Japchae
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213052921
2008-05-17T15:25:12Z
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/* Varieties served in Korean royal court cuisine */
{{Infobox Korean name
|img=Korean.food-Chapchae-01.jpg
|hangul=잡채
|hanja=[[wiktionary:雜|雜]][[wiktionary:菜|菜]]
|rr=japchae
|mr=chapch'ae
}}
'''''Japchae''''' (also spelled '''''jabchae''''' or '''''chapchae''''') is a [[Korean cuisine|Korean dish]] made from [[cellophane noodles]] (called ''dangmyeon''), [[Stir frying|stir fried]] in [[sesame oil]] with sliced [[beef]] and various vegetables (typically thinly-sliced [[carrots]], [[onion]], [[spinach]], and [[mushrooms]]), flavoured with [[Soy sauce#Korean soy sauce|soy sauce]], and sweetened with [[sugar]]. It is usually served garnished with [[sesame seeds]] and slivers of [[Chili pepper|chili]]. It may be served either hot or cold.
This dish is served at Korean parties and special occasions, with seasonal vegetables added.
''Japchae'' is most commonly served as a side dish, though it may also be ordered as a main dish. It is also often served on a bed of rice; together with rice it is known as ''japchae-bap'' (잡채밥), ''bap'' ([[wikt:밥|밥]]) meaning "rice."
==Etymology==
The name, ''japchae'', comprises the two [[hanja]] words; ''jap'' ([[hangul]]: 잡, [[hanja]]: [[wikt:雜|雜]], literally "mixed and stirred") and ''chae'' ([[hangul]]: 채, [[hanja]]: [[wikt:菜|菜]], literally "vegetables"). Therefore, ''japchae'' literally means "a mixture of vegetables."<ref name="japchae-1"/>
==History==
''Japchae'' was first made in the early 17th century, when the [[Joseon Dynasty]] was reigning in the Korean peninsula. When King [[Gwanghaegun]] hosted a big party at his palace, one of his lieges, [[Yi Chung (officer)|Yi Chung]], created this delicious dish to please the king’s palate. The king liked this dish so much that he rewarded his liege by promoting him to the position of ''byeongjo panseo'' ([[hangul]]: 병조판서, [[hanja]]: [[wikt:兵|兵]][[wikt:曹|曹]][[wikt:判|判]][[wikt:書|書]], equivalent to the [[Secretary of the Treasury]]).<ref name="japchae-1">{{web cite|url=http://www.kookje.co.kr/news2006/asp/center.asp?gbn=v&code=2507&clss_cd=170601&key=20060524.22023194132 |title=음식이야기 <34> 잡채 |author=오혜숙 | language=[[Korean language|Korean]]|publisher = 국제신문 |date=2006-05-23|accessdate = 2007-11-23}}
</ref> At the time, ''japchae'' was made with a variety of vegetables and mushrooms, such as sliced [[cucumber]], shredded [[daikon]], and ''[[Shiitake|pyogo]]'' (shiitake) mushroom. Although ''dangmyeon'' (cellophane noodles made from [[sweet potato]] starch) was only added in the 20th century, Korean people loved the texture of the noodles so much that ''dangmyeon'' is now an integral and primary ingredient of this variety of ''japchae''.
==Types==<!--Japchae does not only refer to a dish made with shredded ingredients with "noodles".-->
''Japchae'' was originally made without noodles, but instead, the dish comprised various thinly shredded vegetables.<ref>{{cite web|url=http://www.foodinkorea.co.kr/food/tradition/tradition_02_09_01.jsp |title=잡채 |publisher=Food in Korea|accessdate=2008-05-06 |language=Korean }}</ref> Although the variety with noodles is most commonly available in Korean restaurants, varieties without noodles are also popular.
===Variety with noodles===
*This variety is described in the first paragraph of this article.
===Varieties without noodles===<!--It is still widely eaten and popular-->
*Gochu japchae (고추잡채), made with shredded fresh green chili pepper and vegetables
*Buchu japchae (부추잡채), made with [[Garlic chives|Korean leeks]]
*Kongnamul japchae (콩나물잡채), made with ''[[kongnamul]]'' ([[soybean]] sprouts)<!--mung bean sprouts are called "숙주나물" or "nokdunamul"(sukjunamul or nokdunamul, not kongnauml)-->
*Haemul japchae (해물잡채), made with seafood and vegetables
*Beoseot japchae (버섯잡채), made with [[mushroom]]s
===Varieties served in Korean royal court cuisine===
*[[Tangpyeongchae]] (탕평채), made with ''[[nokdumuk]]'' ([[mung bean]] [[starch]] jelly), ''[[sukjunamul]]'' (mung bean sprouts), [[watercress]], [[red pepper]], and various types of [[seaweed]]
*Gyeojachae (겨자채)<!--need description-->
*Jokchae (족채), made with shredded ''[[jokpyeon]]'' (cow-hoof jelly) and vegetables
*[[Wolgwachae]] (월과채), made with [[zucchini]], [[beef]], ''[[Shiitake|pyogo]]'' (shiitake), ''chapssal bukkumi'' (찹쌀부꾸미, a pan-fried variety of ''[[tteok]]'' made of [[glutinous rice]] flour), and other vegetables.<ref>{{cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=77864&contentno=77864 |title=Bukkumi 부꾸미 |publisher=[[Doosan Encyclopedia]] |accessdate=2008-05-16 |language=Korean }}</ref> "Wolgwa" (월과) refers to the [[Muskmelon|Oriental pickling melon]] (''[[Cucumis melo]]'' var. conomon <sup>[http://beta.uniprot.org/taxonomy/3657 photos]</sup>) in the Korean language.<ref>{{cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=780474&contentno=780474 |title=Wolgwachae 월과채 |publisher=[[Doosan Encyclopedia]] |accessdate=2008-05-16 |language=Korean }}</ref> Nowadays<!--Give approximate date range--> zucchini has largely replaced ''wolgwa'' for making the dish due to the latter vegetable's rarity.<sup>[http://www.hongshinae.com/food/cooking/content.asp?photo_idx=256&GotoPage=2 photo]</sup>
==References==
{{reflist}}
*A Korean mother's cooking notes (Unknown Binding), by Son-yong Chang ISBN-10: 8973002996 [http://www.amazon.com/dp/8973002996/]
*{{web cite|url=http://www.koreatimes.net/weekly/Foodtalk/weekly_f06090101.html |title=잔치음식의 대표, 이것 없으면 섭섭 |author=황환영 |language=[[Korean language|Korean]]|publisher = The Korean Times Daily |accessdate = 2007-11-23}}
{{Commonscat|Japchae}}
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