First saute 1 sliced/chopped onions, add a small can of mushrooms, and continue stirring until the onions are slightly brown. Then add half a bag (approx. 1/2 lb) of the Korean rice sticks and about a cup of water. Bring to a boil.
Cover the pan and allow the rice sticks to cook over medium-high heat (for just a few minutes). The rice sticks are ready when you can poke through it with a chopstick or almost "cut" it into halves with the spatula.
While the rice sticks are cooking, I microwaved some honey battered chicken sticks... I didn't have fresh meats at home... it seemed to work! (If using fresh beef, pork, or chicken, start the whole cooking process by throughly cooking the meat first before adding the veggies.)
After the rice sticks were fully cooked, I added the chicken sticks into the pan, stirred everything together, and then added some Korean fruit-based barbeque sauce (or bulgogi) and 1/2 T of chopped garlic. Mix well. When the liquid is reduced and all pieces are seasoned, turn off the heat and sprinkle with some Shichimi to taste.
It was yummy! I think I'm going to experiment with different sauces and ingredients later on.