The Korean dish, Japchae, originally was made of only vegetables stir-fried together, but sometime in the early 20th century, noodles snuck into the recipe, and that’s the way we eat the dish today.
By Jacqui Gable
Japchae is usually served room temperature or chilled as part of the meal’s banchan, or set of side dishes. Originally, it was made of only vegetables stirfried together, but sometime in the early 20th century, noodles snuck into the recipe, and that’s the way we eat the dish today. Some japchae recipes call for beef, chicken, or seafood. Add whatever vegetables are in season where you are, and slice them into strips so they mix easily with the noodles. Here’s a simple and common vegetarian version cooked both at home and in restaurants.
Recipe from Korean Cooking Lab.Print
Jacqui Gabel hails from Minnesota and lives in Seoul. Her motivation to travel stems from a yearning to learn through food, and she is particularly interested in what people eat for breakfast. Jacqui has waitressed, taught kindergarten, designed pantyhose, and sold wine and costume jewelry. Once a week, she visits her friend Hye Rae's Seoul kitchen, and they show each other a thing or two of what they know. If the recipe is Korean, she learned it from Hye Rae. Jacqui loves to cook and feed, and she writes about travel, food, and identity on her blog.