FoFa says:
"This is typically known in Korea as (spelled about 5 different ways) japchae or Chop Chae etc. This is not quite as good as the longer to make version (which I might post that recipe also) but is much easier, and is still pretty good.
Good Sesame oil makes a big difference. Do NOT leave the sesame oil out or substitute other oil as it is a flavor ingredient in this dish.
I like to cut back on the brown sugar to 2 tbl. or just use white sugar if I don't have brown.
I also like a little more garlic.
shiitake mushrooms are the best to use, but any are good.
Other Comments: In this dish, the vegetables are julienned to make them easier to pick up with chopsticks. Practical and easy to prepare, japchae is ideal for potluck parties and outings, or any kind of celebration, because it can easily be shared among a lot of people. It is tasty cold and does not need to be complemented with other side dishes. Furthermore, it's easy to transport because it is not soupy."
1 lb glass noodles, crystal or clear noodles
3 oz scallions cut into 1" lengths
3 oz carrot julienned
3 oz onion julienned
3 oz mushrooms cut into pieces
7 oz spinach poached in hot water and cut into generous pieces
1 1/2 tbl soy sauce
1 tbl sesame oil
2 tsp crushed garlic
3 tbl brown sugar
1/2 tsp sesame seeds (optional)
Soak the noodles in hot water for 15 minutes, then coarsely chop a few times for manageability.
Place noodles and all the vegetables, except the spinach, in a saute pan.
Add the soy sauce, sesame oil, garlic, and brown sugar and saute over a medium flame for 4 or 5 minutes.
Remove from flame and mix in the spinach while it is still hot.
Sprinkle with sesame seeds.
This recipe yields 2 to 3 servings.