Japchae Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 7, 2015
Had to use vermicelli (clear rice noodles) as it's all I had, omitted the beef as we wanted a side dish to our asian pork roast, and didn't boil the spinach as I used the baby spinach and it just wilted nicely when added to the other vegetables toward the end of cooking. Also used shiitake mushrooms which gave it a nice authentic asian taste. Really delicious!
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Reviewed: Sep. 16, 2014
My family Loved this recipe. I replaced the sweet potato noodles with thin spaghetti noodles and didn't add the sesame oil and it was good.
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Reviewed: May 27, 2014
I used sukiyaki-style cut sirloin and bok choy (instead of spinach). I also used a thinner kind of glass noodles than the Korean dang nyun, because these were the ingredients I had on hand. I also used a special soy sauce that had mirin in it. I simplified the steps 3 to 6 by sauteeing the ingredients in the wok, in this order: onions, then beef, then as the beef cooked, julienned carrots, then bok choy (which I had blanched, not boiled). I poured all the sauce in Step 1 onto the noodles, and tossed it to coat evenly. I didn't mix in the veggies and beef, but used them instead as topping. It was delicious! And it tasted so much like the Chap Chae at a favorite restaurant. But I am adding dang nyun to my shopping list, because I plan to cook this again soon!
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Cooking Level: Intermediate

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