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Active Time:45 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:6
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
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My Chuseok Celebration Wouldn’t Be Complete Without Japchae
When I was a kid, on every Chuseok—a fall festival celebrated in Korea that’s also known as Hangawi—I’d find my mother sitting in front of a giant plastic tub in the kitchen. She’d call me over, but I would already be headed that way. I knew she was making japchae. She’d extend her hand my way with the first taste of japchae for the holiday. Her fingers would be glistening, the noodles glistening, dotted with sesame seeds and colorful vegetables. The whole kitchen was heady with the aroma of sesame oil. Then she’d ask me, then just a child, what I thought of the seasoning—did I need more soy sauce or sesame seeds? With that first bite of japchae, I knew the holiday feasts were starting. For hours after that, I’d hang around my aunts and mom in the kitchen, taking a morsel of food here and there.
Courtesy Photos
Visiting the ancestral burial ground was my favorite, precisely because of the lunch break that always turned into a big picnic. Each married woman in the family brought stacks of doshirak happan, sort of layered to-go boxes of homemade food. My mother had a stack of five boxes. As she opened each layer, all of my favorite Chuseok holiday food would be revealed. The usual suspects were jeon (savory egg-battered vegetables or pancakes), nubiani steak (soy-marinated beefsteak typical of Gyeunggi-do Province) and a colorful layer of namul, which are seasoned seasonal vegetables. Plus the obligatory layer of rice. And japchae, of course! I’d eat ours first, then taste this auntie’s and that auntie’s food, secretly agreeing with my mother’s pride that she was indeed the best cook in the family.
This dish shows up in the records of palace life from the Joseon Dynasty in the 17th century, in the story of a high-ranking minister named Lee Chung. The story is that Chung won the favor of King Gwanghaegun with his japchae. Even Chung’s nickname was Japchae Minister. (I find this little historical tidbit hilarious, would the modern American equivalent be Senator Spaghetti or Vice President Mac and Cheese? What if all politicians were lobbied with homemade food? Would politics be much more wholesome?) Anyway, Japchae Minister’s secret was that he created one of the first hothouses for growing vegetables out of season, so he was able to make japchae even in the winter, not just in the fall harvest season.
Nowadays, in most major Korean cities, you can find ready-made japchae in containers in the salad and banchan section of Korean grocery stores. Sometimes you’ll see it at restaurants as part of an array of banchan (side dishes served with Korean meals). Because it requires a lot of prep and care, my mother only made japchae on major holidays, namely Chuseok and New Year’s Day. So when I first encountered japchae out in the wild like that, it baffled me. It tastes like a quick stir-fry with all the vegetables and noodles cooked together, all the flavors blended in, and often not enough vegetables for my liking. Definitely not the japchae my mother would approve of.
My mother never really wanted to teach me how to cook, deducing that I’d end up laboring away in the kitchen when I grew up and became a married woman with my own children to feed. But she’d give me first tastes of things, ask for my opinion and take my feedback seriously. This trust and practice of tasting food seriously played a big role when I was developing as a cook. My life did not turn out the way she expected it to be, as I do labor away in a kitchen but not a home kitchen. And even in Michigan, away from my extended family, I make a small celebration of Chuseok—a couple of types of jeon, nubiani and always japchae. When I make my version of japchae noodles, while I add my own touches to it, I still think about all the care my mother and my ancestors put into this dish and make it like they would. All the vegetables are cut, seasoned and cooked separately, with attention to color and texture. Just like my mother, I prefer my japchae noodles just dressed after being cooked, rather than stir-fried in oil.When I taste it, I just hope that my sohn mat, flavor of hand, is as good as hers, and that I’ll please my guests as much as Japchae Minister Lee Chung pleased his king.
