Name: Stir-Fried Sweet Potato Noodles (Japchae)
Yield: Serves 4 to 6
Cuisine: Korean
Ingredients: 1 tablespoon grapeseed or olive oil; 1 tablespoon finely grated garlic; 1 medium carrot, cut into matchstick-size pieces or julienned; Kosher salt; 1 thumb-sized knob peeled fresh ginger, grated; 2 teaspoons sesame oil; ½ pound (225 g) cremini mushrooms, stemmed and thinly sliced; 2 scallions, thinly sliced on the bias; 1 bunch spinach, arugula, green cabbage, or Swiss chard leaves, thinly sliced (optional); ½ white onion, thinly sliced; Grapeseed or olive oil, for pan-frying; 1 teaspoon freshly ground black pepper; 1 small red, yellow, or orange bell pepper, cut into matchstick-size pieces or thinly sliced; 1 tablespoon soy sauce; 1 tablespoon granulated sugar; 3 raw egg yolks, beaten; 1 teaspoon granulated sugar; 6 ounces (170 g) dried dang myeon; 2 teaspoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon toasted sesame seeds

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

This vegetable-heavy noodle stir-fry is a traditional janchi, or party dish for Korean celebrations and family gatherings. I like to make it for a big group of people because it does require a bit of time to make. You have to prepare each of the vegetables separately, so each is perfectly cooked, and as a result, the flavors are delicious and pure. Slinky sweet potato noodles—called dang myeon, shown—are especially springy and fun to eat, and

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Ingredients

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