Seafood Japchae

Ingredients

• 8 oz sweet potato glass noodles (dangmyeon)
• ½ lb large shrimp, peeled and deveined
• ½ lb squid, cleaned and sliced into rings
• ½ tsp kosher salt
• 3 tbsp low-sodium soy sauce
• 2 tbsp sesame oil
• 1.5 tbsp sugar
• 1 tbsp rice vinegar
• 4 whole garlic cloves
• 1 piece fresh ginger, 1-inch piece
• 1 whole medium carrot
• 1 whole medium zucchini
• 4 oz fresh shiitake mushrooms
• 2 whole green onions
• 3 tbsp vegetable oil
• 2 tbsp sesame seeds (white and black)
• 2 tbsp fresh cilantro leaves (optional)

Instructions

1. 1

   Bring a large pot of water to a boil over high heat. Add the 8 oz sweet potato glass noodles and cook until just tender, about 7-8 minutes. You want them pliable but still with a slight chew — they'll finish cooking when stir-fried. Drain in a fine-mesh strainer, rinse briefly with cold water to stop cooking, and set aside in a large bowl. Toss with 0.5 tbsp of sesame oil to prevent sticking.

2. 2

   Pat the 0.5 lb shrimp and 0.5 lb squid rings completely dry with paper towels and season both with 0.5 tsp kosher salt. Dry surfaces are crucial for proper searing and browning.

3. 3

   Make the sauce: peel and mince 4 garlic cloves finely. Grate the 1-inch piece of fresh ginger on a microplane. Whisk together 3 tbsp soy sauce, 2 tbsp sesame oil, 1.5 tbsp sugar, and 1 tbsp rice vinegar in a small bowl, then stir in the garlic and ginger. Set aside.

4. 4

   Prepare the vegetables: cut the 1 medium carrot into thin matchsticks about 2 inches long. Slice the 1 medium zucchini into thin matchsticks the same length. Clean the 4 oz shiitake mushrooms by wiping with a damp towel, then slice them thinly. Trim the 2 green onions and slice into 2-inch pieces, keeping white and green parts separate.

5. 5

   Set a 14-inch wok or large skillet over medium-high heat. Let it preheat for 1 minute until very hot — a drop of water should dance and evaporate immediately. Add 1.5 tbsp of vegetable oil and swirl to coat evenly.

6. 6

   Add the shrimp in a single layer and sear without moving for 2-3 minutes until the bottom turns pink and opaque. You should hear a steady sizzle. Flip and cook the other side for 1 minute until just cooked through. Transfer to a clean plate — shrimp carry over heat, so slightly underdone is better than overcooked rubber.

7. 7

   Add another 0.75 tbsp of vegetable oil to the wok. Add the squid rings and stir-fry over medium-high heat for 2-3 minutes until they turn opaque and begin to curl — this happens quickly. Remove to the same plate as the shrimp. Squid toughens fast, so watch carefully.

8. 8

   Add the remaining 0.75 tbsp vegetable oil. Add the carrot matchsticks and zucchini matchsticks, and the white parts of the green onions. Stir-fry over medium-high heat for 2-3 minutes until the vegetables are just tender but still have a slight crunch. You should smell the wok heat and hear active sizzling.

9. 9

   Add the sliced shiitake mushrooms and stir-fry for 1 minute until they just begin to soften and release their aroma.

10. 10

    Return the cooked shrimp and squid to the wok, then add the cooked noodles. Pour in the sauce and toss everything together using two wooden spoons or chopsticks, lifting and turning gently but thoroughly for 1-2 minutes. The sauce should coat every noodle evenly and glisten. Add the green parts of the green onions at the very end.

11. 11

    Transfer the japchae to a serving platter or individual bowls. Sprinkle the 2 tbsp sesame seeds (a mix of white and black looks striking) over the top, and garnish with 2 tbsp fresh cilantro leaves if using. Serve immediately while warm — japchae is best enjoyed hot, and the noodles will continue to firm up as it cools.

Tools you’ll need

• large pot
• fine-mesh strainer
• large mixing bowl
• microplane grater
• small mixing bowl
• whisk
• 14-inch wok or large skillet
• two wooden spoons or chopsticks
• instant-read thermometer (optional)

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