One of the new family favorites tonight as I count down to heading home for a few days for meetings: Japchae and Gochujang chicken.
I used the other half of the giant pack of sweet potato noodles I had ordered a few weeks ago, and it somehow seemed like less volume than last time 
The chicken could have used more of everything imo (especially gochujang) but I pan-fried and then roasted it, which resulted in a juicier outcome, so that made up for it.
Man, I love Japchae! I was telling mom how it’s weirdly expensive for a small portion at restaurants, and yet so inexpensive to make at home. She said isn’t that true of everything? Probably. But paying close to $20 for a scant portion of Japchae when I can make 10x that for maybe $5 just seems off. (Now Pajeon? I’ll pay up for that only because I’ll never use the excessive amount of oil necessary for the same outcome at home 
)
