Japchae

Prepare raw chopped cucumber, radish, Cham mushroom, manna lichen, pyogo mushroom, and mung beans plant. Boil and tear chinly balloon flower, clover, dried slices of young pumpkin, shepherd's purse, dropwort, spring onion, edible shoots of a fatsia, bracken, spinach, gourd, egg apple and pheasant meat. If there is no ginger, use dried ginger or vinegar-pickled ginger. Season with pepper, sesame oil, dark soy sauce, flour and chop all sorts of ingredients to thin pieces. Fry each with oiled soy sauce and put on a wide bowl by mixing some together or separating. Sprinkle an adequate amount of chopped pheasant meat on it and cheoncho, pepper and ginger as well. Filter thick paste to have moderate taste. Add sesame oil and flour. If the taste is good, boil it over once. Do not make the source thick. As for wax gourd, parboil quickly when it is fresh. For coloring, use ballon flower and cockscomb for red or wild grapes. There is no need to get all those materials above. Just do with the materials that you can get easily.