JAPCHAE (KOREAN NOODLE STIR-FRY) BTS INSPIRED

Bring a large pot of generously salted water to a boil, and as it comes to a boil prep your vegetables.

Slice the shiitake mushrooms. Slice the scallions in half and then cut them into 2” pieces; separate the white parts from the green. Thinly slice the onion, julienne the carrot into 1”-2” pieces, and julienne the red bell pepper into 1”-2” pieces. Mince the garlic.

Heat a large skillet over medium-low heat. Add 2 Tablespoons of oil, then add the mushrooms, and sauté for 8-10 minutes or until the moisture is released and they’re starting to brown. If the pan is dry, add another drizzle of oil, then add the white parts of the scallion, the onion, bell pepper, and carrot, and sauté for about 3 minutes. Add the garlic and sauté for 1-2 minutes longer. Add the spinach and turn off the heat; stir it in and it will wilt in the residual heat of the pan.

Once the water has reached a boil, generously season it with salt then add the Nongshim-Miga glass noodles) and boil according to the package directions, or for about 6 to 7 minutes.

While the noodles cook, whisk together the soy, brown sugar, mirin, and pepper until the brown sugar has dissolved. Whisk in the sesame oil, and set aside.

Drain the cooked Nongshim-Miga (Korean glass noodles) and place them in a large mixing bowl. Pour ⅔ of the sauce into the noodles and gently mix until the noodles absorb all of the sauce. Serve warm or at room temperature.

Add the vegetables to the noodles and add the remaining sauce, tossing gently to combine everything. Serve hot, warm, or at room temperature.

Before serving, garnish with sesame seeds and the reserved green parts of the scallion.