It's too cumbersome to make japchae with seaweed rolls. There was japchae that came out like ramen, so I used it

My husband, who likes japchae, bought me something to eat alone while I was traveling abroad. I've never tried it, but I have to put japchae in the seaweed roll, so it's Eol-si. I ripped two apart

Here's the recipeI like japchae that's fully cooked, so I cook it differently. I'll open 2 bags of japchae and put all the ingredients in

I poured 3 cups of water and left it on medium heat

20 minutes after it started boiling, the water on the floor disappeared and became japchae.. Oh, that's nice.

I need to put a proper amount of japchae on 1/4 of the laver... There's steam piled up in my house. I used up one sheet to get rid of the steam. You're all dead today!

You have to make it 1/4 to make the seaweed roll soft. If you use all the sheets, the seaweed gets very tough because it eats moisture. Let's cut it with scissors and eat it. That's what I made it.

Let's soak rice pepper in water
Cover it up once in a while.

Put 1/2 cup of oil on the pan and cook it evenly. While cooking, japchae blows inside and becomes plump by itself. So, if you put japchae in the seaweed and roll it too tightly, it can explode as it cooks

As expected, it was tough, so I cut it into three pieces with scissors, but it was delicious because it was chewy and chewy. My friend also says that it's tough but chewy. Maybe next time, I'll cut it into a class president or a quarter and make it more delicious.