Steps

1. Boil the mung bean vermicelli according to package directions.
   🕒 00:45
2. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon. [The Key Tip!] Removing the seedy part is crucial as it contains a lot of moisture and can make the salad watery.
   🕒 00:57
3. Thinly slice the deseeded cucumber. [The Key Tip!] Slicing thinly will help release more moisture later.
   🕒 01:37
4. Fold the cooked ham slices in half and then cut them diagonally into thin strips. [The Key Tip!] Avoid cutting too finely; aim for strips that retain some texture.
   🕒 01:49
5. In a bowl, whisk together 1 egg and a pinch of salt.
   🕒 02:11
6. Heat some sesame oil (not included in the ingredient list) in a frying pan and pour in the beaten egg. Cover and cook until the surface is set. [The Key Tip!] Cook it thick to absorb flavor and color, and to add moisture. No need to flip.
   🕒 03:02
7. Cut the cooked omelet into three equal pieces, stack them, and slice them into strips of similar width to the ham. [The Key Tip!] No need for precise cuts; aim for an approximate width.
   🕒 03:43
8. In a bowl, combine 1 tbsp vinegar, 1 to 1.5 tbsp soy sauce, and 0.5 tsp granulated sugar. Mix well until the sugar is dissolved.
   🕒 04:19
9. Add 0.5 tbsp sesame oil, 0.5 tbsp vegetable oil, and Japanese mustard paste (to taste) to the dissolved mixture. Stir again to create the dressing. [The Key Tip!] Adding mustard paste helps the oil and liquid emulsify and adds a flavorful accent.
   🕒 04:41
10. Drain the boiled vermicelli and rinse it under cold water. Squeeze out the moisture thoroughly. [The Key Tip!] If not squeezed well, the salad will be watery.
    🕒 05:31
11. Combine the squeezed vermicelli and sliced cucumber in a bowl. Add 1 tsp granulated sugar and massage with your hands. [The Key Tip!] Massaging with sugar draws out excess moisture, making it easier for the dressing to penetrate. Using salt would make it too salty.
    🕒 06:05
12. Squeeze out the moisture from the sugared vermicelli and cucumber mixture again, and then pat dry with paper towels.
    🕒 07:04
13. Add the prepared dressing to the squeezed vermicelli and cucumber. Toss well to coat. [The Key Tip!] Ensure the cucumber and vermicelli fully absorb the flavors.
    🕒 07:17
14. Add the sliced ham and omelet to the coated vermicelli and cucumber. Sprinkle with ground white sesame seeds (to taste) and gently toss everything together. [The Key Tip!] Mix gently to avoid breaking the omelet or ham. The sesame seeds add aroma and help absorb some moisture.
    🕒 07:46
15. Serve in a bowl, arranging lightly.
    🕒 08:20
16. Garnish with additional ground white sesame seeds (to taste) if desired.
    🕒 08:52