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Posted by on Jul 13, 2010 in Korean Culture, Korean Food | 3 comments

Han aka ‘Asian like me’ makes japchae on video

Han aka ‘Asian like me’ makes japchae on video

Let Asian Like Me teach you some Korean culinary terms while learning how to make one of Korea’s most popular dishes: japchae (잡채)

Japchae originated in 17th century Korea. At the time, japchae was made with vegetables such as sliced cucumber, shredded daikon, and pyogo (shiitake) mushroom. Cellophane noodles were introduced in the 20th century.

One quick tip: Do not use baby spinach, if possible. No matter how briefly you cook it, it turns into a mess. Use more mature spinach, and chop it after cooking.

Chapchae (Korean Stir-Fried Noodles)
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3 Comments

  1. Thanks for an interesting post. I love the spice of Korean food.

  2. Nice step by step video…and the great tip, I would have gone straight for the baby spinach, lol.

  3. The only reason I know about the problem with baby spinach is that's what I did, too. What a mess! I learned from my mistakes so others don't have to make their own! : )

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