Step 1

First, let’s prepare all the ingredients for our delicious japchae. Begin by washing and prepping everything thoroughly.

Step 2

Soak the dried glass noodles in cold water for about 30 minutes until they are softened. This step ensures they cook quickly and achieve a delightfully chewy texture.

Step 3

Next, soak the dried wood ear mushrooms in cold water until they are fully rehydrated. We’ll trim the tough stems later, so soaking them now is key.

Step 4

Gently pat the beef dry with paper towels to remove any excess blood. This step is crucial for eliminating any gamey odors from the beef.

Step 5

Place the dried beef in a bowl. Add the beef marinade ingredients: 1 Tbsp soy sauce, 1 Tbsp sesame oil, 1 Tbsp sugar, 1/3 Tbsp minced garlic, and a pinch of pepper. Mix gently with your hands to ensure the marinade coats the beef evenly. Let it marinate.

Step 6

Now, let’s prepare the vegetables. Peel the carrot with a vegetable peeler and slice it thinly into julienne strips. Slice the onion into about 1cm thick strips. Remove the tough stems from the shiitake mushrooms and slice them into approximately 1cm thick strips. If the rehydrated wood ear mushrooms are large, cut them into bite-sized pieces.

Step 7

Trim the roots and any wilted leaves from the fresh spinach, then rinse it thoroughly under cold water.

Step 8

Bring a pot of water to a rolling boil with a pinch of salt. Add the spinach and blanch for about 30 seconds to 1 minute, just until it wilts. Be careful not to overcook it, as it will become mushy!

Step 9

Immediately drain the blanched spinach and rinse it under cold water to stop the cooking process. Then, squeeze out as much water as possible with your hands. Excess water can make the japchae taste bland.

Step 10

To the squeezed spinach, add a pinch of salt and 1/2 Tbsp sesame oil. Gently mix to season. This enhances the spinach’s natural flavor and helps it blend well with the other ingredients.

Step 11

Separate the two eggs into yolks and whites into two separate bowls. Add a pinch of salt to each bowl and whisk them well. These will be used to make egg crepes.

Step 12

Lightly grease a non-stick pan with oil and cook the whisked egg whites and yolks over low heat until thin crepes form. Once cooled slightly, slice them thinly into julienne strips. Set the egg crepes aside.

Step 13

Heat 1 Tbsp of oil in a clean pan over medium-low heat. Add the sliced onions and a pinch of salt. Stir-fry for about 1 minute until they are slightly softened but still retain some crispness. Remove the onions and set them aside. In the same pan, add a little more oil and stir-fry the julienned carrots and rehydrated wood ear mushrooms separately, seasoning each with a pinch of salt. The goal is to maintain their individual textures and flavors.

Step 14

Finally, add the marinated beef and sliced shiitake mushrooms to the pan. Stir-fry, breaking up the beef with chopsticks, until it is fully cooked through and no longer pink. It’s best to cook this over medium heat to prevent burning.

Step 15

In a large pot, bring plenty of water to a boil. Add the pre-soaked glass noodles and cook for about 3 minutes and 30 seconds, or until they are tender and chewy. Cooking them uncovered will help them retain a firm texture.

Step 16

Drain the cooked glass noodles and immediately rinse them under cold running water to firm them up. Drain them thoroughly in a colander. Ensuring minimal water content is vital for preventing sogginess.

Step 17

Transfer the drained glass noodles to a large pan or pot. Add all the glass noodle seasoning ingredients: 3.5 Tbsp soy sauce, 1.5 Tbsp sugar, 1/3 Tbsp minced garlic, 3 Tbsp sesame oil, and a pinch of pepper. Stir-fry over medium-low heat for about 2 minutes, stirring constantly to prevent sticking. This allows the noodles to absorb the delicious seasoning.

Step 18

Use kitchen scissors to cut the seasoned glass noodles into manageable, bite-sized lengths, about 3-4 cm long.

Step 19

Once the noodles have cooled slightly (to avoid overcooking other ingredients), transfer them to a large mixing bowl. Take a strand of noodle and taste it. If it needs more flavor, adjust with soy sauce or salt to your preference. Once seasoned, add the cooked beef, mushrooms, and stir-fried vegetables to the bowl. Gently mix everything together. Important: Do not add the egg crepes yet, as they can break easily.

Step 20

Now for the final touch. Gently add the julienned egg crepes on top of the mixture in the bowl. Fold and toss very carefully, as if handling precious jewels, to combine everything without breaking the delicate crepes. Admire the beautiful blend of colors!

Step 21

Transfer the beautifully combined japchae to a serving dish. Sprinkle generously with toasted sesame seeds. Your vibrant, texturally rich, and never-soggy japchae is now ready to be enjoyed!

Step 22