Japchae, which translates to “a mixture of vegetables” is a very popular Korean dish. It was first made in the 17th century by a chef named Li Chung who created it to please his king. The king loved it and as a result, Li Chung was promoted to a high ranking office in the kings court. Although the original recipe was made without glass noodles, the recipe has now been adapted to more modern palates and now includes the ever-so-loved sweet potato starch noodles.
This healthy and refreshing dish is usually enjoyed as a side dish in many Korean house holds for celebrations and parties. It can be eaten hot or cold although I prefer it cold. I first came across this wonderful dish at my local fruit and vegetable store called Quality Fruit Bowl. Mrs. Yu, who owns the shop, has been there for decades and never forgets a face. She makes Japchae and sells it to her hungry clientele who cant help coming back for more. I completely fell in love with it and had to recreate the dish to be enjoyed anytime! This is my favourite version of the recipe since initially testing it out.