Japchae

Dish information

Japchae, a vibrant and savory Korean dish, translates to 'mixed vegetables,' though glass noodles (made from sweet potato starch) are its defining ingredient. Its origins trace back to the royal court of the Joseon Dynasty, specifically to the early 17th century during the reign of King Gwanghaegun. Legend has it that Yi Chung, a royal chef, created japchae as a new dish for the king's banquet. Initially, it consisted only of stir-fried vegetables and mushrooms, without the glass noodles we associate with it today. The king was so delighted that he frequently asked for it, eventually promoting Yi Chung to a high-ranking position. The inclusion of glass noodles became common practice much later, likely in the 20th century, as they became more widely available. Japchae is a staple at Korean celebrations, holidays like Chuseok (Korean Thanksgiving), and special family gatherings, symbolizing prosperity and longevity due to its long noodles. It's often served as a banchan (side dish) or as a main course with rice. Its preparation demonstrates the Korean culinary philosophy of 'obangsaek,' emphasizing five colors (red, green, yellow, white, black) for both aesthetic appeal and nutritional balance. Each ingredient, from spinach and carrots to shiitake mushrooms and beef, is typically stir-fried separately before being combined to maintain its distinct flavor and texture, a testament to the meticulous care in Korean cooking.

Timeline

• 1600s

  Japchae is believed to have been first created in the royal court of King Gwanghaegun during the Joseon Dynasty, originally without noodles.

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  1900s

  Glass noodles (dangmyeon) became widely incorporated into japchae recipes, transforming it into the dish known today.

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  1960s

  Commercial production of sweet potato starch noodles (dangmyeon) increased, making japchae more accessible in Korean households.