How to Make Japchae (Glass Noodle Stir-fry)

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   1. Ingredient Preparation Wash red and yellow paprika, and 150-200g of chives thoroughly [00:03]. Remove the stems from the paprika and julienne them along with the onion [00:29]. Cut the chives into similar lengths [00:58]. Clean shiitake mushrooms with a brush, remove stems, and slice thinly [01:04]. Shred the cham-songi mushrooms by hand [01:30].

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   2. Beef and Sauce Prep Pat dry 300g of beef with paper towels and season with 1T soy sauce, 1T sesame oil, 1T mirin, and pepper [01:43]. Create the main sauce by mixing 130g soy sauce, 1T tuna extract, 3T sugar, 1T sesame oil, 60g cooking oil, and pepper until the sugar dissolves [02:07]. Soak the glass noodles in cold water for 30 minutes [02:24].

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   3. Sautéing Components Individually stir-fry the onion and paprika with a pinch of salt until slightly softened [02:36]. Sauté the mushrooms with a little soy sauce and liquid sweetener [03:04]. Stir-fry the seasoned beef until fully cooked [03:36].

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   4. Noodle Preparation Boil the soaked glass noodles for about 6 minutes [04:00]. Rinse the cooked noodles in cold water 2-3 times to prevent sticking and drain well [04:14].

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   5. Final Stir-fry and Assembly Pour the prepared sauce into a large pan and bring to a boil [04:29]. Add the noodles and stir-fry until they have completely absorbed the sauce [04:35]. Add the chives and mix quickly while hot [04:51]. Combine the pre-cooked beef, mushrooms, onions, and paprika with the noodles [05:00]. Finish by sprinkling generously with toasted sesame seeds and give it a final mix [05:25].