Japchae (Korean Noodles with Stuff in them)

Adapted from: http://www.youfedababychili.com


Serves 6

• 6 dried or fresh shittake mushrooms
• 6 dried or fresh oyster mushrooms
• 8 oz dry rice vermicelli noodles
• 8 oz lean, choice beef, cut into strips about 2 inches long 
• 3 T vegetable oil
• water
• sugar 
• 1/2 T sesame oil
• 1/2 T soy sauce
• black pepper
• 1 medium yellow onion, sliced
• kosher salt
• 1 julienned carrot
• 8 oz frozen leaf spinach*, thawed and drained (or a comparable amount of sigumchi namul as described below)
• 1/2 tsp chopped garlic
• 1 chopped scallion
• 1 T toasted sesame seeds
• The seasoning:
• 3 T soy sauce
• 2 T sugar
• 1 T honey
• 1 T rice wine or dry vermouth
• 1 T sherry vinegar
• 1 T sesame oil
• 1 T ground, toasted sesame seeds
• 1/2 tsp black pepper
• 1 chopped scallion
• 1 tsp grated fresh ginger
• 1 1/2 tsp chopped garlic

If using dried mushrooms, rinse briefly and soak them in warm water for about 30 minutes or until soft. Cook noodles as per package instructions.

While the mushrooms and noodles are rehydrating, mix ingredients for the seasoning. Add 4 T of seasoning to the sliced beef and knead to mix flavors. Stir-fry quickly over medium-high heat in a heated, nonstick pan. Remove meat from the pan as soon as it turns brown, transfer to a very large bowl, and set aside. As long as the liquids do not burn, there is generally no need to clean the pan between uses.

Once the noodles have lost their stiffness (about 30 minutes), drain and cut them into 5-inch long pieces. Stir-fry in 5 T of seasoning, 1 T grapeseed oil, and 1/4 C of water until the noodles are slightly underdone. Do not discard the remainder of the seasoning, as you will need it to finish the dish. Add cooked noodles to the large bowl, next to the cooked beef.

Squeeze excess water from the rehydrated mushrooms using paper (or cotton) towels. Remove stems from the shittake mushrooms and slice thinly. I love the shape and texture of wood ear mushrooms (also found in Asian markets as “black mushrooms,” or simply, “black fungus”), so I cut them rather coarsely into pieces roughly the size of a quarter.

Mix 1/2 T each of soy sauce and sesame oil with a dash of pepper, use it to coat the mushrooms, and stir-fry over medium heat until the shittakes are soft and golden brown. Remove and transfer to the large bowl.

Stir-fry sliced onion over medium heat in 1 T grapeseed oil with 1/2 tsp kosher salt until soft. Do not allow them to become overly brown. Remove and transfer to the large bowl.

Stir-fry carrot strips over medium heat in 1 T grapeseed oil with 1/2 tsp kosher salt until
al dente, adding a spoonful of water when necessary to prevent the carrot from drying out. Remove and transfer to the large bowl.

If using sigumchi namul, add directly to the large bowl. If using thawed or freshly blanched (and shocked) spinach, cut into 2-inch lengths. Sauté for a few minutes in about 1 T grapeseed oil with 1/2 tsp chopped garlic, a dash of black pepper, 1 tsp kosher salt, and a sprinkle of sugar. Remove, and add 1 chopped scallion and 1 T sesame seeds. Transfer to the large bowl.

Mix all vegetables with noodles and beef in the bowl with about 1 T of the seasoning. Adjust seasoning, if necessary.

Serve warmed or (more commonly) at room temperature.

SIGUMCHI NAMUL (Seasoned spinach)

• 2 lbs spinach leaves, trimmed and cleaned
• 2 tsp soy sauce
• 2 tsp kosher salt
• 2 tsp sugar
• 1 T distilled white vinegar
• 1 thinly sliced scallion
• 1 t red pepper flakes
• 1 T toasted sesame seeds

In a large stockpot, bring 4 quarts of water to a boil and blanch spinach leaves until bright green, no longer than 10 seconds. Immediately shock the leaves in icewater, and drain. Squeeze out excess water, and blot with paper towels. It’s not necessary to get it completely dry, just not dripping wet. Mix soy sauce, salt, sugar and vinegar in a large bowl and toss with wilted spinach leaves (your hands are the best tools here). Add scallion, kochukaru and sesame seeds and toss once more. Optionally, you can chop the resulting mass of spinach into roughly bite sized chunks.

Notes. 2 lbs of raw spinach looks like a large amount. Don’t worry. It will compact to the size of a softball with this recipe. You will, however, need a very large bowl for cleaning and shocking. To get the best color, it’s important not to overcook the leaves. Do this in batches, if necessary.