This is my 5th time making jap chae this month and I feel like
I finally have the flavor profile correct (at least I think. I'm going
to make it again for a friend of mine who is Korean so she can
give me some input on adjusting flavor.
Note: I took the picture using an old camera that has horrible
picture quality. Colors do not show through and everything
is dark and almost sepia toned. We can pretend it's a picture
from the 70's or something -.-
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