Seasoned with Love: Japchae (Glass Noodles with Sautéed vegetables)
: Japchae (glass noodles with sautéed vegetables) is made by boiling glass noodles, draining and mixing them with stir-fried spinach, carrots, mushrooms, beef and onions. It is both a special dish and a versatile favorite. It has been chosen as one of the most popular Korean dishes in the world, along with Bulgogi, Galbi,, and Bibimbap.
A Classic Dish on Festive Days
: No Korean festivity is complete without Japchae. It has long been perceived as luxurious and elegant dish and was always served on birthdays, weddings and 60th birthday celebrations. Japchae was first created in the 17th century when King Gwanghaegun hosted a place banquet. The Gwanghaegun Ilgi (Daily Records of King Gwanhaegun's Reign) records that Yi Chung, one of the king's favorites, had the habit of personally presenting unusual dishes to the king. Gwanghaegun relished these dishes so much that he would not start a meat until they arrived. Gwanghaegun relished these dishes so much that he would not start a meal until they arrived. Among these, it was Japchae that most captivated the heart of the king. Traditional Japchae was made purely with vegetables, lacking the glass noodles that characterize the current style of Japchae. It was also recorded that thinly-sliced and sautéed vegetables would be placed in a plate and topped with a special sauce, along with Sichuan pepper (cheoncho), black pepper, and ginger powder. The special sauce was concocted by combining pheasant broth, strained soybean pate and wheat flour, and then reducing it to a thick consistency.
Old-style Japchae without Glass Noodle
: The term 'Japchae' is a combination of 'Jap,' meaning 'mix, gather, or plentiful' and 'Chae,' meaning 'vegetables.' Thus, it can be translated as 'assorted mixed vegetables.' The current form of Japchae made with glass noodles became common after a dangmyeon (glass noodles made from sweet potato starch) factory was first erected in Sariwon in 1919. It became popular only after 1930. Recently, first Lady Kim Yoon-ok made Japchae during a CNN interview, drawing considerable attention. Ms. Kim invited reporters form CNN to the Cheongwadae (president residence) and prepared japchae, slicing and pan-frying all the ingredients herself. Notably, when mixing the boiled glass noodles with the other ingredients, she used her hands rather than utensils to demonstrate the traditional mantra that "taste comes form the finger tips of a loving mother."
Ingredients & Quantity
50g beef (top round), 10g (2 sheets) brown oak mushrooms, 3 g Jew's ear mushrooms
(1) 9g (1/2 tbsp) soy sauce, 2g (1/2 tsp) sugar, 2.3 (1/2 tsp) minced greed onion, 1.4g (1/4 tsp)minced marlin, 1g (1/2 tsp) sesame salt, 2g (1/2 tsp)sesame oil, 0.1g ground black pepper
(2) 18g 18g (1 tbsp) soy sauce, 12g (1 tbsp) sugar, 6.5g (1/2tbsp) sesame oil, 3.5g (1/2 tbsp) sesame seeds, 1g (1/4 tsp) salt
70g (1/3 ea) cucumber- 0.5g (1/8 tsp) salt, 30g carrot, 0.5g (1/8 tsp) salt
30g skinned bellflower roots- 2g (1/2 tsp) salt, 150g (1 head) onion
30g mung bean sprouts- 400g (2 cups) water, 1g (1/4 tsp) salt
mung bean sprout seasoning- 0.5g (1/8 tsp) salt, 2g (1/2 tsp) sesame oil
60g (1 ea) egg- 0.5g (1/8 tsp) salt
60g potato starch noodles- 400g (2 cups) boiling water
26g (2 tbsp) edible oil
1. Clean blood of the beef with cotton cloths, shred it into 6cm-long, 0.3cm-wide and thick (45g), then season them with half of the seasoning sauce (1).
2. Soak the mushroom in water for about 1 hour, remove stems of brown oak mushrooms and shred it at intervals of 0.3cm-ide and thick (28g). Separate Jew's ear mushrooms by sheet (18g), season them with remained half of the seasoning sauce (1) respectively.
3. Wash the cucumber y rubbing, cut into 5-6cm-long and 0.3cm-thick roundly, shred them into 0.3cm-wide (23g). Wash the carrot and skin. Cut and slice them into 5-6cm -long and 0.3cm-wide and thick (20g), marinate them with salt for 5min. respectively, and wipe water with cotton cloths.
4. Cut the bellflower roots into same size of the cucumber (26g), wash it with salt by fumbling for 1min. to draw out bitter taste. Skin and wash the lion, and shred it into same size of the cucumber (100g). Remove the heads and tails of mung bean sprouts (26g).
5. Panfry egg as yellow/white garnish, cut it into 4cm-long and 0.3cm-wide/thick.
1. Preheat the frying fan and oil. Stir-fry the beef, brown oak mushrooms and Jew's ear mushrooms respectively for about 2min. on medium heat.
2. Preheat the frying pan and oil. Stir-fry the cucumber and carrot respectively for 30 sec. on high heat. Stir-fry the bellflower roots and onion respectively for 2min. on medium heat.
3. Pour water in the pot, heat it up 2min. on high heat. When it boils, scald mung bean sprouts with salt for 2min., drain water through a strainer (24g), mix it with mung bean sport seasoning.
4. Pout water in the pot and heat it up for 2min. on high heat. When it boils, add potato starch noodles and boil it for 8min. Take the noodles out and drain water, cut it into 20cm-long and mix it with seasoning sauce (2).
5. Preheat the frying pan and oil. Stir-fry the noodles for 2min. on medium heat.
6. Mix the noodles and prepared stuffs together and top with yellow/white garnish.
A version of this article by 'Korean Food Foundation' Great Food, Great Stories from Korea, and 'Hollym' The Beauty of Korean Food: With 100 Best-Loved Recipes.
- The Beauty of Korean Food: With 100 Best-Loved Recipes/ Hollym & Great Food, Great Stories from Korea/ Korean Food Foundation - P.C. http://blog.daum.net/myfoods/8525518 - P.C. http://pjsjjanglove.tistory.com/578 - P.C. http://instagify.com/user/mira__s2/1561387926