Introduction:
As pasta is Italy’s representative noodle dish and ramen or udon goes for Japan, japchae is a classic Korean noodle dish that is indispensable especially in holidays and birthdays. Its origin came from Joseon Dynasty; Leechoong started making Japchae for the king by frying and seasoning various vegetables and the king loved this dish and gave Leechoong a position of a minister. Like this, japchae was originally made with only vegetables, but as noodles known as dangmyun, which is made with mung bean, potato and sweet potato were developed and widely used in early 1900s and soon it has become a japchae’s ingredient. Nowadays, people try in innovative ways to make japchae, such as putting seafood or thinly sliced potatoes in japchae. Because dangmyun, various vegetables, mushroom, and meat are fried separately and later mixed and put together by seasoning to complete this dish, it does not only provide healthful and balanced nutrition but also look appetizing. I never thought the dish that was initially made for a king would become a food that make Korean home tables so abundant. I hope it will continue to be loved as Korean traditional and feast food.
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