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Japchae (Korean: 잡채; Hanja: 雜菜) is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. [1] Japchae is typically prepared with dangmyeon (당면, 唐麵), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
It is often served at Korean weddings and other celebrations. Nokdumuk is also used as a main ingredient for making the Korean royal cuisine dish called tangpyeong-chae. It is made by mixing julienned nokdu-muk, stir-fried shredded beef, and various vegetables seasoned with soy sauce, vinegar, sugar, sesame seeds, salt, and sesame oil.
Caroline Choe, a Korean American chef and the author of a new cookbook, “Banchan: 60 Korean American Recipes for Delicious, Shareable Sides,” shares ideas for bringing Korean flavors to a ...
Jjapaguri or Chapaguri (Korean: 짜파구리), also known in English as ram-don, is a South Korean noodle dish made by a combination of Chapagetti and Neoguri, two types of instant noodles produced by Nongshim. [1] Irene Jiang of Insider described it as "comfort food". [2]
In Central Asia, where many Koryo-saram have lived since the deportation of 1937, the salad is also named morkovcha, which is a combination of Russian morkov ("carrot") and Koryo-mar cha, derived from Korean chae (채) meaning salad-type banchan.
Ojingeo-chae-bokkeum (오징어채볶음) is a bokkeum (stir-fried dish) made with dried shredded squid—called ojingeo-chae in Korean— and gochujang-based sauce.Like other dry banchan (side dish), it can be stored for a long time and retain its taste.
Wolgwa-chae (Korean: 월과채; Hanja: 越瓜菜) is a variety of japchae (stir-fried vegetable dish) made with Oriental pickling melon, called wolgwa in Korean. [1] This summer dish was a part of the Korean royal court cuisine .
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