This dish is irresistible with tasty smell of sesame. It is easy to handle cellophane bean noodles in this recipe because I rehydrate and fry them at the same time in a frying pan! The cellophane noodles absorb a lot of flavour.
Dashi stock (or Chinese soup stock or Manila clam Dashida
Thinly the pork and julienne the vegetables.
Combine the seasonings.
Heat the sesame oil in a frying pan and add the pork and vegetables. Fry quickly.
※ In this photo I used maitake mushrooms instead of green pepper.
Add the water, dried harusame bean noodles and mixed seasonings. Loosen, stir and fry over medium heat.
When the bean noodles are rehydrated and the excess moisture is absorbed sprinkle with some pepper. Transfer onto a serving dish and garnish with white sesame seeds.
Story Behind this Recipe
I like the Moranbong brand Japchae seasoning so I tried to recreate my own mix following the ingredients list on the back of the package. It is a little different from the authentic ones but you can still enjoy nice Korean taste with rice.
Why not add onions, green vegetables like garlic chives or bok-choy or shitake mushrooms, shimeji mushrooms or wood ear mushrooms? It is better to add the green vegetables like garlic chives at the finishing stage Step 4. You can retain the colour and texture of the green vegetables. It looks authentic if you garnish with kinshi-tamago (thinly sliced thin omelets) as a topping.