Japchae Korean Glass Noodles

Recipe View 0 mins Gather all of your ingredients to ensure a smooth cooking process.

Recipe View 5 mins Bring a large pot of lightly salted water to a rolling boil. Add the dang myun noodles and cook, stirring occasionally, until they are tender but still firm to the bite (about 4-5 minutes). Drain the noodles immediately and rinse under cold water to stop the cooking process. Toss with 1 teaspoon of sesame oil to prevent sticking and set aside.

Recipe View 2 mins In a small bowl, whisk together the soy sauce and white sugar until the sugar is dissolved. Set this savory mixture aside.

Recipe View 5 mins Heat vegetable oil in a large skillet or wok over medium-high heat. Add the carrots, asparagus, onions, and minced garlic. Cook and stir until the vegetables are softened and slightly caramelized (approximately 5 minutes).

Recipe View 1 mins Add the green onions and sliced shiitake mushrooms to the skillet. Continue to cook and stir for another 30 seconds, allowing the flavors to meld together.

Recipe View 3 mins Pour the soy sauce mixture over the vegetables and then add the cooked noodles to the skillet. Cook and stir continuously until the noodles are evenly coated and warmed through (about 2-3 minutes).

Recipe View 1 mins Remove the skillet from the heat. Toss the Japchae with sesame seeds and the remaining 1 1/2 teaspoons of sesame oil to enhance the nutty aroma and flavor.