Slippery glassine noodles, like long strands of iridescent silk, rumble with slivers of vegetables in this age-old Korean dish.
Beat eggs with a little salt and pepper. Heat 2 tsp oil in a large nonstick skillet over medium heat. Add eggs, swirling pan so eggs thinly coat the bottom. Cook, without stirring, tilting pan as needed, until eggs are just set. Slide onto a cutting board and slice into strips. Reserve skillet.
Cook noodles in boiling water just until al dente, about 5 minutes. Drain and rinse under cool water. Set aside.
Heat remaining ¼ cup oil over medium high heat. Cook onion, carrots, mushrooms, and garlic until vegetables are crisp-tender. Add scallions and spinach, and cook until just wilted. Stir in soy sauce, sesame oil, and sugar. Simmer, stirring, to dissolve sugar. Season lightly with salt and pepper.
Gently stir in noodles and egg strips.
Serve japchae sprinkled with the sesame seeds.
Our version comes courtesy of our creative director's mom, Chong-Won Outland.