Japchae, a mixture of vegetables, is a very popular Korean dish dating back to the 17th century, when it was served only to royalty. Today it is often on the menu at holidays and special celebrations.
Japchae reflects the influence of Buddhism in Korean culture, where maintaining balance in all aspects of life is essential; it combines a variety of vegetables in a single dish to balance tastes, textures and colors. This dish is one of my family favorites, great to eat by itself, as a side dish and a favorite at pot lucks.
Japchae (Korean Sweet Potato Noodle Stir Fry)
Ingredients
Tamari sesame oil sauce
Chicken bulgogi (optional, non-veg version)
Instructions
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Cook the noodles according to the directions on the package. Drain and return them to the pot. Drizzle with 1-2 Tbs of sesame oil to prevent sticking. Cover and keep warm.
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Rinse, chop, and slice the vegetables.
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Sauté the vegetables separately with a little oil, starting with the onions and then firmer vegetables such as broccoli or carrots. Add a pinch of salt and black pepper while sautéing. Be sure not to overcook; keep the vegetables crunchy.
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Place each batch of stir fried vegetables over the noodles.
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Heat the tamari sesame oil sauce on medium heat until it comes to a low boil, then turn down the heat to low and cook for another minute. If you are including tofu, add it to the sauce now and cook for another minute.
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Pour the sauce over the noodles and vegetables. Mix very well.
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For a non-veg version, marinate the chicken in the bulgogi ingredients for a minimum of 2 hours, then grill or cook on the stove top and serve with the japchae.
