cookware
- stock pot
- plate or bowl
- large wok
1 | Boil noodles per package instructions. Drain and then drizzle with sesame oil. Set aside. |
2 | Roast the sesame seeds if needed, then whisk the soy sauce, honey, sesame seeds, and garlic. Set aside. |
3 | Heat the sesame oil and olive oil on high heat in the wok. Add mushrooms, onion, and garlic and stir constantly until browned and softened, about 4 minutes. Transfer this mixture onto a plate or bowl and drizzle with sesame oil. |
4 | Heat the sesame oil and olive oil on high heat in the wok. Add the bell peppers and carrot and stir constantly until browned and softened, about 2 minutes. |
5 | Then add the asparagus and snow peas and cook until they are just barely cooked through, about 2 additional minutes. |
6 | Combine the sesame-garlic sauce, noodles, mushrooms mixture, and spinach with the vegetables in the wok. Stir for about 30 seconds or until the spinach wilts. |
7 | Transfer the noodles into a serving bowl. Wipe the wok and add the marinated bulgogi. Stir until cooked through. Top the japchae with the meat. |
source: Marja Vongerichten's The Kimchi Chronicles
notes
We once made this recipe with low sodium soy sauce and it tasted pretty bland, so be sure to use regular soy sauce when cooking chapchae. If you end up substituting coconut aminos for the soy sauce, you might need to add salt.