Korean , Mushrooms , Sesame Oil , Peppers
Best for: A festive noodle dish for a crowd, served warm or at room temperature.
Japchae tosses springy sweet potato glass noodles with vegetables that are each cooked separately, so every color and texture stays distinct before they meet in sesame and soy. This all-vegetable version finishes everything together on the griddle, which warms the noodles through and glosses them without a wok.
Griddle: Flat-top griddle or large cast-iron skillet over direct medium-high heat; about 425°F surface, plus a pot for the noodles. Equipment: Griddle or cast-iron skillet, large pot, bowl, two spatulas.
Ingredients
Total: 40 minutes.
- 8 oz dangmyeon (sweet potato glass noodles)
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons toasted sesame oil, plus 1 teaspoon for the noodles
- 3 garlic cloves, minced
- 1 medium onion, thinly sliced
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 6 fresh shiitake mushrooms, stems removed and caps sliced
- 4 oz baby spinach
- 4 scallions, cut into 2-inch pieces
- 2 tablespoons neutral oil
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon black pepper
Directions
Boil the noodles for 6–7 minutes, until springy and translucent. Drain, rinse under cold water, snip a few times with scissors, and toss with the teaspoon of sesame oil and 1 tablespoon of the soy sauce.
Stir the remaining soy sauce with the sugar, the 2 tablespoons of sesame oil, the garlic, and the black pepper to make the seasoning sauce.
Heat the griddle to about 425°F with half the neutral oil. Stir-fry the onion, carrot, bell pepper, and mushrooms in batches for 2–3 minutes each, until just tender with light char, and move them to a large bowl.
Wilt the spinach on the griddle for about 1 minute and add it and the scallions to the bowl.
Spread the noodles on the griddle with the remaining oil, pour the seasoning sauce over, and toss for 2–3 minutes until hot and glossy.
Return the vegetables to the griddle, toss everything together for 1 minute, and finish with the sesame seeds. Serve warm or at room temperature.
Grilling tip: Cook each vegetable separately and briefly — japchae is an assembly of distinct textures, not a stir-fry of everything at once.
