Glass Noodles with Mussels and Vegetables in Soy Sauce

Slice the onion into half-rings, cut the carrot into fine strips or grate it using a Korean carrot grater, and slice the bell pepper into strips.

Peel the garlic, press it into a skillet, and sauté for about 30 seconds. Add the onion to the garlic and cook for about 2 minutes, then add the carrot and sauté for another 5 minutes. Add the bell pepper and cook for another 5-6 minutes.

Thaw the mussels and rinse them thoroughly with water, then add them to the vegetables and pour in the soy sauce.

Simmer covered for about 6-8 minutes, then turn off the heat.

Place the glass noodles in a bowl, season with salt, pour boiling water over them, and let sit for 6-8 minutes, then drain the water.