If You’re New to Korean Cooking, Make These Noodles (Japchae) | America’s Test Kitchen

Byamazingfoodstv


A bowl of japchae—springy, garlicky, salty-sweet glass noodles made from sweet potato starch, strewn with a dazzling spectrum of vegetables and meat—is an all-purpose crowd-pleaser across Korea.

Japchae Recipe:

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45 Comments

  8. Japchae is one of my favorite food growing up so thanks for video. My mother taught cooking (& others) in college and cooked it at home all the time. Though, I found your recipe adding bit too much sugar. easily can cut in half. Another common item being used is pan fried rolled egg, sliced julienne which add nice yellow color and protein to it (especially if you don't have meat around)

  10. Why does this video look like it has adaptive/fast motion rate enabled?!
    Yeah, I tried again switching browsers. I don't notice it when the camera is is Julia, but as soon as we switch to the Lan camera it's obvious.
    I suspect the camera, or its settings, used to record Lan (at the beginning anyway) is what's causing the sensation. Too crisp, IMO.
    I stopped noticing it eventually.

  11. Been a huge fan of ATK for years. We’ve purchased many of your cookbooks. We support PBS because of ATK and Cooks Country. All of the sudden, many of your videos are ending abruptly. This is a poor editing technique. It is not enjoyable watching your new videos knowing they are ending unfinished. Do better.

  23. Japchae is a dish that can be considered part of Korea’s noble (yangban) cuisine. In noble households, it was made as a rich and lavish dish with plenty of meat, various vegetables, and sometimes even seafood. In modern times, restaurants have adapted japchae as a side dish, increasing the amount of glass noodles. Traditional japchae, however, contains much more meat and vegetables, while the versions with more noodles are more affordable, restaurant-style adaptations. As a Korean, I feel deeply honored that beautiful Lan Lam is introducing Korean cuisine.

  25. I don’t understand these “culinary experts” who don’t chop off stems.

    When I was in culinary school, I would have been (and was) criticized for not cutting off stems.

    Herbs, spinach, broccoli etc should be trimmed without stems.

  27. This is my mom's ultimate soul food. When warm it just hits the spot. The veggies n meat. ATK thank you. I can't stress enough how much I recommend this to everyone. My mom makes them with oyster mushrooms cuz the chewiness goes really well with the beef.

  33. Honestly this doesn't really look like any japchae I've ever had but it does look like a yummy dish. I have glass noodles and I've been winging it making things with them but it's turned out kind of meh so I think I'll give this a whirl.

  38. Why yes! This recipe segment did end rather abruptly. The final 40 seconds:

    Lan: It's sweet. It's savory, really tender.
    Julia: Mm-hmm. That spinach is good!
    J: The texture of the noodles…
    L: Mm-hmm.
    J: …they're kinda snappy, kinda bouncy…
    L: That chew next to the crispness of the veg…
    J: Mm-hmm.
    L: …is just… You just keep wanting more.
    J: Lan, this is terrific. Thank you for showing me how to make this!
    L: You're very welcome.
    J: If you want to make this iconic Korean dish, start by slicing boneless beef short ribs thinly and toss with a soy sauce marinade.
    J: Dress the dangmyeon noodles while they're still hot and cook the vegetables individually before adding them to the noodles.
    J: From America's Test Kitchen, Lan's own recipe for Japchae.
    J: Gotta lift the bowl up, get a little closer to the final destination… <laughs>
    L: <laughs>
    J: …if you know what I mean.
    L: It's a little bit neater that way.
    J: Uh-huh.

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