There a bunch of tricks to making yummy japchae: My mom told me you need to aerate the noodles while cooking them, and even add a bit of cold water to the boiling water here and there to keep them chewy. You definitely need to saute the veggies one by one instead of together. This way you can truly taste all the different flavors. I also like to “filet” my bell peppers so they are really like “matchsticks.” I don’t like it when the peppers are too thick—it tastes and looks clunky and japchae is meant to be served in royal palaces. I don’t like to cook my noodles in the sauce as that will result in soggy overcooked noodles. The magic to japchae is keeping those noodles bouncy. Another trick I like to use is adding a bit of the water the noodles were cooked in to the sauce before stirring vigorously to achieve that lovely emulsification. Also, use good sesame oil, since it is the primary flavor of the sauce. If you can, try and get some from a Korean grocery store. Sesame oil ...