Japchae (Korean Glass Noodles with Vegetables)

Method

1. 1

   Boil the sweet potato noodles for 6 minutes until translucent and springy, rinse under cold water, drain, and snip a few times with scissors.

2. 2

   Toss the warm noodles with half the soy sauce, half the sugar and a tablespoon of sesame oil so they season from the inside.

   💡 Seasoning the noodles while warm stops them clumping into a gray knot.

3. 3

   Blanch the spinach for 30 seconds, squeeze dry, and season with a little sesame oil, garlic and salt.

4. 4

   Stir-fry the onion, carrot, pepper and mushrooms separately in a lightly oiled pan, a few minutes each, salting as you go — each keeps its own color and bite.

5. 5

   If using, beat the eggs, cook into a thin crepe, and slice into ribbons.

6. 6

   Combine everything in a big bowl with the remaining soy sauce, sugar and sesame oil, tossing with your hands until every strand glistens.

   💡 Hands beat tongs here — you can feel when the noodles are evenly dressed.

7. 7

   Finish with sesame seeds and serve warm or at room temperature.