Prepare the ingredients for the rice cake japchae by trimming and cutting them. You can cut it similar in size and length to garaetteok. You can chop it into finger-sized pieces and prepare it. To match the colors, I prepared green bell peppers, red bell peppers, and yellow bell peppers. Onions and oyster mushrooms are also torn apart. And there are cabbage leaves, so I cut the cabbage leaves into similar sizes and lengths, so I'm ready!!

I'll season the bulgogi. I bought it with beef bulgogi.

Add minced garlic and ginger.

Grind pears, onions, and apples for sweetness and tenderness. Then it's sweet, but the meat is very, very tender.

And for the seasoning, please make it brewed soy sauce. Add pepper, cheongju, and sesame oil and mix them well.

There's no sugar in it. I didn't add plum juice. Apples, pears, and onions are sweet enough anyway. Put the marinated beef in the refrigerator and let it ripen for 2-3 hours.

Cut the rice cake while it's ripening. Cut it into 4 pieces after cutting it into long fingers.

If the meat is well aged, grill the meat first in the pan.

When the meat is cooked well, put the meat aside and stir-fry other ingredients in the seasoning.

When the vegetables are a little out of breath, now stir-fry them with meat. I didn't add any other seasoning. Stir-fry other ingredients only with the seasoning of the meat itself.

Mushrooms, paprika, bell peppers, and onions will cook quickly, so just stir-fry them until the rice cake is soft. It's fried very quickly.

Lastly, turn off the heat, return the sesame oil, and sprinkle sesame seeds.

For some reason, I thought the blue color was disappointing, so I sprinkled the chopped chives on top.

Mix meat, rice cakes, and various vegetables in a dish and put them in a generous amount. And if you sprinkle a bit of sesame on top for the shape, you'll be done with Sumine's side dishes and rice cake japchae.