I've actually made this once before. But this time I used too much Korean vermicelli.
According to my Korean friend, they now boiled vermicelli in boiling water with soy sauce and sugar, so that they don't have to flavor it in the fry pan. Making it less greasy. Maybe I will use the new method next time. Stir frying again with the veggies did make it quite oily.
And I finally learnt how to make Korean wakame soup. The point is to stir fry the soft wakame in sesame seed oil and garlic before pouring soup stock into the pot. Hey that's why there is a little bit of oil in this soup!!!
I made it with some light soup stock so it didn't turn out very flavorable. Will try to make it with richer soup stock next time.
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