Korean Japchae with Mushrooms and Spinach

Steps

1. 1

   Prep the vegetables

   • Slice the shiitake caps, carrot, onion, and bell pepper, and cut the scallions as described in the ingredient list.
   • Keep each vegetable in its own pile, because each is cooked separately so it keeps its own color and texture.
   • Fill a large bowl with ice water and set a colander in the sink.
   • Bring 4 quarts (3.8 L) of water to a boil in the large pot over high heat.

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   Ready when: Water is at a rolling boil with large bubbles breaking the surface

   Tip: Cut the carrot and pepper to the same thickness so they cook at the same rate.

2. 2

   Mix the sauce

   • In a small bowl, whisk 3 tablespoons (45 ml) of the soy sauce, the sugar, 2 tablespoons (30 ml) of the sesame oil, 2 of the grated garlic cloves, and the black pepper.
   • Stir for about 30 seconds until the sugar has mostly dissolved.
   • Set aside; this will season the noodles.

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   Ready when: Sugar looks mostly dissolved and the sauce is uniformly dark brown

3. 3

   Blanch the spinach

   • Drop the spinach into the boiling water and push it under with tongs.
   • Cook for 30 to 45 seconds, just until it wilts and turns bright green.
   • Lift it out with a spider or tongs (keep the water boiling for the noodles) and plunge it into the ice water for 30 seconds.
   • Squeeze out as much water as you can with your hands, then chop the spinach roughly into 3-inch (7 cm) lengths.
   • In your large mixing bowl, toss it with the remaining garlic clove, 1 teaspoon of the sesame oil, and ¼ teaspoon of the salt.
   • Leave the spinach in that bowl.

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   Ready when: Spinach is vivid green, limp, and no longer drips when squeezed

   Tip: Squeeze firmly. Wet spinach will thin out the sauce and make the finished dish watery.

4. 4

   Boil the noodles

   • Add the dry noodles to the same boiling water and stir to separate them.
   • Cook according to the package, usually 6 to 8 minutes, stirring occasionally.
   • Start tasting at 6 minutes.
   • Drain in the colander and rinse briefly under cool running water for about 20 seconds.
   • Shake off well, then cut the noodles 3 or 4 times with kitchen scissors into roughly 8-inch (20 cm) lengths.
   • Toss them with 2 tablespoons of the sauce and set them aside.

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   Ready when: Noodles are translucent, slippery, and chewy with no hard white core when bitten

   Tip: Don't skip the cutting. Uncut noodles are very long and tangle into one large mass.

5. 5

   Cook carrot, onion, and pepper

   • Heat a 12-inch (30 cm) nonstick skillet or wok over medium-high heat for 1 minute.
   • Add 1 tablespoon of the neutral oil.
   • Add the carrot and cook, stirring often, for 2 minutes.
   • Add the onion and bell pepper with ¼ teaspoon of the salt and stir-fry for 2 to 3 minutes more.
   • Tip everything into the large bowl with the spinach.

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   Ready when: Carrots are bright and crisp-tender, and the onion is translucent with slightly browned edges

   Tip: Do not overcook. The vegetables will keep softening from residual heat in the bowl.

6. 6

   Sear the mushrooms

   • Return the skillet to medium-high heat, wipe it out if any bits have burned, and add 1 tablespoon of the neutral oil.
   • Add the shiitake in an even layer and leave them undisturbed for 2 minutes to brown.
   • Stir, add the remaining 1 tablespoon (15 ml) of soy sauce, and cook 1 to 2 minutes longer.
   • Add the scallions and stir for 30 seconds.
   • Transfer all of it to the large bowl.

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   Ready when: Mushrooms are golden brown at the edges, shrunken, and have absorbed the soy sauce

   Tip: Letting the mushrooms sit untouched at first gives them color instead of steaming them.

7. 7

   Sauté the noodles

   • Reduce the heat to medium.
   • Add the last 1 tablespoon of neutral oil to the skillet, then add the sauced noodles and the remaining sauce from the small bowl.
   • Stir-fry continuously for 2 to 3 minutes, using tongs to keep the noodles moving.

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   Ready when: Noodles look glossy and dark golden-brown, the liquid in the pan has been absorbed, and the noodles are hot all the way through

   Tip: If the noodles stick, add 1 tablespoon of water rather than more oil.

8. 8

   Toss and finish

   • Add the hot noodles to the large bowl with the vegetables.
   • Drizzle with the remaining 2 teaspoons (10 ml) of sesame oil and sprinkle with the sesame seeds.
   • Toss gently but thoroughly with tongs or clean hands for about 1 minute so the spinach and vegetables are evenly spread through the noodles.
   • Taste and add a pinch of salt or a splash of soy sauce if needed.
   • Let it rest for 5 minutes so the flavors meld, then serve warm or at room temperature.

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   Ready when: No pockets of plain noodles or clumps of spinach remain, and the noodles are glossy

   Tip: Hands (clean, or in food-safe gloves) mix this dish better than spoons, which tend to break the vegetables.