Foryoueats: Japchae (Korean Glass Noodles With Pork and Vegetables) Recipe

Name: Foryoueats: Japchae (Korean Glass Noodles With Pork and Vegetables) Recipe
Ingredients: For the Mushrooms and Pork:; 6 dried wood ear mushrooms (about 5g); 3 1/2 ounces shiitake mushrooms (100g; about 5 medium shiitakes), stems discarded and caps sliced 1/4 inch thick; 3 1/2 ounces (100g) lean boneless, skinless pork shoulder, cut into 2- by 1/4-inch strips; 2 tablespoons (30ml) yangjo ganjang (Korean wheat-based soy sauce; see note); 2 medium cloves garlic, minced; 1 tablespoon granulated sugar; 2 teaspoons (10ml) soju; Generous pinch minced peeled fresh ginger; Freshly ground black pepper; 1 tablespoon (15ml) vegetable oil; For the Jidan (Egg Garnish):; 2 large eggs; Vegetable oil, for greasing the pan; For the Carrot and Onion:; 2 teaspoons (10ml) vegetable oil; 1 small (5-ounce; 140g) yellow onion, thinly sliced pole to pole; 1 small (3-ounce; 90g) carrot, cut into julienne; Kosher salt; For the Spinach:; 3 ounces curly spinach (90g; about 3 loosely packed cups); 1 small clove garlic, minced; 1/2 teaspoon toasted sesame oil; 1/2 teaspoon ground roasted sesame seeds; For the Noodles:; 5 1/4 ounces (150g) dangmyeon (Korean sweet potato glass noodles; see note); 1 tablespoon (15ml) yangjo ganjang (Korean wheat-based soy sauce; see note); 1 teaspoon brown or granulated sugar; 2 teaspoons ground roasted sesame seeds; Toasted sesame oil, for drizzling

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This Japchae recipe features Korean glass noodles stir-fried with pork, mushrooms, carrots, onions, and spinach, and garnished with egg. Each element is seasoned with traditional Korean ingredients...

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Ingredients

For the Mushrooms and Pork:
6 dried wood ear mushrooms (about 5g)
3 1/2 ounces shiitake mushrooms (100g; about 5 medium shiitakes), stems discarded and caps sliced 1/4 inch thick
3 1/2 ounces (100g) lean boneless, skinless pork shoulder, cut into 2- by 1/4-inch strips
2 tablespoons (30ml) yangjo ganjang (Korean wheat-based soy sauce; see note)
2 medium cloves garlic, minced
1 tablespoon granulated sugar
2 teaspoons (10ml) soju
Generous pinch minced peeled fresh ginger
Freshly ground black pepper
1 tablespoon (15ml) vegetable oil
For the Jidan (Egg Garnish):
2 large eggs
Vegetable oil, for greasing the pan
For the Carrot and Onion:
2 teaspoons (10ml) vegetable oil
1 small (5-ounce; 140g) yellow onion, thinly sliced pole to pole
1 small (3-ounce; 90g) carrot, cut into julienne
Kosher salt
For the Spinach:
3 ounces curly spinach (90g; about 3 loosely packed cups)
1 small clove garlic, minced
1/2 teaspoon toasted sesame oil
1/2 teaspoon ground roasted sesame seeds
For the Noodles:
5 1/4 ounces (150g) dangmyeon (Korean sweet potato glass noodles; see note)
1 tablespoon (15ml) yangjo ganjang (Korean wheat-based soy sauce; see note)
1 teaspoon brown or granulated sugar
2 teaspoons ground roasted sesame seeds
Toasted sesame oil, for drizzling