Japchae is a popular Korean dish that translates as “mixed vegetables”. It is typically prepared with dangmyeon, a type of cellophane noodle made from sweet potato starch.
According to annals of the Joseon Dynasty, japchae was mentioned in the early 17th century as a dish for King Gwanghaegun’s palace banquet. It quickly became a fixture of the royal court and later adopted into the cuisine of the common folk.
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Cut capsicum, then sauté with sesame oil and season with a pinch of salt.
The traditional method is to prepare each ingredient separately and arrange them in neat piles over the noodles. — Photos: LOW LAY PHON/The Star
Cook the dangmyeon in boiling water until soft, sauté with 1 tablespoon of sesame oil and season with soy sauce.
Cut bokchoy leaves in half, then sauté.
Cut the beef into thin slices, sauté with garlic and 2 teaspoons of sesame oil and toss in sesame seeds.
