Japchae is a classic Korean Glass Noodle dish that has beef, carrots, spinach, mushrooms and onions. Great dish to serve at dinner parties or pot luck. Omit beef for a wonderful vegan version.
Drain cooked noodles. While noodles are still warm, season with soy sauce, sugar and sesame oil. Cut the noodles with scissors a few times.
Boil salted water (6 C water + 1 tsp salt). Quickly blanch spinach in boiling salted water. Do not cook the spinach more than 40 seconds. Spinach should be still a bit chewy and not too mushy.
Shock cooked spinach in cold or ice water, drain and squeeze gently to remove excess water.
Season the blanched spinach with some salt (1/2 tsp) and sesame oil (1 tsp). Set aside.
If using dried shitake and/or wood ear mushrooms: soak them in some warm water for 10-20 min or so until they are fully hydrated.
Cut shitake mushrooms into thin strips. Cut wood ear mushrooms into wide strips. Set aside.
Unless you like things really bland, it will taste much better if you add more soy sauce, (1~2 Tbsp), sugar (1~2 tsp) and sesame oil (1 Tbsp) as the final finishing touch. Amount is based on 200g dangmyeon.
* 1 Tbsp = 15 ml, 1 tsp = 5 ml, 1 cup = 240 ml
** I say 10 servings but this is small serving as a side dish. If you want this to be your main dish, this would probably serve more like 5~6 people.