I like garlic stem, so I made seasoned garlic stem, pickled garlic stem, and made pickles. I made garlic stem japchae with garlic stem. Japchae is a dish that literally cuts all the ingredients and mixes them with noodles, so the ingredients can be applied in many ways. You can ask for seasonal vegetables and refrigerators to make it simple using the ingredients, or you can make the right japchae by preparing the necessary ingredients. But in general, they stir-fry the ingredients and mix them with the noodles. Since we're looking at the garlic stems, garlic stems and japchae Since spinach is not in season these days, spinach is expensive and precious, and the taste is inferior to winter spinach, so I replaced garlic stems with green vegetables instead of spinach. Of course, you can use long green peppers, crispy peppers, and bell peppers that are not spicy. There are carrots, onions, and mushrooms, so I fried them together. The life of japchae is a sweet and salty seasoning mix. If you add a spoonful of green soybean milk, the color of the japchae becomes stronger and much more delicious. It has a dark brown color that cannot be served with soy sauce. I think the taste is getting deeper. It's good to chop garlic stems into thin slices or shred them with a potato knife, blanch them once, and stir-fry them slightly. The spicy taste goes away and you can stir-fry a little bit when you stir-fry it.