Japchae (Korean Glass Noodles With Pork and Vegetables) Recipe
"Korean japchae is festive, a colorful array of vegetables, egg, meat, and noodles that combine in a joyous celebration. This version is lighter, cleaner, and more refined than the hot and greasy ones many restaurants serve...."
INGREDIENTS
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For the Mushrooms and Pork:
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6 dried wood ear mushrooms (about 5g)
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3 1/2 ounces shiitake mushrooms (100g; about 5 medium shiitakes), stems discarded and caps sliced 1/4 inch thick
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3 1/2 ounces (100g) lean boneless, skinless pork shoulder, cut into 2- by 1/4-inch strips
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2 tablespoons (30ml) yangjo ganjang (Korean wheat-based soy sauce; see note)
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2 medium cloves garlic, minced
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1 tablespoon granulated sugar
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2 teaspoons (10ml) soju
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Generous pinch minced peeled fresh ginger
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Freshly ground black pepper
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1 tablespoon (15ml) vegetable oil
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For the Jidan (Egg Garnish):
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2 large eggs
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Vegetable oil, for greasing the pan
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For the Carrot and Onion:
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2 teaspoons (10ml) vegetable oil
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1 small (5-ounce; 140g) yellow onion, thinly sliced pole to pole
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1 small (3-ounce; 90g) carrot, cut into julienne
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Kosher salt
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For the Spinach:
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3 ounces curly spinach (90g; about 3 loosely packed cups)
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1 small clove garlic, minced
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1/2 teaspoon toasted sesame oil
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1/2 teaspoon ground roasted sesame seeds
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For the Noodles:
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5 1/4 ounces (150g) dangmyeon (Korean sweet potato glass noodles; see note)
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1 tablespoon (15ml) yangjo ganjang (Korean wheat-based soy sauce; see note)
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1 teaspoon brown or granulated sugar
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2 teaspoons ground roasted sesame seeds
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Toasted sesame oil, for drizzling
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