How to Make Baek Jong-won's Authentic Japchae

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   1. Preparation

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   Soak the glass noodles in water for at least 30 minutes to an hour before cooking [03:52].

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   Julienne the onion lengthwise [04:19], carrot [04:44], and green onion [04:56]. Slice the soaked wood ear mushrooms into bite-sized pieces [05:08].

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   2. Stir-frying Ingredients

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   Heat cooking oil in a pan and stir-fry the pork strips until fully cooked [05:32].

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   Next, stir-fry the julienned onions with a pinch of black pepper until translucent [06:21]. Stir-fry the carrots with a pinch of salt [06:55], and briefly stir-fry the wood ear mushrooms [07:16] and green onions [07:25] separately to remove excess moisture. Set all stir-fried ingredients aside on a plate [07:34].

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   3. Blanching and Boiling

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   Blanch the spinach in salted boiling water for about 10-12 seconds [08:09], then immediately rinse in cold water, squeeze out the moisture, and separate the leaves [08:18].

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   Boil the soaked glass noodles in the same boiling water for about 20 seconds until tender [08:50]. Rinse the cooked noodles in cold water to stop the cooking and drain thoroughly in a sieve [10:04].

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    4. Mixing and Seasoning

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    Cut the drained noodles into manageable lengths using scissors [10:28] and place them in a large mixing bowl along with the stir-fried meat, vegetables, and blanched spinach [10:32].

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    Add minced garlic [11:21], brown sugar [11:37], soy sauce [11:58], and salt [12:01]. Add sesame oil [12:22], toasted sesame seeds [13:13], and black pepper [12:30]. Mix everything thoroughly by hand until the seasonings are well-distributed [12:44]. Optional: Add caramel color for a richer look [13:19] or MSG for extra umami [12:43].