Woo Can Cook | Korean "Japchae" Glass Noodle Stir Fry

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hello! hi everyone, Wesley here. Today we're diving back into our series dedicated to Korean comfort food classics with a shot at the Korean glass noodle dish known as japchae. For those unfamiliar, japchae is most iconically made using a sweet potato glass noodle known as dangmyeon, topped with an assortment of veggies, then tossed in a sweet and savory soy sauce and sesame oil glaze. Although japchae is very commonly paired with a thinly sliced and barbecued piece of beef known as bulgogi (which is how we'll be preparing ours today as well), vegetarian versions of this dish are also fairly common too, and in fact, I think I've most commonly come across this dish in restaurants without protein at all, served as a small plate "banchan" dish to be shared before the main courses arrive.

In any case since we'll be serving ours with a bulgogi beef, this means that we are once again diving into the tricky and complicated world of recreating the smokey sear and flavor of a BBQ beef without...a barbecue. This of course is particularly difficult with a bulgogi beef because of the high sugar content in its asian pear-based marinade, meaning that we'll be walking a fine line between searing and...burning those sugars (is there a difference? I mean, yeah. sort of). Hope you try it.

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0:00 Hello Hi Everyone!
1:42 Mise En Place (rehydrating)
2:23 Mise En Place (veggies)
5:43 Mise En Place (marinade)
6:15 Mise En Place (steak)
7:45 Mise En Place (sauce)
8:25 Mise En Place (egg)
9:00 On The Stove (veggies)
9:19 On The Stove (sear)
5:22 On The Stove (eggs)
1:36 Let's Eat!
11:29 Thanks For Watching!