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Japchae is
Korean food in the form of vermicelli (dang myeon) mixed with various types of
vegetables and beef. These foods include one banchan, and eaten as a side dish,
especially in special parties and occasions.
Vegetables used are usually vegetables that are season. Japchae is written with two characters only, jap (hangul: 잡, hanja: 雜, mixed and stirred) and chae (hangul: 채, hanja: 菜, vegetables).
Vegetables used are usually vegetables that are season. Japchae is written with two characters only, jap (hangul: 잡, hanja: 雜, mixed and stirred) and chae (hangul: 채, hanja: 菜, vegetables).
Ingredients such as beef and
vegetables (carrots, peppers, shiitake mushrooms, onions, and spinachas) are
cut into small pieces. Each of these ingredients is pan-fried separately to
maintain the aroma and flavor.
Seasonings of garlic, soy sauce, and sugar sauteed with sesame oil with beef. In containers or pans, all the ingredients are mixed into boiled vermicelli, and stirred with sesame oil, chili slices, and sesame. Rice with japchae on it is called japchae-bap (잡채밥), and eaten as a main course.
Seasonings of garlic, soy sauce, and sugar sauteed with sesame oil with beef. In containers or pans, all the ingredients are mixed into boiled vermicelli, and stirred with sesame oil, chili slices, and sesame. Rice with japchae on it is called japchae-bap (잡채밥), and eaten as a main course.
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