Made with bouncy sweet potato starch noodles, japchae is a classic dish everyone loves! Find out how to make authentic, delicious japchae with this time tested, readers’ favorite recipe!
Clean all the ingredients. Cut the carrot into matchsticks. Thinly slice the onion. Remove the stems from the mushrooms, and slice into 1/4-inch thin strips. Cut the meat into strips.
In a large non-stick pan, bring water to a boil, and cook the noodles until completely translucent and soft. Drain in a strainer and rinse under cold running water. Drain well.
Fill the same pan. When water boils, blanch the spinach only until wilted. Squeeze out water, run a knife through the squeezed spinach a couple of times, and lightly season with salt.
Add oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky. Transfer back.
Add oil to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. Stir-in the scallion and cook briefly. Do not overcook.
Add the spinach and the remaining sauce to the bowl with all other prepared ingredients. Toss well by hand. Adjust the seasoning to taste by adding a little more soy sauce and/or sugar as necessary.