Made japchae for the first time, kids surprised me!

So it's been snowing like crazy here in Chicago the last few days and I finally decided to tackle japchae after putting it off for months, mostly because I was intimidated by soaking those sweet potato noodles. Turns out it's not that bad, just kind of a lot of separate pans going at once, carrots, spinach, that mushroom I can never pronounce right, and I had bulk beef from Costco so I threw in way more than the recipe called for. My middle kid, who normally picks around anything with vegetables, actually went back for seconds which almost never happens! I did cut back on soy sauce and sugar a bit since I'm always trying to keep things milder for the little one, and it still tasted great to me. Anyone else make a giant batch of this on a weekend and just eat it for days, or does it not hold up well in the fridge?