STEP 1/6
First, put cooking oil in a pan, add minced garlic, and make garlic oil.
STEP 2/6
Slice it long and add all the vegetables you prepared!
I put the vegetables in the refrigerator because there are onions, bok choy, bean sprouts, and various mushrooms.
You don't think it'll go well with japchae, right? No, it's not
It doesn't matter what vegetables it is! I'm sure it'll be delicious
Stir-fry it as if you're coating oil.
STEP 3/6
Add salt, pepper, and sesame oil and stir-fry until you're out of breath.
STEP 4/6
The night before, add the pre-soaked glass noodles right away.
You don't need to boil it separately, so you can reduce cooking time!
STEP 5/6
When the noodles are cooked, add dark soy sauce, sugar, and cooking essence, green (optional)
Lastly, add sesame seeds and sesame oil and stir-fry it slightly so that it mixes well!
STEP 6/6
Mix the meat texture with mushrooms without meat, and the salty soy sauce seasoning is well combined to complete the delicious vegan japchae!!
Mushrooms give off a meaty texture when they go in, so it's good because they're full!
I don't care about any kind of vegetables.
If you soak the glass noodles the night before, you don't have to boil them separately