Season the pork, parboil the spinach, shred the saesongi mushrooms, onions, and carrots. Soak the wood ear mushrooms and shred them.

Put the glass noodles in boiling water and boil them for 3 to 4 minutes when the water starts to boil. If you boil it for too long, the glass noodles will spread out and it won't be chewy.

Grease a pan with cooking oil and stir-fry half a spoon of minced garlic, add garlic flavor to the oil, and cook with seasoned pork. You can eat beef instead of pork.

When the pork starts to cook white, add carrots and onions and stir-fry them

Add wood ear mushrooms and pine mushrooms, drain the water from the cooked glass noodles, and stir-fry them together. Add 4 spoons of soy sauce, 0.5 spoons of salt, and 3 spoons of brown sugar and stir-fry them over high heat. The glass noodles and vegetables come out with water and become rich. It's delicious because the moisture volatilizes when you stir-fry it over high heat. And if you add brown sugar and dark soy sauce, the color looks delicious. Season with salt according to the amount of ingredients.

Finally, add the blanched spinach and stir-fry once and finish with 1 spoon of sesame oil, a little pepper, and 1 spoon of sesame salt. If you stir-fry all the ingredients one by one and season it, the seasoning will be cut into the japchae and it's delicious.