Japchae is made with sweet potato starch noodles and stir fried vegetables.
This is the most popular dish in Korea, especially during the holidays or any special occasion. This is one of my favorite pot luck dishes to bring as it’s served cold and for the simple reason that everyone loves it.
The vegetables are stir fried separately as each requires different cooking times to get the perfect texture and flavor in each bite.
This is a vegetarian version, but you can add beef or pork by stir frying strips of meat before stir frying the vegetables.
Sauce: In a large pot, bring water to a boil. Meanwhile, prep vegetables and make the sauce by mixing the ingredients together in a small bowl. Set aside. Cook noodles for 6-7 minutes or until noodles are translucent and soft (don’t discard the cooking water). Rinse the noodles in cold water and drain. Cut noodles with kitchen shears or knife a few times. In a large bowl, add cooked noodles with 2 Tablespoons of sauce and mix well. Set aside. In the same pot of boiling water, blanch spinach for about 30 seconds. Rinse in cold water and squeeze out the water with your hands. Cut spinach into pieces, add to the noodle bowl along with 1 Tablespoon of sauce and mix together. Set aside. In a pan, sauté carrots with 1 teaspoon of oil and a pinch of salt and pepper for about 3-4 minutes or until tender and add to the noodle bowl. Next, sauté onions for a few minutes with oil, pinch of salt and pepper and add to the bowl. Sauté green onions and mushrooms for a couple of minutes in oil, pinch of salt and pepper and add to the noodle bowl. Mix all ingredients together with the remaining sauce. Taste and adjust seasoning to your taste. 
Ingredients
Instructions