Gungjung japchae

Method

1. 1 Sauté each type of vegetable and meat separately in a pan, seasoning each with only salt and sesame oil.
2. 2 The royal version is seasoned with salt instead of soy sauce and sugar like regular japchae, so the noodles are light in color.
3. 3 Coat the egg yolks and egg whites separately into two thin sheets, then cut them into strips.
4. 4 Boil the frozen vermicelli for 6 minutes, then rinse with cold water and mix with sesame oil to separate the strands.
5. 5 Mix the vermicelli with each ingredient by hand, do not stir over the heat.
6. 6 Arrange the different colored strips on the plate, then sprinkle with sesame seeds and egg strands.