チャプチェ（豚こま切れ肉のチャプチェ）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

Rehydrate the mung bean vermicelli in water (not included in the recipe) according to the instructions on the packet.

Remove the core of the onion and slice thinly.
Slice the carrots diagonally into thin strips.
Remove the seeds from the red pepper and chop finely.
Remove the roots of the spinach and cut into 5cm lengths.
Remove the roots of the enoki mushrooms and break them apart.

Add (A) to a container and mix.

Heat a frying pan with sesame oil and place over medium heat.
Add the minced pork, red pepper, carrot and onion and stir fry.
Once the vegetables are cooked, add the enoki mushrooms and komatsuna and stir fry.
Add salt and coarsely ground pepper (to taste) and remove the ingredients.
Add 3 to a frying pan and bring to a boil over low heat.
Add the drained mung bean vermicelli and simmer over medium heat for 3 to 4 minutes.
Once the mung bean vermicelli has absorbed the liquid, turn off the heat and add the ingredients back in, mixing.

Place 4 on a plate.
Sprinkle with white sesame seeds and coarsely ground pepper (for finishing) to finish.