Japchae may be the dark horse of favorite lunchtime noodles, but the ability to eat it hot, cold, or room temp will make you rethink everything.
just like you would any other kind of pasta . Rinse them under cold water, which washes off the starch, making them look nice and shiny and glassy. You can toss in some sesame oil so they won't stick together. Your best bet if you're finding them too unwieldy: Put them in a bowl and cut them up with some kitchen shears—this makes them a lot easier to eat.
As the noodles are hanging out, go poke your mushrooms and see if they're soft. Strain them through a fine-mesh sieve into a small bowl. Be sure to keep that umami-rich liquid! But also rinse the grit off the mushrooms—eating that is no fun. Then take off the stems and thinly slice the caps. You won't miss any rich meaty flavor when using these guys.a couple cloves of garlic, and the mushrooms I expended so much energy to soak.
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