Japchae (Korean Cellophane Noodles With Vegetables And Beef)

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6 dried or fresh shittake mushrooms

6 dried or fresh wood ear mushrooms

8 oz dry dangmyeon (sweet potato or mung bean) noodles

8 oz lean, choice beef, cut into strips about 2 inches long (freeze slightly before slicing)

3 T grapeseed or vegetable oil


1/2 T sesame oil

1/2 T soy sauce

black pepper

1 medium yellow onion, sliced

kosher salt

1 julienned carrot

8 oz frozen leaf spinach*, thawed and drained (or a comparable amount of sigumchi namul)

1/2 tsp chopped garlic


1 chopped scallion

1 T toasted sesame seeds

optional: 1/2 crisp Asian or Korean pear, julienned

3 T soy sauce

2 T sugar

1 T honey

1 T rice wine or dry vermouth

1 T sherry vinegar

1 T ground, toasted sesame seeds

1/2 tsp black pepper

1 tsp grated fresh ginger

1 1/2 tsp chopped garlic

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