Comments on: Japchae (jabchae, chapchae or chapchee), a Korean noodle dish

By: Connie

Connie — Fri, 09 Sep 2011 19:43:43 +0000

Light soy sauce is less salty and lighter in color.

By: lei

lei — Fri, 09 Sep 2011 14:58:23 +0000

hi ms connie what is light soy sauce?can i use the regular soy sauce available in the market here like datu puti?thanks

By: Kasumi

Kasumi — Fri, 31 Dec 2010 05:13:51 +0000

So I made this japchae for dinner tonight. Wow!! The flavors are out of the park (and in my haste I even forgot the fishsauce). You are my hero. Thanks for this post.

By: Shiyun

Shiyun — Fri, 13 Nov 2009 11:50:04 +0000

Hi!
I love to eat japchae. However, japchae is made using dangmyeon which is made from sweet potato starch whereas sotanghon is made from mung beans. They taste nearly the same, but if you try using dangmyeon, it tastes even better! =)

By: maricel

maricel — Tue, 24 Feb 2009 14:10:53 +0000

hello, i have been following your blog for quite sometime now. though, inconsistently youre one of the few that comes to my mind when i want to read a sensible blog. i have been wanting to make koean foods and blog it.im a filipino yet i crave for korean food and i have a spicy apettite!anyway thanks for inspiring me and keep posting!