This Korean noodle dish is a huge crowd pleaser and worth the effort. My Korean friends tell me that it is made for happy occasions. You could, of course, just fry everything together but the result would be wet, muddy in flavour and texture and not that happy. Cooking each ingredient separately gives it the respect it deserves and results in a great looking and great tasting dish. It is also good the next day, straight out of the fridge. <br /> <br />Japchae can be made vegetarian by omitting the beef, and gluten free by using gluten free soy sauce. Fry the onions slightly then add the beef seasonings for the vegetarian version.

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