Recipe Index

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 8 ounces shiitake mushrooms, stemmed and thinly sliced
• 1 orange or yellow bell pepper, thinly sliced
• Olive oil
• Salt and black pepper
• 2 garlic cloves, minced
• 2 tablespoons plus 1 teaspoon soy sauce, plus more to taste
• 1 packed tablespoon dark brown sugar
• 1 tablespoon maple syrup
• 1 tablespoon toasted sesame seeds, plus more for serving
• 6 ounces dangmyeon (sweet potato noodles; see Tip)

Method

1. Heat the oven to 425°F and bring a large pot of water to a boil for the dangmyeon.
2. Spread the sliced shiitake mushrooms and the sliced bell pepper over a sheet pan, coat them lightly with olive oil, season with salt and black pepper, and roast for 12 to 15 minutes until the mushrooms have browned at the edges and the pepper has softened.
3. Boil the sweet potato noodles until they are springy and just tender, then drain them well and cut the long strands a few times with scissors so they toss easily.
4. Whisk the soy sauce, dark brown sugar, maple syrup and minced garlic together in a large bowl until the sugar dissolves into a glossy sauce.
5. Add the hot noodles, the roasted mushrooms and pepper, and the thawed spinach squeezed dry to the bowl, and toss repeatedly until the spinach wilts into the noodles and every strand is coated with sauce.
6. Pile the japchae onto a platter, shower the toasted sesame seeds over the top with a few extra for the table, and add another splash of soy sauce only if a taste says it needs it.

Total: 0h 30m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data