Instant Pot Japchae

Ingredients

• 4 servings dangmyeon (sweet potato starch noodle), about 5 to 6 ounces
• 1 carrot, peeled and julienned
• ½ onion, cut into ¼-inch slices
• 2 cups oyster mushrooms, cut into bite-sized pieces
• 1½ tbsp white granulated sugar
• 3 tbsp soy sauce
• 2 tsp vegetable oil
• 2 cups baby spinach
• 1 scallion, thinly sliced
• 1 tbsp sesame oil
• Pinch of black pepper (optional)
• 1 tsp roasted sesame seeds (optional)

Steps

1. If dangmyeon noodles are long, carefully cut the noodles with scissors to fit the diameter of the inner pot. Lay the noodles in a criss-cross pattern to prevent clumping.
2. Lay the carrots, onions, and mushrooms on top of the noodles.
3. In a small bowl, whisk sugar, soy sauce, vegetable oil, and ¾ cup of water until well-combined. Drizzle the liquid mixture over the vegetables and noodles.
4. Turn and lock the lid and move the steam release valve to the sealed position. Select Pressure Cook on High and program for 3 minutes. When the cooking is complete, quick-release pressure manually and press Cancel. Unlock and carefully remove the lid.
5. Select Sauté on Low. Add ¼ cup water, baby spinach, scallion, sesame oil, and black pepper. Mix thoroughly with the noodles. If the noodles are clumped together, add water, 1 tablespoon at a time, to loosen it up. Keep sautéing ingredients together until the baby spinach has wilted and water is absorbed, about 2 to 3 minutes. Press Cancel.
6. Transfer japchae to a bowl. Garnish with roasted sesame seeds and serve.