Steps

1. Cut 2 green bell peppers (40g) in half lengthwise, and slice them diagonally without removing the seeds or stem.
   🕒 03:11
2. Slice 40g carrot diagonally without peeling, then julienne.
   🕒 03:28
3. Julienne 1/4 onion (50g).
   🕒 03:52
4. Grate 5g ginger with the skin on. Peel and grate 5g garlic.
   🕒 03:55
5. Gather 160g thinly sliced pork and cut into thin strips. [Pro Tip!] Thin strips make the meat tender and easier to pick up with chopsticks. Since everything will be cooked, it's okay to cut the meat and vegetables on the same cutting board this time.
   🕒 04:06
6. Heat 1 tbsp sesame oil in a frying pan, add 160g thinly sliced pork, season with salt and pepper to taste, and stir-fry.
   🕒 04:34
7. Once the pork is cooked through, add all the chopped green bell peppers, onions, and carrots, and stir-fry until coated with oil.
   🕒 05:03
8. Once the vegetables are coated with oil, add the grated garlic and ginger and stir-fry.
   🕒 05:27
9. Once the vegetables are tender, first add 1 tbsp sugar and mix well. [Pro Tip!] Adding sugar before other liquid seasonings helps prevent sticking.
   🕒 05:46
10. Next, add 1 and 1/2 tbsp soy sauce, 2 tsp oyster sauce, and 4 dashes of MSG, then stir-fry to combine.
    🕒 05:59
11. Push the ingredients to one side of the pan, add 240cc water and 2 tbsp sake to the empty space, and bring to a boil.
    🕒 06:36
12. Once boiling, add 40g potato starch vermicelli and simmer for 4-5 minutes, mixing with the other ingredients. [Pro Tip!] Using thicker vermicelli made from potato starch helps the sauce thicken and gives it an authentic japchae texture.
    🕒 07:04
13. Once the vermicelli has absorbed the liquid, thickened, and is cooked through, turn off the heat.
    🕒 08:37
14. Serve on a plate, sprinkle with chili oil to taste, sesame seeds to taste, and green onions to taste, then it's ready.
    🕒 08:44