ADAPTED FROM SIMPLY RECIPIES (by me)

For the tofu

NutritionSortLoading...
Loading...

2 teaspoons soy sauce

1 teaspoon rice wine vinegar

1 teaspoon sugar

1 garlic clove, grated

Beef flavoured Better than Bouillion (if desired)

Select allAdd

For the japchae sauce

SortLoading...
Loading...

6 tablespoons soy sauce3 tablespoons sugar

1 tablespoon toasted sesame oil

Select allAdd

SortLoading...
Loading...

Make the japchae

12 ounces dangmyeon noodles ( Korean sweet potato noodles )

Vegetable oil

½ medium yellow onion, cut into ½-inch slices

1 large carrot, cut into 3x¼-inch matchsticks

3 ounces shiitake mushrooms, stemmed and cut into ¼-inch slices

1 small (about 3 ounces) red bell pepper, cored and cut into ½-inch slices

6 green onions, trimmed and cut into 2-inch pieces, whites and greens separated

2 cups baby spinach (2 ounces)

Kosher salt and freshly ground black pepper, to taste

Toasted sesame seeds, for serving

Select allAdd

1. Marinate the tofu: In a medium bowl, combine the tofu, soy sauce, rice wine vinegar, sugar, and garlic. Set it aside to marinate while you prepare the noodles.

2. Cook the noodles: Set a large pot of water to a boil. Cook the noodles according to the package instructions. Drain and rinse under cool running water for a few seconds to make them just cool enough to handle. Do not cool them down all the way. If you have long noodles, use kitchen shears to cut them into 8 to 10-inch lengths.

3. While the noodles cook, make the japchae sauce: In a large bowl (big enough to do lots of mixing as the rest of the ingredients are added), whisk together the soy sauce, sugar, and sesame oil.

4. Toss the noodles with the sauce: Place your cooked noodles into the japchae sauce and use tongs or salad tossers to mix. When the noodles have cooled enough to touch, I like to use my hands to evenly distribute all the sauce. Taste and adjust for salt and pepper. Set the bowl aside.

5. Heat a large heavy-bottomed skillet or wok over high heat. Cook each vegetable separately with 1 teaspoon oil and a pinch of salt until they catch some color and just begin to soften, 2 to 3 minutes. Transfer them to the noodles. Cook them in the following order: onions, carrots, shiitake mushrooms, red bell pepper, light portion of green onions. Cook the dark green portion of the green onion followed by the spinach separately with 1 teaspoon oil and a pinch of salt until barely soft, about 30 seconds or less so that they don’t get watery. Transfer them to the noodles.

6. Cook the tofu: Give the skillet or wok a couple of minutes to fully heat again over high heat. Add 1 teaspoon oil and the marinated meat, leaving behind the marinade in the bowl. Cook for 2 to 3 minutes, stirring constantly to allow excess moisture to evaporate. Add the cooked tofu to the noodles.

7. Finish the japchae and serve: Toss the noodles with the vegetables and tofu to combine well. Garnish with sesame seeds and serve. Refrigerate leftover japchae, tightly covered, for 2 to 3 days. Love the recipe? Leave us stars and a comment below!