Finding the best Japchae in the city — a personal search

I spent three months trying every version of Japchae I could find locally. The variation in quality is extraordinary. The best version handled doenjang fermented soy with genuine knowledge and the fiery and fermented result was noticeably superior.

the communal banchan side dishes are as important as the main. The winning restaurant had the right a home banchan spread feel — unpretentious and focused on the food. soju was suggested correctly. Worth the search. When Japchae is made properly it's a completely different experience.