I just attempted to make Jap Chae at home using this recipe. I was so excited to make the attempt as I adore having Jap Chae when I go out.
It wasn't exactly like the Jap Chae I've had at Mondoo Bar or Bonjoo, but it was pretty close for a home version and surprisingly easy. I think my excessive use of carrot shreds caused the dish to be more orange than usual. Come to think of it, maybe that explains the difference in flavor. That and the noodles, I went ALL OVER trying to find glass noodles. Where do restaurants get them?!
Anyway, given Shitake mushrooms short lifespan, I would pare down the recipe if you are cooking and consuming solo. Somehow I never remember that is an option. Sigh.