Japchae (Glass Noodle Stir-Fry), Boiling Glass Noodles in Sauce Water Keeps Them from Getting Soggy Even the Next Day with Perfect Seasoning

Steps

1. 1

   Prepare and trim all the ingredients.

2. 2

   Pour 500ml of water into a pot and add soy sauce, cooking oil, cooking wine, corn syrup, and oyster sauce, then bring to a boil.

3. 3

   When the sauce water starts boiling, add the glass noodles and cook for 10 minutes.

4. 4

   Blanch the spinach in boiling water with 1/4 tablespoon of salt for just 30 seconds.

5. 5

   Stir-fry onion, carrot, bell peppers, oyster mushrooms, and imitation crab meat separately in a little cooking oil for 1 minute each, collecting them in a mixing bowl (add a pinch of seasoned salt to each).

6. 6

   Stir-fry the wood ear mushrooms with 1/2 tablespoon of the noodle cooking water.

7. 7

   Stir-fry the pork on low heat so it does not burn.

8. 8

   Drain the cooked glass noodles in a colander, shake off excess water, mix with the stir-fried vegetables, and let cool for a moment.

9. 9

   Season the spinach with a pinch of fine salt and 1/2 tablespoon of sesame oil, then mix.

10. 10

    Once the japchae has cooled slightly, add the spinach and mix once more to finish.