Japchae

Boil the dangmyeon until chewy and translucent, then rinse briefly under cool water and drain well.

Cut the drained noodles with kitchen scissors into shorter lengths for easier mixing and eating.

Mix the soy sauce, sesame oil, sugar, and garlic in a bowl until the sugar mostly dissolves.

Heat the neutral oil in a wide pan and cook the onion, carrot, and mushroom with the measured salt until just tender.

Wilt the spinach in the same pan, then squeeze out excess moisture when it is cool enough to handle.

Return the noodles and cooked vegetables to the pan over low heat. Add the seasoning mixture and toss until the noodles look glossy.

Fold in the spring onion greens and sesame seeds, then serve warm or at room temperature.