Japchae (Korean Sweet Potato Noodles)

Let's Cook

1. Step 1.

   Heat in a large skillet over medium-high heat: 1 tablespoon vegetable oil

2. Step 2.

   Add and cook, stirring, until just tender, about 5 minutes: ½ large onion, thinly sliced; A pinch of salt

3. Step 3.

   Transfer the onions to a large bowl. Add to the skillet: 4 ounces shiitake mushrooms, stems discarded, caps thinly sliced (about 1½ cups sliced); A pinch of salt

4. Step 4.

   Cook until softened, about 5 minutes. If needed, add a little more oil to the skillet. Transfer the mushrooms to the bowl with the onions. Add to the skillet: 1 tablespoon vegetable oil; 1 large carrot, cut into matchsticks; A pinch of salt

5. Step 5.

   Cook, stirring, until barely tender, about 4 minutes. Transfer to the bowl with the other vegetables. Bring a large pot of salted water to a boil and add: 1 bunch mature spinach (about 2 lightly packed cups), well washed

6. Step 6.

   Blanch for 1 minute, then use a slotted spoon or spider to transfer the spinach to a colander to drain. When cool enough to handle, press excess moisture out of the spinach and transfer to the bowl with the other vegetables.

7. Step 7.

   Add to the boiling water: 4 ounces sweet potato starch noodles

8. Step 8.

   Cover the pot, remove from the heat, and let the noodles steep until tender, 7 to 8 minutes. Drain well, shaking the noodles in the colander to remove excess water. Transfer the noodles to the bowl with the vegetables. Add: 2 tablespoons soy sauce; 1 tablespoon toasted sesame oil

9. Step 9.

   Toss everything together and taste, adding more soy sauce or sesame oil if needed. Before serving, garnish with: Sesame seeds; Chopped green onions