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Easy Japchae (Korean stir-fried noodles and vegetables)

kept bynomoregrays

Makes 4 to 6 servings


For meat (optional):

8 ounces’ pork belly (pork shoulder), beef, or chicken, cut into 2½-inch-long strips
2 teaspoons soy sauce
2 teaspoons brown (or white) sugar
1 teaspoon toasted sesame oil

For gyeran-jidan egg garnish (optional):

2 eggs
a pinch of kosher salt
1 teaspoon vegetable oil

For seasoning sauce:

¼ cup soy sauce
3 tablespoons brown (or white) sugar
½ to 1 teaspoon ground black pepper
5 garlic cloves, minced

For noodles, vegetables, and mushrooms:

8 ounces sweet potato starch noodles (dangmyeon in Korean), soaked in cold water for at least for 40 minutes
7 or 8 dried wood ear mushrooms (mogi-beoseot), washed and soaked in cold water for at least 30 minutes
8 ounces king oyster mushrooms (or soaked shiitake mushrooms or white button mushrooms), sliced into long strips
1 large onion (8 ounces), sliced
1 large carrot, peeled and cut into 2-inch long and ¼-inch wide matchsticks
8 ounces bunch spinach, washed, with the roots cut away, and the leaves cut into 4-inch pieces
¼ cup vegetable oil
1 tablespoon plus 1 teaspoon toasted sesame seeds
1 tablespoon toasted sesame oil



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