*** Expected questions are listed as TIPs at the bottom, so please refer to them.

In Korea, we make japchae every holiday.
In Korea, the Lunar New Year holiday will be in a few days.
Korean cuisine places great importance on color harmony.
It contains a lot of rainbowcolored vegetables and is nutritious.
The balance of texture is also good.
You can also add beef or pork, but I prefer mushrooms.


*** Measurements are using scales (g), tablespoons (Tbsp), and teaspoons (tsp) (not measuring spoons)

[12 servings/may vary depending on amount eaten]
✤ Ingredients
300g Glass noodles
2 Handful Spinach (green bell pepper available)
: 1 pinch of salt, 1Tbsp sesame oil, 1Tbsp sesame seeds
2/3 each of yellow and red bell peppers
3 shiitake mushrooms
12g dried wood ear mushrooms
A handful of carrots
Half an onion

✤ Source
40g (5Tbsp) Cooking oil
96g (12Tbsp) Soy sauce
225g (15Tbsp) Starch syrup
24g (3Tbsp) Sesame oil (at the end)
10g (23Tbsp) Sesame seeds (at the end)


✤ TIP
You can substitute stirfried green bell peppers for spinach.
Be careful because if you add too much salt when frying vegetables, they may become salty.
The sauce was boiled for a total of 4 minutes. If you boil it for too long, it will harden like caramel, so be careful!
Rinse the glass noodles and drain well.
Add the noodles to the sauce and simmer for a total of 7 minutes and 20 seconds (high heat).
(Time may vary as each home has different fires)



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