• Add dried shiitake mushroom, dried black fungus mushroom, and dried glass noodles in a container. Fill it up with water and keep in the fridge overnight to rehydrate the ingredients.
  
• Cut rehydrated noodles in half.
  
• Squeeze water out of rehydrated shiitake mushrooms. Slice the shiitake mushrooms thinly and put it into a bowl.
  
• Cut rehydrated black fungus mushroom into small pieces.
  
• In a bowl, add "Japchae sauce" ingredients together and stir well.
  
• Take ½ tablespoon of the sauce and mix with sliced shiitake mushroom. Set aside.
  
• Cut & slice the vegetables: slice onion thinly. Julienne the carrot. And cut red bell pepper into matchsticks.
  
• Rinse and drain spinach.
  

To stir-fry

• Heat a pan over medium-high heat. Coat with 1 tbsp of vegetable oil.
  
• Add sliced onion and julienned carrot. Season with ¼ tsp of salt. Stir-fry for 1-2 min. until onion is semi-translucent and the carrot starts to release the orange hue.
  
• Add red bell pepper and marinated shiitake mushroom. Stir-fry for another min.
  
• Add glass noodles, Japchae sauce, and black fungus mushroom all at the same time. Cook until the glass noodle is translucent.
  
• Turn off the heat. Add spinach, stir & cook with the residual heat until the spinach is wilted.
  
• If desired, add a drizzle of sesame oil and mix together.
  
• Garnish with toasted sesame seeds and serve.