Season the pork for japchae with 1T oyster sauce or flower salt pepper.

Boil and chop two fresh shiitake mushrooms or soak them in dried shiitake mushrooms to squeeze out the water, and season them with dark soy sauce and sesame oil.

Parboil shrimp and squid and strain them through a sieve.
Shred the egg by frying the egg, cut the creamy into bite-size pieces, and cut the paprika bell pepper into bite-size pieces.
Place shrimp, bell pepper, paprika, carrot, eggplant, and creamy in a round, large dish.

Stir-fry 1 meat seasoned with cooking oil in a pan, stir-fry sliced onions, add chives, and stir-fry them until they are slightly breathless, and put them in the center of 5.

Grease a pan with cooking oil and stir-fry the seasoned 1 meat, stir-fry the sliced onions, add chives, and stir-fry them until they are slightly out of breath, and put them in the center of 5.

Just before eating 5, scoop it out in a basket and put it in a bowl, season it with 1/2t of flower salt and 1t of sesame oil, and put it around the stir-fried meat of 7.

Mix 1T, 4T of vinegar, 3T of sugar, 2T of water, 1T of sesame seeds, 1T of minced garlic, 1T of soy sauce, 1t of sesame oil, and 1/2 of flower salt together to dissolve well so that there is no lump of mustard.

Since the people who eat it with you have different preferences for mustard sauce, sprinkle the sauce moderately and mix it, and sprinkle more sauce on your personal plate according to your personal preference.