Cut the onions into bite-sized pieces, cut the carrots 0.2cm deep, and slice the green onions sideways.

Wash chicken breast in water and cut into bite-sized pieces. Add 1 tablespoon soy sauce, 1/2 tablespoon oyster sauce, 1 tablespoon refined rice wine, and pepper and season. You can marinate while the other ingredients are ready.

Cut the potatoes into bite-sized pieces and boil them in boiling water only 1/3 of the time. If you boil the potatoes in advance, they won't rustle and boil them again later.

Boil the japchae in boiling water and season with 1 tablespoon soy sauce and 1 tablespoon sesame oil

Stir-fry 2 tablespoons of chili oil, marinated chicken breast, onion, and carrot in a pan.

When it's done, add the slightly cooked potatoes, 1 cup of kelp stock (or anchovy stock), 3 tablespoons of soy sauce, 1 tablespoon of refined rice wine, 2 tablespoon of oyster sauce, 2 tablespoon of starch syrup, and 1/2 tablespoon of sugar. Cover and boil down only about half of the soup. If you don't have Worcester sauce, please add a little more oyster sauce.

When the soup is half-cooked, add glass noodles, green onions, and 1 tablespoon of red pepper powder, cover it with a lid, and boil it again until it is self-cooked.