Name: Seafood Japchae
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 servings
Cuisine: asian
Ingredients: 1 pound dangmyeon (Korean glass noodles, also called sweet potato starch noodles); 2 tablespoons soy sauce; 1 tablespoon light brown sugar; Toasted sesame seeds, for topping; 1/2 cup soy sauce, plus more if needed; 1/4 cup mirin; 1/4 cup toasted sesame oil, plus more if needed; 1/4 cup packed light brown sugar; 1 teaspoon freshly ground white pepper; 2 cloves garlic, grated; 2 tablespoons plus 1 teaspoon vegetable oil; 1 medium onion, thinly sliced (about 2 cups); Kosher salt; 2 medium carrots, thinly sliced (about 1 cup); 1 bunch scallions, cut into 2-inch pieces; 1 medium green bell pepper, thinly sliced (about 1 1/2 cups); 1 medium red bell pepper, thinly sliced (about 1 1/2 cups); 8 rehydrated dried shiitake mushrooms (see Cook’s Note), stem off, thinly sliced; 3 tablespoons vegetable oil; 8 ounces scallops (U10), sliced in half; 8 ounces peeled and deveined tail-off shrimp (21/25), butterflied; 8 ounces calamari, tentacles and rings

Directions

For the noodles: Put the noodles in a 9-by-13-inch baking dish and add enough warm water to fully submerge them. Let sit for 30 minutes.
For the dressing: In a bowl, whisk together the soy sauce, mirin, sesame oil, brown sugar, white pepper and garlic. Let stand at room temperature while you prep the remaining ingredients.
For the vegetables: Set a large heatproof bowl near the stove. In a large skillet, heat 2 teaspoons of vegetable oil over medium-high heat. Add the onion and season with a pinch of salt. Cook, stirring often, until the onions are brownish-black on the edges but still a little crunchy, 2 to 3 minutes. Transfer to the bowl.
In the same skillet, heat 1 teaspoon vegetable oil. Add the carrots and a pinch of salt and cook until slightly charred but still crunchy in the center, about 3 minutes. (You may need to lower the heat to avoid scorching the carrots.) Transfer to the bowl.
Heat 1 teaspoon vegetable oil. Add the scallions and a pinch of salt and cook until slightly charred but still crunchy in the center, about 3 minutes. Transfer to the bowl.
Heat 1 teaspoon vegetable oil. Add the green bell pepper and a pinch of salt and cook until slightly charred but still crunchy in the center, 2 to 3 minutes. Transfer to the bowl.
Heat 1 teaspoon vegetable oil. Add the red bell pepper and a pinch of salt and cook until slightly charred but still crunchy in the center, 2 to 3 minutes. Transfer to the bowl.
Lower the heat to medium and heat the remaining 1 teaspoon vegetable oil. Add the mushrooms and cook until slightly golden around the edges, 1 to 2 minutes. Transfer to the bowl.
For the seafood: In the same skillet, heat 1 tablespoon vegetable oil over high heat. Add the scallops and cook until a golden brown crust forms on the undersides, about 3 minutes, then flip and cook 30 seconds more. Transfer to the bowl with the vegetables.
Heat 1 tablespoon vegetable oil. Add the shrimp and cook, turning once, until golden brown on both sides, about 1 minute per side. Transfer to the bowl.
Heat the remaining 1 tablespoon vegetable oil. Add the calamari and cook, stirring often, until just cooked through, 2 to 3 minutes. Transfer to the bowl.
To finish the noodles: Bring a large pot of water to a boil and add the soy sauce and brown sugar. Drain the noodles and cut into thirds. Add the noodles to the boiling water, using tongs to help submerge them. Cook according to the package directions, 3 to 4 minutes. Drain in a colander, shake off the excess water and immediately add to a large bowl. (Do not rinse the noodles with cold water.)
While still warm, add the seafood and vegetables to the warm noodles. Pour in the dressing and use your hands or a pair of tongs to mix until the ingredients are incorporated. Taste, adding more soy sauce or sesame oil if desired. Transfer to a large serving bowl and sprinkle sesame seeds on top. Let sit for 10 to 15 minutes before serving to allow the flavors to meld.

Cook’s Note

To rehydrate dried shiitakes: In a small, heatproof bowl, cover the mushrooms with 1 cup boiling water. Put a weight on top (like a lid) to keep the mushrooms submerged as they hydrate. Let sit until softened, at least 20 minutes and up to 3 hours for larger mushrooms. (You can test one by slicing it in half to check if the center is still dry and firm.) Drain the mushrooms and squeeze out excess water.

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