Mushroom Japchae || Gracefult Kitchen

Mushroom Japchae

Noodles

Japchae is one of the most popular dishes in Korea, featuring chewy noodles, vegetables and sometimes protein like tofu or beef. It's often served as part of the meal for Chuseok, a holiday celebrating the fall harvest in Korea.

Ingredients

9 ounces dangmyeon (sweet potato noodles; see Note)
6 ½ teaspoons sesame oil, divided
½ cup low-sodium Korean soy sauce, such as Sempio
3 tablespoons finely chopped scallions
4 ½ teaspoons Korean plum extract (see Note)
1 tablespoon ginger paste (see Note)
1 teaspoon ground pepper
¾ teaspoon granulated sugar
½ teaspoon kosher salt
6 tablespoons canola or grapeseed oil, divided
1 medium cucumber, halved lengthwise, seeded and sliced crosswise 1/4-inch thick
2 medium mild green peppers, such as bell or poblano, sliced 1/4-inch thick
4 medium red hot peppers, such as Fresno or Jimmy Nardello, sliced 1/4-inch thick
2 medium carrots, cut into matchsticks
1 pound mushrooms, such as shiitake, oyster and/or cremini, sliced 1/4-inch thick
8 dried wood ear mushrooms (1/8 ounce total), rehydrated in cold water
Sesame seeds for garnish

Description

Bring a large pot of water to a boil over high heat. Add noodles and stir to prevent clumping. Cook until the noodles are tender but still a bit chewy, about 5 minutes. Drain in a colander and rinse with cold water until the noodles are cooled. Drain well.
Drizzle the noodles with 2 teaspoons sesame oil and toss to coat. Using scissors, cut the noodles in half. Turn the colander 90 degrees and cut the noodles in half again. Set aside.
Whisk soy sauce, scallions, plum extract, ginger paste, pepper, sugar, salt and the remaining 4 1/2 teaspoons sesame oil in a medium bowl. Set aside.
Heat a large flat-bottom wok or skillet over high heat. Place a baking sheet next to the stove. When the pan is hot and starts to smoke a little, add 1 tablespoon canola (or grapeseed) oil. Add cucumber and cook, stirring frequently, until brightened but still crisp, 1 to 2 minutes. Transfer the cucumber to the baking sheet; spread out evenly to cool.
Add 1 tablespoon canola (or grapeseed) oil to the wok (or pan) and add green and red peppers. Cook, stirring, until brightly colored, 1 to 2 minutes. Transfer to the baking sheet.
Add 1 tablespoon canola (or grapeseed) oil to the wok (or pan) and add carrots. Cook, stirring, until brightly colored, 1 to 2 minutes. Transfer to the baking sheet. Remove the wok (or pan) from the heat.
Combine fresh mushrooms and rehydrated dried mushrooms in a large bowl. Drizzle with half of the reserved sauce and toss to coat. Add the remaining 3 tablespoons canola (or grapeseed) oil to the wok (or pan); heat over high heat until shimmering. Add half the mushrooms; cook, stirring frequently, until the edges are getting crispy, 2 to 4 minutes. Transfer to the baking sheet. Repeat with the remaining mushrooms.
Combine the noodles and vegetables in the large bowl. Add the remaining sauce and toss well. Garnish with sesame seeds, if desired.