Reviewed: Mar. 15, 2012

Kind of strange to have asparagus with japchae, so I replaced it with spinach. This is sort of bland as is, so next time I'll possibly do 1.5x the soy sauce + sugar mixture and double the sesame oil. I also put in a bit of rice vinegar into the sauce mixture, to give it a bit of tang. Be careful not to add too much oil while stir frying (although the noodles stick to the pan easily...) or it'll become a bit too oily. Yummy and much cheaper than buying it at a Korean supermarket!

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Reviewer:

mayura

Cooking Level: Intermediate

Reviewed: Feb. 23, 2012

Being Korean, my mom use to make this all the time for us....family and friends. Sometimes she would add beef or chicken...but it's great with or without. I made it the way you have it written, and it came out delicious!

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Reviewer:

windyjo

Home Town: The Woodlands, Texas, USA

Reviewed: Feb. 23, 2011

Mmmm... I love the flavor - salty, sweet and pungent. I used Korean sweet potato starch noodles - I don't know that is the same as the recipe. I used a whole onion & I was too lazy to cut match-stick carrots, so I shredded them instead (that might have made them a little wet, but it was still good). I used spinach instead of asparagus & fresh mushrooms instead of dried shiitake. Great recipe! Thanks for sharing!

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Reviewer:

Momi

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

Reviewed: Jan. 31, 2011

Few missing ingredients in this, Beef for example is important, Beaten eggs thats sliced thinly is another missing ingredient. Asparagus is not included in the traditional receipe either. Koreans eat this dish when there is something to celebrate or they are entertaining guests.

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Reviewer:

kellyjelly

Reviewed: Jan. 16, 2011

I thought it was good. Milder than I thought it would be, but still tasty.

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Reviewer:

JeanieMomof2

Cooking Level: Intermediate

Reviewed: Jun. 16, 2010

Forgot to soak the mushrooms so I left them out. Also swapped blanched spinach for the asparagus and tossed in a few leftover sprouts.

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Reviewer:

PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Mar. 31, 2010

I thought it was pretty great although it could have used more flavor. i can't blame the recipe since i made some substitutions. i added crumbled tofu and i used oyster mushrooms instead of shiitake. i didn't have asparagus so i omitted that.

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