Cook Mode(Keep screen awake)Ingredients9ouncesdangmyeon (sweet potato noodles; see Note)6 ½teaspoonssesame oil, divided½cuplow-sodium Korean soy sauce, such as Sempio3tablespoonsfinely chopped scallions4 ½teaspoonsKorean plum extract (see Note)1tablespoonginger paste (see Note)1teaspoonground pepper¾teaspoongranulated sugar½teaspoonkosher salt6tablespoonscanolaorgrapeseed oil, divided1medium cucumber, halved lengthwise, seeded and sliced crosswise 1/4-inch thick2medium mild green peppers, such as bellorpoblano, sliced 1/4-inch thick4medium red hot peppers, such as FresnoorJimmy Nardello, sliced 1/4-inch thick2mediumcarrots, cut into matchsticks1poundmushrooms, such as shiitake, oysterand/orcremini, sliced 1/4-inch thick8dried wood ear mushrooms (1/8 ounce total), rehydrated in cold waterSesame seeds for garnish
Cook Mode(Keep screen awake)
Ingredients
9ouncesdangmyeon (sweet potato noodles; see Note)
6 ½teaspoonssesame oil, divided
½cuplow-sodium Korean soy sauce, such as Sempio
3tablespoonsfinely chopped scallions
4 ½teaspoonsKorean plum extract (see Note)
1tablespoonginger paste (see Note)
1teaspoonground pepper
¾teaspoongranulated sugar
½teaspoonkosher salt
6tablespoonscanolaorgrapeseed oil, divided
1medium cucumber, halved lengthwise, seeded and sliced crosswise 1/4-inch thick
2medium mild green peppers, such as bellorpoblano, sliced 1/4-inch thick
4medium red hot peppers, such as FresnoorJimmy Nardello, sliced 1/4-inch thick
2mediumcarrots, cut into matchsticks
1poundmushrooms, such as shiitake, oysterand/orcremini, sliced 1/4-inch thick
8dried wood ear mushrooms (1/8 ounce total), rehydrated in cold water
Sesame seeds for garnish
DirectionsBring a large pot of water to a boil over high heat. Add noodles and stir to prevent clumping. Cook until the noodles are tender but still a bit chewy, about 5 minutes. Drain in a colander and rinse with cold water until the noodles are cooled. Drain well.Drizzle the noodles with 2 teaspoons sesame oil and toss to coat. Using scissors, cut the noodles in half. Turn the colander 90 degrees and cut the noodles in half again. Set aside.Whisk soy sauce, scallions, plum extract, ginger paste, pepper, sugar, salt and the remaining 4 1/2 teaspoons sesame oil in a medium bowl. Set aside.Heat a large flat-bottom wok or skillet over high heat. Place a baking sheet next to the stove. When the pan is hot and starts to smoke a little, add 1 tablespoon canola (or grapeseed) oil. Add cucumber and cook, stirring frequently, until brightened but still crisp, 1 to 2 minutes. Transfer the cucumber to the baking sheet; spread out evenly to cool.Add 1 tablespoon canola (or grapeseed) oil to the wok (or pan) and add green and red peppers. Cook, stirring, until brightly colored, 1 to 2 minutes. Transfer to the baking sheet.Add 1 tablespoon canola (or grapeseed) oil to the wok (or pan) and add carrots. Cook, stirring, until brightly colored, 1 to 2 minutes. Transfer to the baking sheet. Remove the wok (or pan) from the heat.Combine fresh mushrooms and rehydrated dried mushrooms in a large bowl. Drizzle with half of the reserved sauce and toss to coat. Add the remaining 3 tablespoons canola (or grapeseed) oil to the wok (or pan); heat over high heat until shimmering. Add half the mushrooms; cook, stirring frequently, until the edges are getting crispy, 2 to 4 minutes. Transfer to the baking sheet. Repeat with the remaining mushrooms.Combine the noodles and vegetables in the large bowl. Add the remaining sauce and toss well. Garnish with sesame seeds, if desired.TipsDangmyeon are long, chewy, clear noodles made from sweet potato starch. They are sometimes labeled as japchae, sweet potato, cellophane or glass noodles. Look for them with other Korean ingredients at well-stocked grocery stores, Asian markets and online.Korean plum extract (aka plum syrup) is made from fermenting green plums and sugar. It imparts sweetness and a mildly tangy flavor to dishes it’s used in. Look for it in Asian markets and online.To make ginger paste, grate ginger on a microplane or through the smallest holes of a box grater. Or look for it in bottles or tubes at grocery stores.EatingWell.com, September 2022
Directions
