Photograph by Gentl and Hyers Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis


Mains from Issue 4 – Fall / Winter 2014 – Cocoon

Slippery glassine noodles, like long strands of iridescent silk, rumble with slivers of vegetables in this age-old Korean dish.

serves 6

  • 2 large eggs
  • ¼ cup plus 2 tsp canola oil, divided
  • ¾ lb Korean sweet potato noodles (dang myun) cut into roughly 6-inch pieces
  • 1 medium onion, thinly sliced
  • 2 carrots, cut into thin strips
  • 4 oz shiitake, sliced
  • 3 cloves garlic, finely chopped
  • 3 scallions, cut into 2-inch pieces
  • 5 oz baby spinach
  • 6 Tbsp soy sauce
  • 2 Tbsp sesame oil
  • ¼ cup sugar
  • salt and pepper
  • toasted sesame seeds

  • 1

    Beat eggs with a little salt and pepper. Heat 2 tsp oil in a large nonstick skillet over medium heat. Add eggs, swirling pan so eggs thinly coat the bottom. Cook, without stirring, tilting pan as needed, until eggs are just set. Slide onto a cutting board and slice into strips. Reserve skillet.

  • 2

    Cook noodles in boiling water just until al dente, about 5 minutes. Drain and rinse under cool water. Set aside.

  • 3

    Heat remaining ¼ cup oil over medium high heat. Cook onion, carrots, mushrooms, and garlic until vegetables are crisp-tender. Add scallions and spinach, and cook until just wilted. Stir in soy sauce, sesame oil, and sugar. Simmer, stirring, to dissolve sugar. Season lightly with salt and pepper.

  • 4

    Gently stir in noodles and egg strips.

  • 5

    Serve japchae sprinkled with the sesame seeds.
    Our version comes courtesy of our creative director’s mom, Chong-Won Outland.