How to Make Chewy and Savory Vegetarian Japchae

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   1. Preparation and Vegetable Slicing Soak the glass noodles in cold water for at least 3 hours [00:19]. Trim the spinach and set aside [00:36]. Thinly julienne the carrots and bell peppers [00:50]. To make bell peppers thin, slice off some of the inner flesh before julienning [01:03].

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   2. Blanching Vegetables and Mushrooms Blanch the spinach in boiling water for about 10 seconds [01:49]. Immediately rinse in cold water and squeeze out the excess moisture [02:14]. Blanch the oyster mushrooms in the same way and set aside [02:32].

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   3. Boiling and Seasoning the Noodles Place the soaked noodles in a pan with enough cold water to cover them and bring to a boil [02:40]. Once cooked, drain the noodles and rinse thoroughly in cold water to ensure they are completely cold [03:14]. Squeeze out the water from the noodles and place them in a large mixing bowl [03:30]. Season the noodles with 2T soy sauce and 1T perilla oil [03:40].

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   4. Sautéing the Vegetables Sauté sliced shiitake mushrooms with a pinch of salt until cooked [04:04]. Add carrots and sauté [04:17], then add bell peppers and wood ear mushrooms with a little more salt [04:23]. Finally, add the onions and lightly toss them in the oil just until coated, then turn off the heat [04:40]. Transfer everything to the noodle bowl [04:54].

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   5. Final Seasoning and Mixing Add 1.5T sugar [05:12], 6T soy sauce [05:20], and 1T minced garlic to the bowl [05:33]. Add another 1T of perilla oil for deep flavor [05:46]. Add the blanched spinach and oyster mushrooms [05:53]. Mix all ingredients thoroughly by hand [06:02]. Plate the Japchae and garnish with plenty of sesame seeds before serving [06:14].