1. Wash the carrots, peel them, and cut into filaments.
2. Heat the oil in the wok, add the carrot shreds, stir fry until broken, and set aside for later use.
3. Wash spinach and cut into sections, using only the stem. Put water in a saucepan, put a little salt and a few drops of salad oil, and bring to a boil. Add the spinach and blanch, then rinse with cold water and set aside.
4. Soak the vermicelli in cold water first, put water in a boiling pot to boil, add the vermicelli and cook, then rinse with cold water and set aside.
5. Put the vermicelli, carrot shreds, and spinach in a stainless steel basin. Add seasonings: Korean hot sauce, salt, monosodium glutamate, sesame oil, sugar.
6. Grab the condiments and ingredients with your hands. You must use your hands. I personally think that the dishes prepared in this way taste better.
