Here we go again in Korea.

Japchae are potato glass noodles sauted with coloured vegetables (always balance between greens, reds and whites), and eggs. Usually served as a side dish, but I can eat a full plate by myself quite easily. All ingredients are cooked separately, and then assembled and mixed to the hot noodles the very last moment before serving.

Serves 4

Ready in 40 mins

100 gram onion roughly sliced

100 grams carrots (filangé)

100 grams zucchini (filangé)

100 grams button mushrooms (sliced)

1 minced garlic clove

150 grams potato glass noodles (or soya or rice in case you can’t find them)

2 eggs

vegetable oil (as needed)

salt

Seasoning sauce:

4 tbs soy sauce

1 tsp sugar

2 tbs sesame oil

In a pan with 2 tbs of vegetable oil fry separately all vegetables for 5/6 minutes (until lightly translucent but not overcooked), season with salt before setting aside and letting cool.

Separate yolks and whites, lightly beat them in 2 separate bowl.

Heat 1 tbs of vegetable oil in a pan and cook the whites on both side for a couple of minutes (until lightly crunchy). Repeate with the yolks. Slice both frittatas into 1 cm thick slices. Set aside.

Cook the glassnoodles as per directions in boiling water. Drain and wash them under running fresh water. Drain well.

Meanwhile mix in a small bowl the ingredients for the seasoning sauce.

Heat 2 tbs of vegetable oil, fry the minced garlic for 30 seconds and add the glassnoodles. Stir fry, medium heat, for 1 minute. Add the sauce and stir fry for further 2 minutes. Retain from heat and add vegetables and sliced eggs. Mix well and serve.