JAPCHAE
i found this recipe surprisingly under-seasoned to my palate. I had to triple the garlic and sesame oil and double the soy sauce.
I sautéed (and seasoned) each vegetable separately. I used fresh oyster and king oyster mushrooms, onion, and scallions. Forgot the carrots and snow pea leaves I had planned to use instead of spinach - maybe I’ll add them later, it’s a big batch of noodles.
Having eaten and made a lot of Japchae I wouldn’t recommend this recipe vs Maangchi or Koreatown, though it would be fine as a starter version.
(Oh - I finished the soy sauce in front and just reached for the bottle behind without thinking about it, and of course it was dark soy sauce, which is the the noodles are so dark!)
