Japchae

Ingredients

• 200 gsweet potato noodles
• 150 gspinach
• 1carrot — julienned
• 100 gwood ear mushrooms
• 3 tbspsoy sauce
• 2 tbspsesame oil
• 2 clovesgarlic
• to finishtoasted sesame
• to tastefine sea salt

Method

1. Start by preparing the ingredients. Soak 200 g of sweet potato noodles in warm water for about 20 minutes until they become pliable. Meanwhile, wash and trim 150 g of spinach, then blanch it in boiling water for 30 seconds. Immediately transfer the spinach to cold water to stop the cooking, then squeeze out excess water and set aside.
2. Peel and julienne 1 carrot into thin matchsticks. Soak 100 g of wood ear mushrooms in warm water until they are soft, then slice them thinly. Mince 2 cloves of garlic and set aside. These ingredients will be added in stages, so keep them organized.
3. In a large skillet or wok, heat 2 tbsp of sesame oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the sliced wood ear mushrooms and julienned carrot, stirring occasionally until the carrot is tender and the mushrooms are cooked through, about 3-4 minutes.
4. Add the soaked sweet potato noodles to the skillet, along with 3 tbsp of soy sauce. Stir well to combine, ensuring the noodles are evenly coated with the sauce. Cook until the noodles are translucent and have absorbed most of the soy sauce, indicating they are done.
5. Add the blanched spinach to the skillet, tossing gently to combine with the noodles and vegetables. Cook for another minute until the spinach is heated through and well mixed with the other ingredients.
6. Taste the Japchae and adjust the seasoning with fine sea salt as needed. The dish should have a balanced savory flavor with a hint of sweetness from the soy sauce.
7. Transfer the Japchae to a serving platter and finish with a generous sprinkle of toasted sesame seeds. Serve immediately, allowing the flavors to shine and the dish to be enjoyed at its freshest.