A friend hosted an office potluck and karaoke party last night and I was torn between making sesame noodles or Korean japchae. After I saw Maangchi's recipe and post on her blog though, I decided to go with the latter.
Now, get that chopping arm ready. Chop 4 carrots, 2 bell peppers, 2 bunches of spring onions (somehow I didn't get a picture of those) and 1 large onion into match-stick size pieces (thin slices for the onion). If you're making a small batch, just half those portions. Fry each in about 1 TBS oil for ~2-3 minutes (~ 4-5 for the onion) then pour into the noodles.
Serve warm or cold with rice and banchan.
Shopping list (for a regular sized batch - serves 6-8)
Korean sweet potato noodles (1 bunch)
Spinach (2 bunches)
Carrots, 2 (if you get the asian-style carrots - they're huge - you probably only need 1)
Red bell pepper, 1 (if you're going to leave out anything, this would be the 1 optional ingredient)
Green onions, 1 bunch
White or yellow onion, 1 small to medium size
Shitake mushrooms, about 6-8(I probably used 10 or 12 for the big batch)
Beef, thinly sliced (the cut I bought at the Asian grocery was called "beef-regular" and cost $2.49 a lb)
toasted sesame seeds