Kinja Eats: Japchae

October 08, 2018

Kinja is currently looking to hire an experienced Sushi Chef. We would prefer someone with previous and varied experience preparing both traditional and modern Japanese Sushi. We are also looking for help in the kitchen as well as an additional server. The ability to work well with others and handle constructive advice is a must. We are an easy going family owned establishment so we are looking for someone who can fit in to that kind of an environment. At the same time we take our business very seriously in that we provide the highest quality ingredients and dishes that we can to our customers. If you are interested in and qualified for this position then please contact us

Daily Dish:

Jap-Chae

(Sweet Potato Noodles)

This cultural classic is made from delicious sweet potato noodles, stir fried with tender beef and fresh mixed vegetables in a slightly sweetened soy based sauce. It is served with rice and traditional Korean side dishes.

A popular dish for many reasons and many occasions, Japchae is as rich in history as it is in flavor. The following is a brief history taken from Wikipedia that details some of this history for us.

Etymology and history

The Sino-Korean word japchae (잡채; 雜菜) consists of two syllables, jap (잡; 雜) meaning "mix" and chae (채; 菜) meaning "vegetable". The Chinese dish name chop suey is a cognate.

According to Veritable Records of the Joseon Dynasty, the name originally referred to a stir-fried vegetable and mushroom dish, first made in the early 17th century by Yi Chung (1568‒1619) for King Gwanghaegun's palace banquet. The king liked the dish so much that he rewarded Yi by promoting him to a high-ranking position, equivalent to the position of secretary of the Treasury, and japchae became a fixture of Korean royal court cuisine. Cooked without noodles or meat at the time, japchae was considered a luxurious and elegant dish served to the royal family and high-level officials. Cucumbers, radishes, and shiitake mushrooms were among the vegetables used in this period.

Japchae, like other royal dishes, was eventually adopted into the cuisine of common people. Its popularity increased later in the 20th century when cellophane noodles made from sweet potato starch were introduced to Korea from China. The noodles have since become an integral and primary ingredient of japchae. Beef and other meats have been added to the noodle dish, while experiments and adaptations have led to many noodle-less variations made with seafood, herbs, peppers, bean sprouts, and other ingredients. https://en.wikipedia.org/wiki/Japchae

Hopefully this insight into another of our amazing dishes has furthered the connection that we wish to have with all of our patrons and just maybe, left you hungry for a taste of this wonderful dish.

Please come see us at our North Division location and take fork, spoon or chopstick to a plate full of rich and flavorful history. Bring a friend, bring an appetite and leave the rest up to us.

Dish of the Day Author: Kinja