Japchae

 Definition

Japchae is a Korean dish which is popular at feasts or during festive days. It is made by putting pan-fried vegetables into sweet potato noodles (called dangmyeon) and stirring them on a pan. Originally, it was one of the palace foods served by mixing the steamed vegetables of thinly-sliced cucumber and radish,  bean sprouts and ballonflowers only. These days, dangmyeon is a major ingredient of Japchae.

 Origin

There is an episode as an origin of Japchae. During the period of King Gwanghaegun in Joseon Dynasty (Reign 1608~1623), one day, king was tired of eating various kinds of loyal delicacies. He asked his subjects, “Isn’t there any better tasty food?” Then, an official named Lee Choong has prepared and served Japchae. King was very delighted with the taste of Japchae and offered him a high position.

Japchae is categorized into Mushroom Japchae, Pine mushroom Japchae and Korean leek Japchae depending on major ingredients. The name, Japchae, literally means a mixture of vegetables ('Jap' means a mixture, and 'chae' means vegetables).  In Joseon Dynasty, it meant the mixing of various raw and cooked vegetables in sliced shape or sometimes it meant the mixing of main ingredients such as steamed and sliced fish, jellyfish and lotus root. In palace, there were a variety of japchaes available such as Japchae with shredded cow foot jelly (Jokchae), Japchae with Mung-bean jelly mixed with beef and vegetables (Tangpyeongchae), Japchae in mustard sauce (Gyeojachae) and Japchae with vegetables and sliced fruits (Wolgwachae).