A must-have holiday! How to make luxury japchae that doesn't get soggy even after a few days.

Ingredient

400g of soaked glass noodles
200g pork
1/2 onion
1/3 carrots
1/2 paprika (red, yellow)
1 green bell pepper
3 shiitake mushrooms
50g of tree ear mushrooms
a handful of chives
4 tablespoons of sesame oil
3 tablespoons of ground sesame
Salt

Meat seasoning:
1 tablespoon soy sauce
1 tablespoon of cooking wine
1/2 tablespoon of sugar
1/2 tablespoon minced garlic
Pepper

Noodles sauce:
80ml of soy sauce
2 tablespoons of cooking wine
a tablespoon of brown sugar
a tablespoon of starch syrup
2 tablespoons cooking oil