Japchae

Step 1

Bring a large pot of water to a boil over high heat, about 8 minutes. You'll see rolling bubbles covering the entire surface.

Step 2

While the water heats, place the carrot on a cutting board and slice it lengthwise into thin matchsticks about 2 inches long and 1/8 inch thick.

Step 3

Place the zucchini on the cutting board and slice it lengthwise into thin matchsticks about 2 inches long and 1/8 inch thick, just like the carrot.

Step 4

Place each mushroom cap stem-side down on the cutting board and slice straight down into 1/8-inch-thick slices, like slicing bread. Remove the woody stem.

Step 5

Mince the garlic until each piece is smaller than a grain of rice — about the size of pencil-tip dots.

Step 6

Slice the scallions crosswise into 1/4-inch pieces, separating the white and light green parts from the dark green tops. Keep them in two piles.

Step 7

Add the glass noodles to the boiling water and stir gently with a wooden spoon to separate them. Cook for 5–7 minutes until they turn translucent and tender.

Step 8

Pour the noodles into a colander and rinse under cold running water until cool, shaking the colander to drain excess water. Set aside on a large plate.

Step 9

Heat a 12-inch skillet over high heat for 30 seconds. Add 1 tablespoon of sesame oil and tilt the pan in all directions to coat the bottom evenly.

Step 10

Add the carrot and zucchini matchsticks to the hot skillet and stir constantly with a wooden spoon for 2 minutes until they soften slightly but still have a slight crunch.

Step 11

Add the mushroom slices to the skillet and stir constantly for 1 minute until they release moisture and become soft, still stirring with the wooden spoon.

Step 12

Add the minced garlic to the skillet and stir constantly for 30 seconds until the smell becomes very strong and fragrant.

Step 13

Add the cooked glass noodles to the skillet and pour in the soy sauce, remaining 1 tablespoon of sesame oil, and sugar. Toss everything together with the wooden spoon for 2–3 minutes until well coated and heated through.

Step 14

Remove the skillet from the heat and sprinkle the sesame seeds over the top, then scatter the white and light green scallion pieces across the noodles.

Step 15

Divide the japchae into two bowls or onto two plates, distributing vegetables and noodles evenly. Top each portion with the dark green scallion tops and serve immediately.