Hello, Kye I made JapChae this week following your recipe. It was the best looking JapChae so far. My JapChae was always like "lots of noodle, not enough toppings" just like you mentioned in your book. I made a mistake though, instead of using Korean soy sauce, I used Kikkoman Memmi soy sauce with the same measure of brown sugar. So it was a little too sweet for me. When I got Korean soy sauce the next day, I added the sauce and cooked it in a pan for awhile. It was a little salty but better than being too sweet. I am confident that my JapChae from now on will be presentable to anyone. The best part about following your recipes is that it's not that hard. Many thanks! |
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