light meal.