Japchae

Silky stir-fried glass noodles made from sweet potato starch, tossed with colourful vegetables, beef and sesame oil.

Japchae — glass noodles with vegetables — was created for the royal court of King Gwanghaegun during the Joseon dynasty in the early 17th century. The dish was apparently created by a court official named Yi Chung who made it from mushrooms, spring onions and other vegetables to please the king. Noodles were added later, and the dish evolved over centuries. The dangmyeon noodles made from sweet potato starch are completely unique — they have a silky, slippery texture unlike rice noodles or wheat noodles. The dish is always served at Korean celebrations — birthdays, weddings, New Year — and is associated with happiness and good fortune. The separate cooking of each vegetable component, though time-consuming, is what gives japchae its characteristic visual beauty and textural complexity.

Use dangmyeon (sweet potato starch noodles) — not glass noodles or vermicelli. Cook each vegetable separately to preserve their individual colours and textures. Season with sesame oil at the very end.