Soak 1/2 cup dried shiitake mushrooms in water.

Cut 3 pieces of fish cake into small pieces. Slice a little carrot, 1/2 onion, and cut one green onion diagonally by dividing the white part and the green. Slice 2 cheongyang peppers diagonally.

Boil 200g of glass noodles in boiling water.

Boil the glass noodles in boiling water for 8 minutes.

And cool the boiled glass noodles under running cold water and drain them as much as possible

Then put the glass noodles in a bowl and mix it with 1 tablespoon sesame oil, 1 tablespoon cooking oil, 5 tablespoon soy sauce, 2 tablespoon refined rice wine, 1 tablespoon oligosaccharide, and 1 tablespoon plum syrup. If you boil the glass noodles and mix them with oil and seasoning, you can make japchae that doesn't spread.

Put 1 tablespoon of cooking oil in a heated pan and stir-fry sliced onions and white parts of slanted green onions.

Then add the shredded carrots and the dried shiitake mushrooms and stir-fry them.

Then add the sliced fish cake and stir-fry it

And stir-fry the glass noodles mixed with the sauce.

Add a little bit of pepper.

Lastly, stir-fry sliced green onion and green pepper.