Japchae

Japchae (also spelled chapchae or chapche) is a popular Korean dish made from sweet potato noodles, stir-fried in sesame oil with various vegetables, sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served either hot or cold. This dish is served at Korean parties and special occasions, with seasonal vegetables added.

History

Japchae was first made in the 17th century, for the Korean royal court during the Joseon Dynasty. The dish was made without noodles at the time, and the main ingredients were thinly sliced vegetables and mushrooms. The dish's name, japchae, literally means "mixed vegetables" in Korean.

Ingredients and Preparation

The main ingredient of japchae is dangmyeon, sweet potato starch noodles. These are combined with a variety of vegetables, including spinach, carrots, onions, and mushrooms. The vegetables and noodles are stir-fried separately to maintain their vibrant colors. Meat, usually beef, and a sauce made from soy sauce, sugar, and sesame oil are added. The dish is garnished with sesame seeds and slivers of chili.

Variations

There are many variations of japchae. Some versions may include different types of mushrooms, such as shiitake or wood ear mushrooms. Other versions may include bell peppers, cucumbers, or other types of vegetables. Some people also add seafood or tofu to their japchae.

Cultural Significance

Japchae is often served at Korean parties and special occasions. It is considered a festive dish and is often served on a large platter with other side dishes. In Korea, it is common to eat japchae on Chuseok, the Korean harvest festival, and on Seollal, the Korean new year.

See Also

• Korean cuisine
• Bibimbap
• Bulgogi
• Kimchi

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Japchae

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  Japchae

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  Dangmyeon noodles used in Japchae

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  Japchae served as part of a Korean meal