Jap Chae Recipe

I have a friend that really likes Korean food so yesterday I made her jap chae.  This is a favorite of mine too and I almost always order it at Korean restaurants.

 The secret to this dish is to get the right balance of soy sauce and sugar.  I use 1/2 cup of soy sauce mixed with 1/2 cup of brown sugar.  Whisk in 4 tablespoons of sesame oil.

 Then add lots of chopped garlic.  I added about 8 minced garlic cloves.  Stir in 2 tablespoons of sesame seeds.

 Boil 1 package of sweet potato noodles (dangmyeon) for 5 minutes and drain them.

Place them in a bowl.

 Add about 2 tablespoons of the soy sauce mixture and toss them around to coat them.

 Cut 2 carrots into matchsticks.

 Thinly slice 1 red pepper, 1 medium onion and the green parts of a bunch of scallions.

 Slice 8 mushrooms.

Quickly stir fry each vegetable separately in a couple teaspoons of oil.  The vegetables should still be crunchy.

 Fry the noodles in a bit of oil for about 3 minutes. Cook some fresh spinach just until wilted and toss that in too.

 Toss everything with the rest of the sauce.  I sliced some kimchi and added it on top and drizzled some kimchi juice over the dish.