The picture on the left shows the ingredients we used. The noodles on at the top are dangmyun, sweet potato noodles. They are made from sweet potato starch.
There are two types of mushrooms on the plate. The king oyster mushrooms have the thick white stalks. The black dried mushrooms are wood ear mushrooms.
The plate also contains spinach, carrot, and onion.
The noodles and dried mushrooms soaked in water as the other ingredients were chopped. The spinach was blanched and the noodles were boiled. The rest of the vegetables were stir-fried. You can visit epicurious and visitseoul for japchae recipes.
I loved this dish! Sesame oil was used for the stir-frying, so the flavor and smell was rich with sesame...which always stimulates my appetite!
Japchae originated in the 17th century when King Ganghaegun of the Joseon Dynasty asked Yi Chung to create a dish to please him. The king liked the dish so much that he promoted Yi Chung to a highly honored position. Although Japchae originated in the royal household, it quickly became popular in regular households. At first it included chopped vegetables only, but sweet potato noodles made their way to Korea from China and made the dish even more popular when they were added. Modern versions often contain meat also.
Japchae is a popular dish for special occasions such as a child's first birthday, weddings, and sixtieth birthday banquets.
Although the picture above is obscured by steam, it is one of my favorites! You can see how much fun Kyung (left) and Young-ok and I were having as they were preparing the Japchae.
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