ContentsView article sectionsAbout the South of Seoul ‘A Year to Learn Korean Cooking’ SeriesAbout Japchae 잡채Our First Experience with JapchaeHurdles in Cooking JapchaeWorking With Dangmyeon NoodlesPreparing the Vegetables for JapchaeBalancing Flavors of the Japchae MarinadeThree Japchae Videos to WatchKorean Making JapchaeKorean American Making JapchaeAmericans in Korea Making JapchaeLet Us Know How It Turned OutFollow KimchiRednecksJoin Pyeongtaek Food & FunTry More Recipies in Our Year to Learn Korean Cooking SeriesToday, let’s learn about cooking japchae 잡채. Also known as glass noodles or Korean stir-fried noodles, japchae is loved by Koreans and people all over the world. It is a delicious and healthy dish and most often brought to potluck meals. Whether you’re a seasoned Japchae enthusiast or a newcomer to the dish, this blog will provide you with all the information you need to appreciate and enjoy this classic Korean dish. So let’s get started! About the South of Seoul ‘A Year to Learn Korean Cooking’ Series If you are familiar with the series, skip ahead to learn more about japchae 잡채. Many of us live in South Korea for only a year. Time flies past faster than we can imagine. At South of Seoul, we decided to create a simple series that will offer 2-4 dishes to learn each month so that when you leave South Korea you have a slew of new dishes you feel comfortable making anywhere. This series is a collaboration with Kimchi Rednecks. In 2020, they created the first blog in this series Online Resources for Learning to Cook Korean Food. These two love to have adventures in the kitchen and share the results with their community. Be sure to follow KimchiRednecks on YouTube for other great videos about living life in South Korea. About Japchae 잡채 Japchae 잡채 is a Korean dish that is made with sweet potato noodles (dangmyeon 당면), also known as glass noodles or cellophane noodles. When making japchae, the noodles are cooked until tender and then stir-fried with an array of vegetables such as spinach, carrots, onions, mushrooms, and often with meat such as beef or pork. Then, add a mixture of soy sauce, sugar, sesame oil, garlic, and other seasonings to give it a delicious umami flavor. Often served as a side dish or banchan, japchae also makes a great main dish. This is the go-to dish for special occasions, such as weddings, holidays, or even potlucks. Since it is a versatile dish that can be served hot or cold, japchae is perfect for any season. The texture of japchae is typically soft and chewy. However, the dangmyeon 당면 (sweet potato noodles) provide a unique flavor and texture, setting it apart from other noodle dishes. In addition, the use of a colorful array of vegetables not only adds flavor but also makes it an artistically beautiful dish. Our First Experience with Japchae Chuck does not remember his first experience with japchae. What he remembers most about japchae is that his experiences with this dish often left him unimpressed. He had it as a side dish several times, and the noodles were way too firm for him (possibly due to being slightly al dente or overcooked). However, my experience was much different from Chuck’s. I tried it as a banchan (side dish) shortly after arriving in Korea and really loved the noodles. (My love of sweet potatoes may be the reason!) I also enjoy bell peppers which are frequently in the dish. Therefore, japchae was a dish that I enjoyed immensely, but had never attempted to cook before. Since japchae is such a popular dish, I knew that this was one that I would have to make at home. So, I took on the challenge hoping that maybe Chuck might be won over with good japchae. Hurdles in Cooking Japchae You may experience a few hurdles when making japchae 잡채 for the first time. The three main hurdles you might encounter are 1) working with dangmyeon noodles, 2) preparation of the vegetables, and 3) balancing flavors for the marinade. Let’s look at each of these hurdles and how to best prepare to tackle the challenges. Working With Dangmyeon Noodles If you are unfamiliar with dangmyeon noodles 당면 (sweet potato noodles), this could provide some challenges for you. Sweet potato noodles have a unique texture. Therefore, they require a bit of extra attention during the cooking process. The noodles can become mushy and lose their texture if they are overcooked. While if they are undercooked, they can be tough and chewy. Since this dish boils the dangmyeon noodles first, presoaking is optional. Cooking the dangmyeon noodles for about 8 minutes usually provides a springy and flexible texture. After boiling the noodles, rinse them and then marinate them to prepare them for stir-frying. Please note: Dangmyeon noodles should not be cooked “al dente” (still slightly firm when eaten). Preparing the Vegetables for Japchae Another potential hurdle when making Japchae is the preparation of the vegetables. To give the dish a pleasing visual appearance, cut the vegetables into thin and uniform slices. This ensures that they will cook evenly and maintain their texture. However, overcooking or undercooking the vegetables can also affect the overall taste and texture of the dish. In my research, I also discovered that there are two camps on how to prepare the vegetables for japchae properly. Traditionally, cooks stir-fry each of the vegetables separately to maintain their unique flavor profiles and vibrant colors when mixed in the final dish. Also, the vegetables typically require different cooking times for their textures. However, this method is a bit more time consuming and can feel overwhelming. Many home cooks choose the second method of stir-frying all at one time. This method begins with the carrot, onion, pepper, and a pinch of salt, cooking the vegetables until they are soft. Next, add the mushrooms and another pinch of salt and fry until they are also soft. Then, add the spinach and stir-fry it until it wilts. Once the vegetables are cooked, remove them to a plate to cool … Continue reading A Year to Learn Korean Cooking: Japchae