How to Make Easy 10-Minute Japchae

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   1. Preparation Prepare the glass noodles by soaking them in warm water for at least 20 minutes [00:30]. Slice the carrots and onions, and tear the oyster mushrooms into bite-sized pieces [00:19].

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   2. Cooking the Vegetables Heat 3T of cooking oil in a large pan and stir-fry the vegetables in order of hardness: carrots first, then onions, and finally the mushrooms [01:05]. Season with a pinch of salt and pepper while stir-frying [01:52]. Place the washed spinach on top of the cooked vegetables, cover with a lid, and steam for 30 to 60 seconds until wilted [02:02]. Mix the vegetables once and set them aside on a tray [02:33].

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   3. Cooking the Noodles In the same pan, combine 2T of oil, 1T minced garlic, 5T soy sauce, 2T mirin, 2T dark brown sugar, and 2T corn syrup [03:05]. Bring the sauce to a boil over medium heat [04:05]. Add the soaked glass noodles directly into the boiling sauce [04:14]. Cover with a lid and cook for about 2 minutes, allowing the noodles to absorb the sauce and turn transparent [04:36].

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   4. Finishing Add the previously cooked vegetables back into the pan with the noodles [05:15]. Add 2T of sesame oil and a generous amount of sesame seeds [05:22]. Turn off the heat and toss everything together thoroughly to combine all flavors [05:30].