Mushroom Japchae

Ingredients

• 9 ounces dangmyeon (sweet potato noodles; see Note)
• 6 ½ teaspoons sesame oil, divided
• ½ cup low-sodium Korean soy sauce, such as Sempio
• 3 tablespoons finely chopped scallions
• 4 ½ teaspoons Korean plum extract (see Note)
• 1 tablespoon ginger paste (see Note)
• 1 teaspoon ground pepper
• ¾ teaspoon granulated sugar
• ½ teaspoon kosher salt
• 6 tablespoons canola or grapeseed oil, divided
• 1 medium cucumber, halved lengthwise, seeded and sliced crosswise 1/4-inch thick
• 2 medium mild green peppers, such as bell or poblano, sliced 1/4-inch thick
• 4 medium red hot peppers, such as Fresno or Jimmy Nardello, sliced 1/4-inch thick
• 2 medium carrots, cut into matchsticks
• 1 pound mushrooms, such as shiitake, oyster and/or cremini, sliced 1/4-inch thick
• 8 dried wood ear mushrooms (1/8 ounce total), rehydrated in cold water
• Sesame seeds for garnish

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