Korean Jap Chae
Instructions
1. Start a large pot of water boiling on one burner.
2. On another burner, heat up a large frying pan on medium heat and add a little sesame oil. Add 1 tsp minced garlic. Lightly brown the garlic, then add spinach and stirfry. Add a pinch of salt. Stirfry till spinach is wilted and bright green. Dish out and place in a large mixing bowl.
3. Heat up a little bit more vegetable oil. Add a little bit more garlic. Lightly brown garlic, then add sliced onions and leeks (if using). Add a pinch of salt and stirfry till onions are translucent but not brown. Dish out and place in the same bowl.
4. Add a little bit more vegetable oil and more minced garlic. Lightly brown the garlic, then add the julienned carrots. Stirfry the carrots till they are just cooked through, about 3-4 minutes, seasoning with a pinch of salt. Dish out and place in the same bowl.
5. Add another tablespoon of oil and the rest of the garlic. When garlic is lightly browned, add shiitake and wood ear mushrooms and stirfry for about 3-5 minutes. Dish out and place in the bowl.
6. Add just a little bit more oil, and toss in the sliced bell pepper and green onions. Give it a quick stirfry, about a minute, then remove and place in the bowl.
7. When the pot of water has come to a boil, toss in your sweet potato starch noodle and cook it following the instructions on your packet of noodles. Make sure to test that noodle is cooked through before taking it out. Drain noodles, and run under cold water.
8. Put noodles, and all the vegetables in the mixing bowl back into your frying pan or wok and add your soy sauce, sugar and sesame oil. Toss on medium heat to mix ingredients. Taste and adjust seasoningthe flavors should be salty with a hint of sweetness. Finally, add freshly ground black pepper and toasted sesame seeds to noodles. Mix into noodles.
9. Dish out and place on a large plate. Garnish with more toasted sesame seeds.
Serve this dish alongside other Korean main dishes like Bulgogi or Kalbi. Other sides that you can choose to serve with it include Kimchee, Stirfried Beansprouts, and Seaweed Soup.
