Basic HTML Version
58
{ }
Japchae originally consisted only
of vegetables. When sweet potato
noodles became widely available, they
were added to the yummy dish
Japchae
SouthKorea
Versatile roots
Jap
for “stirred” and
chae
for
“vegetables”, japchae was first
presented in the 17th century at a
palace party. King Gwanghaegun —
who was responsible for the rebuilding
of Changdeokgung Palace in Seoul —
was so taken by the dish that he made
it a royal standard. These days, japchae
is made by stir-frying brownish-gray
dangmyeon
(sweet potato-based,
cellophane-like noodles introduced
only in the early 20th century) in
sesame oil with various julienned
vegetables. This special-occasion dish
— variously a starter or main, hot, cold
or flavored with soy sauce and sugar
— can also be found served on a bed
of rice
(japchae-bap).
Which is why it’s
easy to see how the versatile japchae
spiraled into its many varieties — this is
one of the easiest and tastiest dishes to
cook and pair with, whether at home or
in restaurants.
PHOTO
LESTER LEDESMA