Japchae (Korean Glass Noodle Stir Fry)

Instead of using spinach, I used bok choy. This was very good. I've always loved Japchae, but other recipes I've tried just weren't the ones. This is the closest recipe to what I remember it tasting like when my Korean friend gave me some.

It was tasty. But oh boy, it took me so long to make because of the multiple steps.

It was a little too oily and salty but good otherwise. Next time, I'll cut the salt and oil.

My family loves when I make this. I personally cook more meat so it's a bit more filling.

Add more sesame oil, mirin and soy sauce

Used marinated chicken thighs, 1 onion, 2 mini cucumbers (cut into matchsticks), 2 peppers, carrots, and rehydrated shiitake. Cooked all the veggies together (adding them at different times for crispness) then added 2 tbsp of the noodle sauce plus 2 chopped garlic cloves. Chicken marinade: 1 finely chopped garlic clove, 1/2 tbsp mirin, 1 tbsp dark soy sauce, 1 tsp sesame oil, 1 tbsp cornstarch. Noodle sauce: 1 tbsp mushroom soy sauce, 1.5 light soy sauce, 1.5 tbsp dark soy sauce, 1 tbsp honey, 1 tbsp brown sugar, 1 tbsp sesame oil, 1/4 tsp white & black pepper mix.

Love, love, love this recipe! Although, it is complex to prepare, the cook time is only a few minutes. We've been making this on special occasions for some time now.