Instant Pot Japchae

Step 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.

Step 2

Lay the carrots, onions, and mushrooms on top of the noodles.

Step 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.

Step 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.

Step 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.

Step 6

Transfer japchae to a bowl. Garnish with roasted sesame seeds and serve.