Japchae (Beef & Vegetable Vermicelli Noodle)


japchae 
Japchae is a stir-fried dish that combines sweet vermicelli noodles made from the starch of a white sweet potato, thinly slices of beef, and various vegetables.  It is usually prepared with carrots, green onion, spinach, shiitake mushrooms and green peppers. Beef may be added as an option but may be left out to be served as a vegetarian dish. The noodles are gray when raw and turn almost translucent when cooked (thus given its popular nickname, glass noodles). When cooked correctly, they retain a chewy texture.


Dak Galbi (Spicy Stirred-Fried Chicken)



Dak Galbi is a spicy stirred-fried chicken dish that is quite appetizing with intense flavors.  All ingredients are stirred fried in a large pan placed in the center of the table as this dish is more of a crowd-pleaser, ample enough for a quartet of diners to share. The chicken pieces are soft and juicy and needless to say, spicy & hot. The cabbage is slightly crunchy to the bite, yet sweet, well-balancing out the spicy chicken. The mouth watering sauce covers every inch of bite-size chicken bits and vegetables, blending everything into perfect harmony.


Champong / Jjampong (Spicy Seafood Noodle)



Champong is a popular noodle dish that is prepared in a red, spicy seafood broth containing hearty vegetables and variety of seafood.  This dish presumably has its origins in Japan with influence from China and is known to be very popular at various restaurants or even at homes.  Instant noodle versions are also popular which can be prepared within minutes.


Chajang Myun / Jjajang Myun (Black Bean Paste Noodles)



Chajang Myun (Black Bean Paste Noodles) is another popular noodle dish enjoyed by many Asians.  Most Koreans consider this meal a Chinese dish and it is usually only found in Korean/Chinese restaurants. The final chanjang sauce contains onion, meat and/or seafood, usually squid, shrimp, sea cucumber and others but never any fish ingredients. Some starch is added to give it a thick consistency and it is served over noodles. Another common dish using this chajang sauce is chajang-bop which is the chajang sauce served over bop which means steamed, short-grain rice (usually white).


Budae Chigae / Budae Jjigae (Army Base Stew)



Budae Jjigae (Army Base Stew) is one of many favorite dishes from Koreans worldwide, this dish is known to have originated from the Korean War.  During the war, Koreans have salvaged any means of food from the American soldiers in which there were an abundance of hot dog, sausages, and spam along with other staples.  


 

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