Eomuk Dangmyeon (Fish Cake and Cellophane Noodles)

Steps

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1. 1
   Soak the cellophane noodles in water while you prepare the other ingredients.
   ▶ ≈0:26
2. 2
   Julienne the onion and carrot; cut the fish cake into thin, elongated strips for even distribution.
   ▶ ≈0:06
3. 3
   Combine soy sauce, oyster sauce, sugar, soju, minced garlic, and sesame oil in a bowl; stir until the sugar dissolves completely.
   ▶ ≈0:42
4. 4
   Lightly coat a skillet with vegetable oil and heat over medium flame.
   ▶ ≈1:03
5. 5
   Stir-fry the onion, carrot, fish cake, and greens until they soften and begin to wilt.
   ▶ ≈1:03
6. 6
   Add the drained noodles to the pan and toss everything together for about a minute to coat the noodles evenly with oil.
   ▶ ≈1:17
7. 7
   Pour in the prepared sauce and toss constantly for about a minute until the noodles are evenly coated and glossy.
   ▶ ≈1:25
8. 8
   Remove from heat, season with black pepper to taste, and garnish with sesame seeds.
   ▶ ≈1:38