Japchae

Steps

1. Preheat oven to 400°F. Chop vegetables into 1 inch pieces, coat with neutral oil, salt and pepper and roast the vegetables on a large sheet pan for 25–30 minutes until cooked and lightly charred.
2. Meanwhile, slice the garlic, separate and chop the scallion whites and greens, and chop the cilantro.
3. Brown the protein and remove from the pan if using.
4. Heat the vegetable and sesame oils over medium-low. Cook the garlic and scallion whites until the garlic is golden.
5. Add the gochujang and optional gochugaru. Stir and cook until the gochujang darkens slightly, then deglaze with the soy sauce.
6. Add the broth or noodle water, honey, and MSG. Whisk and reduce until slightly looser than the desired final consistency.
7. Cook the noodles according to package instructions.
8. Add the noodles to the sauce and mix until well coated. Cut the noodles twice with kitchen scissors.
9. Mix in the roasted vegetables, scallion greens, and optional cooked pork or beef mince.
10. Finish with chili oil, fresh lime juice, and chopped cilantro. Enjoy!