Spicy Seafood Japchae

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• 4 ounces dangmyeon (당면 Korean sweet potato starch noodles)
  Ingredient note

  Source: 4 ounces dangmyeon (당면 Korean sweet potato starch noodles)
• 1 tablespoon vegetable or canola oil
  Ingredient note

  Source: 1 tablespoon vegetable or canola oil
• 1 tablespoon + 1 tablespoon sesame oil
  Ingredient note

  Source: 1 tablespoon sesame oil; Source: 1 tablespoon sesame oil
• 1 tablespoon gochugaru (preferably finely ground - see note)
  Ingredient note

  Source: 1/2 to 1 tablespoon gochugaru (preferably finely ground - see note); upper source range endpoint used for shopping.
• 1 each small squid (about 4 ounces)
  Ingredient note

  Source: 1 small squid (about 4 ounces)
• 8 each small shrimp (peeled and deveined)
  Ingredient note

  Source: 8 small shrimp (peeled and deveined)
• 1/4 each medium onion (thinly sliced)
  Ingredient note

  Source: 1/4 medium onion (thinly sliced)
• ⅓ each small carrot (cut into matchsticks)
  Ingredient note

  Source: ⅓ small carrot (cut into matchsticks)
• 3 each fresh shiitake mushrooms (or mushrooms of your choice, thinly sliced)
  Ingredient note

  Source: 2 to 3 fresh shiitake mushrooms (or mushrooms of your choice, thinly sliced); upper source range endpoint used for shopping.
• 2 ounces enoki mushrooms - optional
  Ingredient note

  Source: 2 ounces enoki mushrooms - optional
• 1 each scallion (sliced diagonally)
  Ingredient note

  Source: 1 scallion (sliced diagonally)
• As Needed Salt
  Ingredient note

  Source seasoning: Salt and pepper
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt and pepper
• 2 tablespoons soy sauce
  Ingredient note

  Source: 2 tablespoons soy sauce
• 1 tablespoons sugar
  Ingredient note

  Source: 1-1/2 tablespoons sugar; upper source range endpoint used for shopping.
• 2 teaspoons minced garlic
  Ingredient note

  Source: 2 teaspoons minced garlic

1. Soak the noodles in warm water until soft (about 30 to 40 minutes), and drain.
2. Clean the shrimp and squid. Cut the squid into bite size pieces.
3. Prepare the vegetables, and mix all the sauce ingredients in a small bowl.
4. Add the vegetable oil, sesame oil, and the gochugaru to a pan, and heat until hot over medium low heat, stirring. Remove from the heat as soon as the oil starts to turn red and the chili pepper flakes become a bit pasty. Do not burn the gochugaru.
5. Turn the heat to medium, and add the noodles to the pan along with 1-1/2 tablespoons of the prepared sauce. Stir-fry until the noodles are soft, 3 to 4 minutes.
6. Remove the noodles onto a plate. In the same pan, stir fry the onion for a minute, and then carrot and mushrooms until wilted. Add a tablespoon of water if the vegetables look dry. Lightly season with salt and pepper.
7. Add the seafood and the remaining sauce, and stir-fry until the seafood is cooked through. Follow this by the scallion and optional enoki mushrooms until the scallions are slightly wilted.
8. Return the noodles to the pan, and toss everything well together. You can add a bit more sugar and/or soy sauce to taste.