This classic Korean dish is good served hot or cold. You can serve it over rice, if you like — this is called japchae-bap — but it’s perfectly satisfying on its own.

Steps

1. Cook the noodles: Bring a large pot of water to a boil. Cook the noodles in the water for 4 to 6 minutes, then drain and immediately rinse under cold running water. Place the noodles in a large serving bowl and use kitchen shears to snip the noodles into 6-inch lengths.
2. Cook the vegetables: Put the vegetable oil in a wok or large skillet. Over medium to medium-high heat, cook the sliced onion, carrot, and mushrooms until the onion starts to turn translucent and the carrot has softened slightly. Add the rice wine, garlic, and ginger, and cook for a minute or two. Add the spinach, sesame seeds, sesame oil, soy sauce, and sugar, and cook for a few minutes more. Toss with the noodles.
3. Cook the meat: Add a little more oil and soy sauce to the hot pan, then add the slices of meat or tofu. Sear on one side, then turn to cook on the remaining sides. When cooked through, add to the noodles and vegetables. Toss, then serve with the optional condiments.