Name: Korean Sesame Oil Japchae with Vermicelli
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 200 g wheat vermicelli; 1 carrot, julienned; 150 g spinach; 1 onion, sliced; 150 g mushrooms, sliced; 5 tablespoons cold-pressed sesame oil; 4 tablespoons soy sauce; 2 tablespoons sugar; 2 tablespoons roasted sesame seeds, to finish

Before you cook

Japchae is built from components cooked separately and combined at the end. Throwing everything into one pan at once is what makes home versions turn to mush.

Season the noodles themselves, not just the vegetables. A noodle dish where only the toppings taste of anything is a common and avoidable mistake.

Method

Boil the vermicelli until just tender, then drain and toss with sesame oil.
Snip the noodles a few times with scissors so they are easier to eat.
Blanch the spinach briefly, shock in cold water and squeeze dry.
Stir-fry the carrot alone in a hot pan for two minutes and set aside.
Stir-fry the onion and mushrooms together until softened, then set aside.
Toss the noodles with half the soy sauce and sugar in the empty pan.
Cook briefly over medium heat until the noodles turn glossy and darker.
Return all the vegetables to the pan and toss everything together.
Add the remaining soy sauce and sugar, tasting and adjusting the balance.
Finish with a drizzle of sesame oil and the roasted sesame seeds.

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