Japchae

Lightly grease a pan, heat it over high heat, add the carrots, and stir-fry.

When the carrots are slightly cooked, add the onions and continue to stir-fry over high heat.

When the onions are cooked, add the paprika and season with a pinch of salt.

Finally, add the spinach and stir-fry until the vegetables are cooked.

Transfer the stir-fried vegetables to a large bowl, turn on the heat to high in the pan, add the pork seasoning, and stir-fry.

When the pork is 80% cooked, add the shiitake mushrooms and stir-fry together.

Stir-fry until the pork is almost at the point of burning so that there is no moisture left.

Boil about 2L of water in a pot, add the dry glass noodles, and boil for 8 minutes.

Rinse the boiled glass noodles in cold water, remove the starch, and shake off the water.

Add the boiled glass noodles to a large pan, add the jin soy sauce, white sugar, oyster sauce, starch syrup, and cooking oil, and stir-fry well.

Stir-fry until the sauce is well mixed and the moisture has evaporated.

Place the stir-fried Japchae in a large bowl, add sesame oil and black pepper, and mix well.

Finally, sprinkle with sesame seeds to finish.