Japchae (Korean Glass Noodles) - Taste Korean Food

Soak dried glass noodles in cold water for about 30 minutes.

Julienne the carrot, shiitake mushrooms, onion, and bell pepper (slice the bell pepper thinly).

Marinate the shiitake mushrooms with 1 tbsp soy sauce, ½ tbsp sugar, and ½ tbsp sesame oil. Mix well and set aside.

Soak wood ear mushrooms, then cut them into bite-sized quarters.

Marinate the beef with the beef marinade ingredients for about 10 minutes.

Cut off the root ends of the spinach, then wash thoroughly.

Blanch the spinach in boiling water with a pinch of salt for a few seconds.

Rinse the blanched spinach under cold water.

Squeeze out excess water from the spinach.

Season the spinach with ½ tbsp minced garlic, a pinch of salt, some sesame oil, and roasted sesame seeds. Mix well.

Separate egg yolks and whites, beat each with a small pinch of salt.

On low heat, make thin egg crepes (jidan) with the yolk and white separately, then julienne them.

In a pan with enough oil, sauté the carrots first. Once the carrots are soft, add onions, then wood ear mushrooms, then bell peppers, lightly seasoning with salt as you go.

Lastly, add the beef and marinated shiitake mushrooms and stir-fry together using chopsticks.

In a pot, bring water with a ladle of soy sauce and vegetable oil to a boil. Add the soaked glass noodles and boil for about 2 minutes.

Place the drained noodles in a pan. Add the glass noodle seasoning ingredients and stir-fry over medium-low heat for about 2 minutes until well mixed.

Cut the seasoned noodles into bite-sized lengths.

In a large mixing bowl, combine the slightly cooled noodles with the stir-fried vegetables and some sesame oil. Gently fold in the julienned egg crepes at the end. Adjust the flavor with additional soy sauce if needed, to your taste.

Plate the japchae neatly on a serving dish.