Korean Japchae 잡채

oin Young Rhee as she makes Korean Japchae, a dish often served during celebrations. It is made with stir-fried glass noodles usually made from sweet potato starch, vegetables, and occasionally beef or other proteins. The word “japchae” (잡채) itself translates to “mixed vegetables” or “assorted vegetables”. It’s a well-loved staple in Korean cuisine known for its flavorful combination of ingredients, sweet and savory taste, and adaptability.

Young long term casual interest in cooking blossomed when she started preparing meals for her growing family. Wanting to impart a piece of Korean heritage to her children, she turned to her mother’s treasured recipes, which are shaped by her upbringing on a farm. Her mom infused meals with a special touch described as “son-maht”, literally meaning “hand-taste”. At the heart of Korean cooking lies the concept of “son-maht” – the intangible quality that elevates a dish from ordinary to extraordinary. It’s the secret ingredient that can’t be measured but can be tasted in every bite. Through careful preparation and a sprinkle of love, she strives to embody the essence of “son-maht” in her meals.