Bring a large pot of water to a boil over high heat. Add noodles and stir to prevent clumping. Cook until the noodles are tender but still a bit chewy, about 5 minutes. Drain in a colander and rinse with cold water until the noodles are cooled. Drain well.Drizzle the noodles with 2 teaspoons sesame oil and toss to coat. Using scissors, cut the noodles in half. Turn the colander 90 degrees and cut the noodles in half again. Set aside.Whisk soy sauce, scallions, plum extract, ginger paste, pepper, sugar, salt and the remaining 4 1/2 teaspoons sesame oil in a medium bowl. Set aside.Heat a large flat-bottom wok or skillet over high heat. Place a baking sheet next to the stove. When the pan is hot and starts to smoke a little, add 1 tablespoon canola (or grapeseed) oil. Add cucumber and cook, stirring frequently, until brightened but still crisp, 1 to 2 minutes. Transfer the cucumber to the baking sheet; spread out evenly to cool.Add 1 tablespoon canola (or grapeseed) oil to the wok (or pan) and add green and red peppers. Cook, stirring, until brightly colored, 1 to 2 minutes. Transfer to the baking sheet.Add 1 tablespoon canola (or grapeseed) oil to the wok (or pan) and add carrots. Cook, stirring, until brightly colored, 1 to 2 minutes. Transfer to the baking sheet. Remove the wok (or pan) from the heat.Combine fresh mushrooms and rehydrated dried mushrooms in a large bowl. Drizzle with half of the reserved sauce and toss to coat. Add the remaining 3 tablespoons canola (or grapeseed) oil to the wok (or pan); heat over high heat until shimmering. Add half the mushrooms; cook, stirring frequently, until the edges are getting crispy, 2 to 4 minutes. Transfer to the baking sheet. Repeat with the remaining mushrooms.Combine the noodles and vegetables in the large bowl. Add the remaining sauce and toss well. Garnish with sesame seeds, if desired.TipsDangmyeon are long, chewy, clear noodles made from sweet potato starch. They are sometimes labeled as japchae, sweet potato, cellophane or glass noodles. Look for them with other Korean ingredients at well-stocked grocery stores, Asian markets and online.Korean plum extract (aka plum syrup) is made from fermenting green plums and sugar. It imparts sweetness and a mildly tangy flavor to dishes it’s used in. Look for it in Asian markets and online.To make ginger paste, grate ginger on a microplane or through the smallest holes of a box grater. Or look for it in bottles or tubes at grocery stores.
Bring a large pot of water to a boil over high heat. Add noodles and stir to prevent clumping. Cook until the noodles are tender but still a bit chewy, about 5 minutes. Drain in a colander and rinse with cold water until the noodles are cooled. Drain well.
Drizzle the noodles with 2 teaspoons sesame oil and toss to coat. Using scissors, cut the noodles in half. Turn the colander 90 degrees and cut the noodles in half again. Set aside.
Whisk soy sauce, scallions, plum extract, ginger paste, pepper, sugar, salt and the remaining 4 1/2 teaspoons sesame oil in a medium bowl. Set aside.
Heat a large flat-bottom wok or skillet over high heat. Place a baking sheet next to the stove. When the pan is hot and starts to smoke a little, add 1 tablespoon canola (or grapeseed) oil. Add cucumber and cook, stirring frequently, until brightened but still crisp, 1 to 2 minutes. Transfer the cucumber to the baking sheet; spread out evenly to cool.
Add 1 tablespoon canola (or grapeseed) oil to the wok (or pan) and add green and red peppers. Cook, stirring, until brightly colored, 1 to 2 minutes. Transfer to the baking sheet.
Add 1 tablespoon canola (or grapeseed) oil to the wok (or pan) and add carrots. Cook, stirring, until brightly colored, 1 to 2 minutes. Transfer to the baking sheet. Remove the wok (or pan) from the heat.
Combine fresh mushrooms and rehydrated dried mushrooms in a large bowl. Drizzle with half of the reserved sauce and toss to coat. Add the remaining 3 tablespoons canola (or grapeseed) oil to the wok (or pan); heat over high heat until shimmering. Add half the mushrooms; cook, stirring frequently, until the edges are getting crispy, 2 to 4 minutes. Transfer to the baking sheet. Repeat with the remaining mushrooms.
Combine the noodles and vegetables in the large bowl. Add the remaining sauce and toss well. Garnish with sesame seeds, if desired.
Tips
Dangmyeon are long, chewy, clear noodles made from sweet potato starch. They are sometimes labeled as japchae, sweet potato, cellophane or glass noodles. Look for them with other Korean ingredients at well-stocked grocery stores, Asian markets and online.
Korean plum extract (aka plum syrup) is made from fermenting green plums and sugar. It imparts sweetness and a mildly tangy flavor to dishes it’s used in. Look for it in Asian markets and online.
To make ginger paste, grate ginger on a microplane or through the smallest holes of a box grater. Or look for it in bottles or tubes at grocery stores.
EatingWell.com, September 2022
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Nutrition Facts(per serving)403Calories20gFat54gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
