Seasoning A:

• Cooking Alcohol (Sake): 1 tbsp
• Sugar (preferably brown sugar): about 1 tsp
• Soy sauce: 2 1/2 tbsp

How to:

1. Salted Tosakanori seaweed should be rinsed twice with water to remove salt. After that, soaked in water for about 3 minutes to remove the excess salt.

2. For Dried Tosakanori seaweed, soak it in water for 4 minutes to rehydrate.

   
   

3. ※ When soaking in saltwater, make sure to thoroughly rinse off any debris or foreign objects that may have gotten inside. If there are any discolored parts, it's best to remove them.
4. Boil the glass noodles for 1 minute less than the package instructions. Rinse with cold water and drain well.
5. Heat a large frying pan, add sesame oil, and sauté the ground chicken with salt, pepper, and grated garlic over medium heat until the chicken starts to turn white.

6. Add the onion and carrot to the pan and stir-fry for about 1 minute. Then, add the napa cabbage and increase the heat to high. Stir-fry until the vegetables are well mixed and starting to soften.

7. Add the garlic chives and Seasoning A. Stir well to combine. Once the vegetables are tender, add the glass noodles and Tosakanori. Turn off the heat.

8. Add white sesame seeds and adjust the seasoning with salt, pepper, or soy sauce if needed. Serve warm, garnished with lemon and the reserved Tosakanori. 

Tosakanori pairs perfectly with a variety of vegetables and noodles, enhancing any dish. For this recipe, I used napa cabbage to create a delicious Japchae-inspired dish. Enjoy the combination of textures and flavors with this versatile seaweed!