Shrimp Japchae - Andrew Zimmern

Ingredients

• 1 pound U-15 sized shrimp, peeled and deveined, then halved lengthwise
• 1 tablespoon toasted sesame oil
• 2 tablespoons rice wine (sake, or if you have it, soju made from rice)
• 1 tablespoon mirin
• 2 cloves garlic, passed through a Micro-plane
• 1 tablespoon ground black pepper
• 2 whole dried hot chiles, chopped
• 1/4 cup brown sugar
• 2 tablespoons toasted sesame oil
• 1/4 cup rice wine (sake, or if you have it, soju made from rice which is tricky to find)
• 2 tablespoons mirin
• 2 cloves garlic passed through a Micro-plane
• 1/4 cup soy sauce
• 1/3 cup toasted canola oil or plain canola oil for sauteeing the veg etc
• 2 beaten eggs
• 1 bunch scallions, chopped
• 1 red bell pepper, stems and seeds removed, thinly sliced
• 1 onion, thinly sliced
• 8 ounces shiitake mushrooms, thinly sliced
• 1 carrot, julienned
• 1 handful fresh spinach
• 2 cups thinly sliced savoy or napa cabbage
• 8 ounces dangmyeon (sweet potato starch noodles)
• 2 tablespoons toasted sesame oil for the noodles
• 2 tablespoons toasted sesame seeds