Japchae (Korean Stir-Fried Glass Noodles)

Japchae** is a popular Korean dish made with stir-fried glass noodles (sweet potato starch noodles) and a variety of vegetables, sometimes with beef or other proteins. It's a flavorful and slightly sweet dish that balances savory, umami-rich flavors with a light sweetness from soy sauce and sugar.

 **Ingredients:**

- **For the Noodles:**

  - 8 oz (225g) sweet potato glass noodles (dangmyeon)

  

- **For the Vegetables:**

  - 1 medium onion, thinly sliced

  - 1 carrot, julienned

  - 1 bell pepper (red or yellow), julienned

  - 1 zucchini, julienned

  - 4-5 shiitake mushrooms (or any mushrooms of your choice), sliced

  - 2-3 stalks green onions, chopped (for garnish)

  

- **For the Protein (optional):**

  - 6 oz (170g) beef (sirloin or ribeye), thinly sliced (or use chicken, pork, or tofu for a vegetarian version)

- **For the Sauce:**

  - 3 tbsp soy sauce (preferably low-sodium)

  - 1 tbsp sesame oil

  - 2 tbsp sugar (or honey)

  - 1 tbsp rice vinegar (optional, for a bit of tang)

  - 2 cloves garlic, minced

  - 1 tbsp toasted sesame seeds (optional, for garnish)

#### **Instructions:**

1. **Prepare the Noodles:**

   - Bring a pot of water to a boil. Add the glass noodles and cook according to the package instructions (usually 7-10 minutes). Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.

2. **Prepare the Vegetables:**

   - While the noodles are cooking, prepare the vegetables. Julienne the carrot, zucchini, and bell pepper, and slice the onion and mushrooms. Set them aside.

3. **Cook the Protein (optional):**

   - If you're using beef or another protein, heat a tablespoon of oil in a pan over medium-high heat. Add the protein and stir-fry until cooked through (about 2-3 minutes for thinly sliced beef). Remove from the pan and set aside.

4. **Stir-fry the Vegetables:**

   - In the same pan, add a bit more oil if needed and stir-fry the onions, carrots, zucchini, and mushrooms over medium-high heat. Cook for about 3-5 minutes until they are tender but still crisp. You can stir-fry the vegetables in batches to avoid overcrowding the pan.

   - Add the green onions toward the end and stir for another minute.

5. **Make the Sauce:**

   - In a small bowl, whisk together the soy sauce, sesame oil, sugar, rice vinegar (if using), and minced garlic until the sugar dissolves.

6. **Combine Noodles and Vegetables:**

   - Add the cooked glass noodles to the pan with the stir-fried vegetables. If you've cooked the protein, add it back in as well. Pour the sauce over the noodles and toss everything together so the noodles are evenly coated with the sauce. Stir-fry for 2-3 minutes to let the flavors meld.

7. **Garnish and Serve:**

   - Transfer the Japchae to a serving dish. Garnish with toasted sesame seeds and extra chopped green onions if desired.

8. **Serve:**

   - Japchae can be served hot or cold, making it a versatile dish for any occasion. It’s often enjoyed as a side dish or as a main course.

 **Tips:**

- **For the best texture, don't overcook the noodles** – they should have a slight chewiness to them.

- You can make Japchae ahead of time, as it tastes just as good (if not better) the next day when the flavors have had time to marinate.

- If you want a more complex flavor, try adding a little bit of **gochujang** (Korean chili paste) or **gochugaru** (chili flakes) to the sauce for a spicy kick.

Enjoy your homemade Japchae!