Japchae, Adding Soy Sauce When Boiling the Glass Noodles Keeps Them from Getting Soggy the Next Day

Steps

1. 1

   Bring 3 liters of water to a boil, add half a cup of cooking oil and half a cup of dark soy sauce, then add 250g of glass noodles and boil for 10 minutes

2. 2

   Heat 3 tbsp of cooking oil in a pan and stir-fry onion for 30 seconds, oyster mushrooms for 30 seconds, and carrot for 30 seconds in that order

3. 3

   Add a pinch of seasoned salt to season, then add wood ear mushrooms and stir-fry for 2 more minutes

4. 4

   Once the onion turns golden, add bell peppers and imitation crab sticks, stir-fry for 30 seconds, then transfer to a mixing bowl

5. 5

   Add 2 tbsp of cooking oil to the pan, stir-fry the pork, then add 1 tbsp of dark soy sauce, minced garlic, and 1 tbsp of Yondu, and stir-fry until the liquid evaporates, then add to the mixing bowl

6. 6

   Drain the cooked glass noodles in a strainer, shake off excess water, add to the mixing bowl, and also add the chives

7. 7

   Add 5 tbsp of sesame oil, 3 tbsp of dark soy sauce, 5 tbsp of corn syrup, half a tbsp of sugar, and 3 tbsp of Yondu, then mix well