Japchae w/ Ponytail Kimchi & Beansprout Salad

the best vegan meal you'll ever have

Japchae w/ Ponytail Kimchi & Bean Sprout Salad

Serves: 4

Contains eggs, sesame, wheat, soy 

For the Noodles:

• ¾ c. (0.75 oz.) dried wood ear mushrooms

• 3 tbsp. canola or vegetable oil, divided

• 2 c. thinly sliced napa cabbage

• 2 carrots, julienned

• White parts of 4 scallions, sliced

• 8 oz. glass noodles (also called sweet potato starch vermicelli or dangmyeon)

• 3 eggs

• Pinch of salt

For the Sauce:

• ⅓ c. light soy sauce

• ⅓ c. dark soy sauce

• 2 tbsp. sugar

• 2 cloves garlic, grated

• 2 tbsp. sesame oil (toasted or regular)

• 2 tbsp. water

• Pinch of MSG

For the Kimchi & Bean Sprout Salad:

• 1 c. fresh bean sprouts

• ½ c. Ponytail Chonggak Kimchi, julienned

• 1 tbsp. juice from Ponytail Chonggak Kimchi

• Green parts of 2 scallions, thinly sliced on the bias

• 2 tbsp. sesame oil (toasted or regular)

• 2 tsp. light soy sauce

For Garnish:

• Sesame seeds

Instructions:

1. Start by soaking the mushrooms in hot water for 10 minutes until they’re plump. Drain the water, then slice the mushrooms into bite-sized pieces.

2. While the mushrooms soak, make the sauce. In a small bowl, whisk the light and dark soy sauces, sugar, garlic, sesame oil, and MSG. Set aside.

3. Bring a large pot of water to a boil. Add the noodles and cook for 6-7 minutes, then drain and set aside. (If the noodles are very long, use scissors to cut them into shorter pieces.)

4. While the water is coming up to a boil, heat 1 tbsp. canola or vegetable oil in a large skillet over medium-high heat. Add in the sliced mushrooms, cabbage, carrots, and scallions and saute for 6-8 minutes, stirring regularly, until the carrots have softened. Transfer the sauteed vegetables to a bowl or plate and set aside.

5. In a large non-stick skillet, heat 1 tbsp. canola or vegetable oil over medium-high heat. While the pan heats, whisk the eggs in a bowl to scramble them. Once the oil is very hot, pour in the eggs and season with salt. Cook undisturbed until the egg has set, then flip and cook for 1 more minute. Transfer the cooked egg to a cutting board. Once cool enough to handle, roll it into a log and slice it into long strips.

6. Heat the same skillet over medium-low heat. Add the glass noodles to the skillet with ¾ of the sauce, using tongs to coat the noodles thoroughly with the sauce. Add the sauteed vegetables and egg strips back to the pan and toss everything together. Turn off the heat and set aside.

7. Next, make the salad. In a medium bowl, add the bean sprouts, julienned kimchi, sliced scallion, sesame oil, and light soy sauce. Use a spoon to mix everything together.

8. Serve the noodles in bowls and spoon the remaining sauce over top. Add a big spoonful of the bean sprout salad on top and garnish with sesame seeds.