By Leslie Brenner
Do you enjoy stretchy noodles, vegetables and sesame? If so, you’ll love japchae — a beloved, homespun Korean comfort dish. The noodles, made from sweet potato starch, are called dangmyeon. This version of the dish is adapted from My Korea: Traditional Flavors, Modern Recipes, the outstanding 2020 cookbook by New York City-based star chef Hooni Kim.
Make it once, savor those stretchy dangmyeon noodles, and I think you’ll be smitten. Want to make it gluten-free? Swap gluten-free tamari for the soy sauce. Want to make it vegan? Use water instead of the dashi. It’s a delightful weeknight dinner — one that pays delicious leftover dividends, if you’re serving fewer than four.