Japchae

Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add chickpeas and a pinch of salt and pepper, cover, and cook until crispy in places and browned, 8 to 10 minutes. Remove from heat and stir in gochujang and apricot preserves. Season to taste with salt and pepper and transfer to bowl. Wipe skillet clean and set aside for step 4. (4-serving meal: use 2 tbsp vegetable oil) Step 2: Make the sauce -

Add noodles to boiling water and cook until al dente, 3 to 4 minutes. Drain noodles and rinse under cool water to stop cooking process. Return noodles to saucepan, add sesame oil and a pinch of salt and pepper, and toss to coat. Set aside, off heat.

Heat 1 tbsp vegetable oil in same skillet over medium-high heat. Add garlic, mushrooms, squash, and corn and cook until veggies are tender, 4 to 6 minutes. Stir in noodles, tamari-sugar mixture, and hemp seeds and cook until noodles are warmed through, 2 to 3 minutes. Off heat, stir in baby kale. Divide japchae with glass noodles and summer veggies between bowls and sprinkle with crispy gochujang chickpeas. 즐기는! (4-serving meal: use 2 tbsp vegetable oil)