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1
Peel then cut the cucumber and carrots into thin slices, lengthwise about 6 cm long. Make sure you discard the cucumber seeds. Marinate in salt (about 2 teaspoons) for five minutes and squeeze out excess water. Slightly pan fry the vegetable slices in sesame oil for about one full minute. Set aside in a small bowl.
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2
Cut spring onions into long, thin slices and pan fry lightly. Set aside in a small bowl.
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3
Marinate mushrooms in salt with 2 tablespoons of water. Mix the salt with your hands, making sure mushrooms are marinated well. Drain any excess water. Slightly pan fry the mushrooms in sesame oil for about two minutes, or until they turn into a darker shade of brown. Set aside in a small bowl.
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4
Beat one egg and fry into a thin layer. Cut the egg into thin slices (about 6 cm). Set aside for garnish later.
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5
Boil the cellophane noodles (test occasionally for tenderness). The noodles should be soft but firm; if they are almost clear then its ready. Rinse the cellophane noodles in cold water, be sure to rinse out any excess water.
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6
Transfer the noodles into a frying pan, add 2/3 cup of soysauce mixed throughly with 2/3 cup of white sugar. Add 1/4 cup of sesame oil. Simmer till the mixture thickens and evaporates while stirring continously. Make sure you mix the mixture well until the noodles have a light brown color. Add 1/3 cup sugar, and mix well under meduim heat. Add the vegetables prepared earlier, season with salt and pepper to taste.
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7
Place the chapchae on a large plate, sprinkle sesame seeds and top with egg slices.
