Due to popular demand, I’m going to post this recipe. What can I say? People saw the picture of my japchae on Facebook and clamored for it! Who am I to deny the will of the people?
Before actually launching into the recipe, I’d like to mention that my cooking philosophy is to work with whatever random crap I can find in my house. Also, I’d like to mention that I based this recipe off of one from maangchi.
- Korean dangmyun noodles (sweet potato vermicelli noodles pictured at right)
- A carrot chopped into matchstick strips
- Some sliced up onion
- MUSHROOMS ~ any yummy kind ~ shitake, shimeji, emoki, regular white mushrooms you find in the produce aisle. Purists might not be with me on this, but I say do what you want!
- Spinach! Handfuls of spinach!
- Soy sauce
- Sesame oil
- Coconut oil
- Toasted sesame seeds if you want to be fancy
So here’s how I made it!
- Bring water to a boil in a pot and throw the dangmyun noodles in! Boil them for 5 to 10 minutes and when they’re ready, scoop them out into a bowl.
- Throw some handfuls of spinach into the pot and boil it for a couple of minutes!
- Add a table spoon of soy sauce and a tablespoon of sesame oil to your bowl of noodles. Mix it all around!
- Now drain out the spinach. You can slice it into smaller pieces if you want. Throw it in the bowl with the noodles.
- Take your empty pot or a frying pan and slather a small spoonful of coconut oil on the bottom. Heat it up so it’s hot and ready. Then sauté those carrots, onions, mushrooms and whatever else you want. If you’re a garlic fan, add garlic here.
- Now’s the moment of truth when the magic happens and it all comes together. Take the veggies and add them to the bowl. Then add 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, 2 to 3 tablespoons of sugar, and mix it up, baby! You can put toasted sesame seeds on top when you’re done and all you’re friends will say, “Oooooooo, fancy!”