- 6 oz Korean potato starch noodles (submerged under boiling water)
- 8 wild leeks (greens separated from the bulbs and bulbs cut in 2 inch pieces)
- 1 red onion small, sliced
- 1 stalk celery julienned
- 1 carrot small, julienned
- 1/2 red pepper julienned
- 2 cloves garlic minced
- 4-5 shiitake mushrooms
- 4 oz kalbi marinated short ribs (optional)
- 2 tbsp sesame oil
- 2 tbsp sesame seeds toasted
- to taste salt
- to taste pepper
1. Strain your noodles in a colander and put aside until needed. (Your noodles have been soaking in a bowl with boiling water poured on top of it. It’s best to soak them an hour before you need them.)
2. Place a wok or pan on the stove at high heat and add sesame oil.
3. Add minced garlic and let it sizzle in the oil for 2 seconds before adding the onions. Cook while stirring for 1 minute and season with salt and pepper.
4. Add celery and cook for 1 minute. Then add carrots and peppers, and cook for an additional 1-2 minutes and season.
5. Add the mushrooms and stir. Then add Wild Leeks and cook for 1 minute.
6. If using Kalbi, transfer veggies to a bowl and put the wok back on high heat. Add oil and cook kalbi meat for 2-3 minutes, stirring.
7. Add the veggies back into the wok with the strained
noodles and cook for 1-2 minutes or until noodles are warmed through.
8. Bring your heat down to medium, add sauce, and mix all ingredients well. Season with salt to taste.
9. Place Japchae (noodles) on a serving platter and sprinkle sesame seeds on top. Garnish with some coriander leaves or green onion and serve.
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