Japchae Korean Glass Noodles With Pork and Vegetables Recipe

Ingredients

• For the Mushrooms and Pork:
• 6 dried wood ear mushrooms (about 5g)
• 3 1/2 ounces shiitake mushrooms (100g; about 5 medium shiitakes), stems discarded and caps sliced 1/4 inch thick
• 3 1/2 ounces (100g) lean boneless, skinless pork shoulder, cut into 2- by 1/4-inch strips
• 2 tablespoons (30ml) yangjo ganjang (Korean wheat-based soy sauce; see note)
• 2 medium cloves garlic, minced
• 1 tablespoon granulated sugar
• 2 teaspoons (10ml) soju
• Generous pinch minced peeled fresh ginger
• Freshly ground black pepper
• 1 tablespoon (15ml) vegetable oil
• For the Jidan (Egg Garnish):
• 2 large eggs
• Vegetable oil, for greasing the pan
• For the Carrot and Onion:
• 2 teaspoons (10ml) vegetable oil
• 1 small (5-ounce; 140g) yellow onion, thinly sliced pole to pole
• 1 small (3-ounce; 90g) carrot, cut into julienne
• Kosher salt
• For the Spinach:
• 3 ounces curly spinach (90g; about 3 loosely packed cups)
• 1 small clove garlic, minced
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon ground roasted sesame seeds
• For the Noodles:
• 5 1/4 ounces (150g) dangmyeon (Korean sweet potato glass noodles; see note)
• 1 tablespoon (15ml) yangjo ganjang (Korean wheat-based soy sauce; see note)
• 1 teaspoon brown or granulated sugar
• 2 teaspoons ground roasted sesame seeds
• Toasted sesame oil, for drizzling

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