Japchae

Once associated with the Korean royal court, today the noodle dish japchae is beloved by all, especially during Korean festivities.

Centuries ago, it primarily consisted of stir-fried vegetables without noodles. During the 1900s it evolved to today’s familiar version, which is based on dangmyeon glass noodles made of sweet potato starch. Alongside these noodles and vegetables — and often meat like beef — the flavor base is a combination of sesame oil, garlic, soy sauce, and a bit of sugar, making it savory and aromatic with a hint of sweetness.

Different varieties include different ingredients, but commonly you’ll find thinly-sliced carrots, spinach, mushrooms, onions, and sometimes meat. Green onions and sesame seeds are a common garnish too. Altogether, this makes the final dish quite vivid, with splashes of color. It can also be served hot or cold.

Like bibimbap, ingredients are traditionally prepared separately and then assembled together.  This allows everything to be cooked just perfectly so vegetables still have some crunch and the noodles are springy.  Most vegetables are stir-fried, while spinach is typically blanched before being added.

You can find all the ingredients for homemade japchae in our grocery department, including the dried noodles and produce department.  If you’re not making it vegetarian, visit our meat department for just the right cut of meat.