Transform Japchae into Chijimi

• 200 grams Japchae or stir-fried cellophane noodles
• 100 ml Water
• 5 tbsp Cake flour
• 1 tbsp Katakuriko
• 1 packet Bonito flakes
• 1 tbsp Toasted sesame seeds
• 1 Black pepper

1. If the japchae has cooled into a clump, lightly microwave it to loosen up the noodles.
2. Cut the noodles into 1-2 cm lengths.
3. I recommend using scissors to avoid dirtying your cutting board.
4. Combine the ingredients in a bowl, then mix in the japchae from Step 1.
5. Pour a generous amount of sesame oil into a frying pan, then spread the mixture out into a very thin pancake.
6. Fry both sides until golden brown, then serve.
7. It tastes good as-is, but I recommend serving it with mayonnaise if you're using japchae leftovers If you're using stir-fried cellophane noodle leftovers, since flavorings vary, use your choice of sauce.
8. This is the recipe I used for making japchae.
9. Even without meat, this japchae is delicious.

japchae, water, flour, katakuriko, flakes, sesame seeds, black pepper

Taken from cookpad.com/us/recipes/145936-transform-japchae-into-chijimi (may not work)