Easy 15-minute Japchae Recipe

Ingredients:
2 small bundles of sweet potato noodles. (dangmyeon 당면)
3 c. fresh spinach leaves
3 c. shiitake mushrooms
1 bundle green onions
1 yellow onion
1 red pepper
1 c. shopped carrots (optional)
5 cloves diced garlic
2 egg yolks
Salt

Soy Sauce
Sesame Oil
Sesame seeds

Do first:
Soak shiitake mushrooms in warm water for 2 -3 hours. Strain and chop.

1) Add a dash of salt to two egg yolks and wisk. Add oil or cooking spray to a pan and heat to medium high. Spread egg yolk thinly in the pan until you have a crepe-like circle. Cook 1 minute on each side and let cool.
2) Bring a large pot of water to boiling. Add noodles and set timer for 10 minutes.
3) Heat pan to medium high heat, add a little olive oil to the pan and saute mushrooms.
4) Do the same for the red peppers and yellow onions.
5) After about 4-5 minutes add green onions and garlic to the pan to saute. Season veggies with salt.
6) Blanch the spinach in hot water for 30 seconds. Strain.
7) Put oil in a hot pan (or you can use a grill) and cook bulgogi (put as much as you want!)

Assembly:
1) Strain the noodles and rinse 2 times.
2) Slice the egg into thin strips and add to noodles.
3) Add all veggies to the noodles.
4) Add 1 c. soy sauce and 1/2 c. sesame seed oil. Mix thoroughly.
5) Chop bulgogi into bite size pieces so you don't have big chunks, then add to the noodles.
6) Mix, plate and sprinkle sesame seeds on top!

Notes:
Always add soy sauce and sesame seed oil to your personal preference.
I found it was easier to mix the noodles by hand rather than using tongs.
I also found it better to cut the noodles with kitchen scissors because they were VERY long.