Mixed Vegetables with Sweet Vermicelli Noodles Japchae Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.

Ingredients:

12 oz glass noodle

5 oz beef

5 Pyogo a/k/a Shiitake mushrooms

1 carrot

1 onion

1 egg

1/3 lbs spinach

5 tsp oil

2 tsp soy sauce

1 tsp sugar

salt

sesame oil

toasted sesame seeds (pinch)

1 tsp minced garlic

1 tsp chopped scallion

black pepper (pinch)

3 dried kelp pieces (4”x4”)

Soak mushrooms in water for 15 minutes. Cut off stems. Cut mushrooms into thin strips.

Cut beef into thin strips and marinate it with the mushrooms in a seasoning of: 2 tsp of soy sauce, 1 tsp of sugar, 1 tsp of minced garlic, 1 tsp of sesame seed oil, 1 tsp of chopped scallion, and a pinch of ground pepper.

Cut carrots and onion into thin strips.

Cook spinach in boiling water for about 2 minutes. Cool spinach in running water. Squeeze the water out of the spinach. Season the spinach slightly with salt and sesame oil.

Fry the egg in a pan with a pinch of salt. Cut the egg into thin slices.

Cut the noodles into 10” length pieces. Soak in cold water for 10 minutes. Add 12 cups of water to a pot and boil dried kelp pieces to create kelp base soup.

Add the noodle to the kelp soup base with soy sauce, sugar, sesame oil and drain.

Start cooking the beef and mushrooms with a bit of oil. When beef is cooked, add carrot, onion and spinach, then stir-fry.

When vegetables are cooked, add the sliced egg. Mix the noodle with all the vegetables, and add sugar and soy sauce to your taste.

Put it all in a dish and sprinkle some sesame seeds for the final touch.