Ilaine Posted June 9, 2012 Share Posted June 9, 2012 Craving, seriously jonesing, for japchae. Recommendations? Link to comment Share on other sites More sharing options...
Escoffier Posted June 9, 2012 Share Posted June 9, 2012 Craving, seriously jonesing, for japchae. Recommendations? It's on a lot of Korean restaurant menus but I don't think we've ever ordered it (too easy to make at home). You might try Han Sung Oak though, from what I remember, it's on the menu there and they're a good restaurant (YMMV, and don't shoot the messenger ). Link to comment Share on other sites More sharing options...
weezy Posted June 9, 2012 Share Posted June 9, 2012 I liked the japchae at Han Gang but it's been awhile since I've been there. Il Mee has it too, I think. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted June 9, 2012 Share Posted June 9, 2012 You can also buy them at H Mart in the prepared food section, along with fried fish, kim chi, and other assorted Korean treats. Link to comment Share on other sites More sharing options...
TheMatt Posted June 9, 2012 Share Posted June 9, 2012 My favorite japchae in Annandale is the buchu japchae at Jang Won Korean Chinese. I was introduced to it by Grover in a $20 Tuesday she did there. Not sure how authentic/good it is, but I like it. That said, you do get a lot of it. Not really a single man's order. Although now I'm craving it... Link to comment Share on other sites More sharing options...
Soup Posted June 12, 2012 Share Posted June 12, 2012 you get pretty good versions of japchae at korean chinese. My favorite place to get them is H-mart or Lotte in the prepared section. Pretty good and at 3.99, you cannot beat the price. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted June 12, 2012 Share Posted June 12, 2012 It's on a lot of Korean restaurant menus but I don't think we've ever ordered it (too easy to make at home). This is probably better in the cooking forum, but do you have a recipe for good japchae to make at home? I like it when the noodles are warm/hot, but they always turn into a sticky mess. The flavor and ingredients are usually fine, my execution is just off. Thanks! Link to comment Share on other sites More sharing options...
Escoffier Posted June 12, 2012 Share Posted June 12, 2012 This is probably better in the cooking forum, but do you have a recipe for good japchae to make at home? I like it when the noodles are warm/hot, but they always turn into a sticky mess. The flavor and ingredients are usually fine, my execution is just off. Thanks! I'll ask Grover to post how she makes it. (PS: the noodles always turn into a sticky mess. That's half the fun ). Link to comment Share on other sites More sharing options...
Sundae in the Park Posted June 13, 2012 Share Posted June 13, 2012 I'll ask Grover to post how she makes it. (PS: the noodles always turn into a sticky mess. That's half the fun ). Excellent thanks! I think it will help if that's how it's "supposed to be"! Link to comment Share on other sites More sharing options...
Ilaine Posted June 13, 2012 Author Share Posted June 13, 2012 My favorite japchae in Annandale is the buchu japchae at Jang Won Korean Chinese. Ordered the buchu japchae at Jang Wong. It was tasty but . . . . Who knew that there was japchae without, not just glass noodles, but any noodles at all? That's like a pasta dish without pasta . . . . Stomach is actually growling now. Link to comment Share on other sites More sharing options...
mbalaver Posted June 13, 2012 Share Posted June 13, 2012 Does anyone know where to get good japchae in Seoul? (Okay, this was my unsubtle attempt to get Seoul restaurant recommendations since no one's responded to my Intrepid Traveler post. ) Link to comment Share on other sites More sharing options...
TheMatt Posted June 13, 2012 Share Posted June 13, 2012 Ordered the buchu japchae at Jang Wong. It was tasty but . . . . Who knew that there was japchae without, not just glass noodles, but any noodles at all? That's like a pasta dish without pasta . . . . Stomach is actually growling now. Oh, yeah, I guess that is true, sorry about that. I think japchae means something like mixed vegetables, so dangmyeon isn't a requirement. And since, frankly, I don't like dangmyeon, that's the type I like. The last time I got the buchu japchae there, it had quite a bit of buchu (garlic chives? some sort of leek?), so much they were like the noodles. I think I once had kongnamul japchae which is noodle-less as well; just lots of yummy, yummy bean sprouts! Link to comment Share on other sites More sharing options...
Ilaine Posted June 13, 2012 Author Share Posted June 13, 2012 Oh, yeah, I guess that is true, sorry about that. I think japchae means something like mixed vegetables, so dangmyeon isn't a requirement. And since, frankly, I don't like dangmyeon, that's the type I like. The last time I got the buchu japchae there, it had quite a bit of buchu (garlic chives? some sort of leek?), so much they were like the noodles. I think I once had kongnamul japchae which is noodle-less as well; just lots of yummy, yummy bean sprouts! On the way home from work I swung by the H Mart on Heritage and picked up a couple of packages of premade japchae noodles from the prepared food section. Meatless, and I have been craving dangmyeon stir fried in sesame oil with vegetables and meat, so I also got a pack of thin-sliced rib eye (bulgogi). Also a pricey little bottle of wild sesame oil.When I got home, remembered I had some brisket in the fridge, so shredded some of that instead of the bulgogi, and heated it with the HMart japchae and wild sesame oil. It comes close to what I have been craving. That wild sesame oil is something different, it has so much umami it reminds me of fish sauce. I will return to Jang Wong and try the japchae that has the noodles. They call the noodles vermicelli but HMart calls their japchae noodles, which are indisputably dangmyeon, "vermicelli" so I hope that's what Jang Wong means, as well. Link to comment Share on other sites More sharing options...
TheMatt Posted June 13, 2012 Share Posted June 13, 2012 I will return to Jang Wong and try the japchae that has the noodles. They call the noodles vermicelli but HMart calls their japchae noodles, which are indisputably dangmyeon, "vermicelli" so I hope that's what Jang Wong means, as well. Oh, I can't imagine it would be anything but. I'm guessing the "vermicelli" is just a translation, probably on the package; I think I've seen that on some packs of dangmyeon at H-Mart. That said, all this talk of noodles and the hot weather outside is making me crave some cold naengmyeon. Mmmm...refreshing buckwheat noodles. Link to comment Share on other sites More sharing options...
Ilaine Posted June 14, 2012 Author Share Posted June 14, 2012 Oh, I can't imagine it would be anything but. I'm guessing the "vermicelli" is just a translation, probably on the package; I think I've seen that on some packs of dangmyeon at H-Mart. That said, all this talk of noodles and the hot weather outside is making me crave some cold naengmyeon. Mmmm...refreshing buckwheat noodles. By George, you're right! I have a pack of Wang Globalnet "Korean style starch noodle" in the pantry and it calls itself vermicelli. On the back side of the package, it says (among other things) Flavor the rinsed "AL-DDLE-JAB-CHAI" with various spices such as sesame powder, sesame oil, soy sauce, sugar, onion, and garlic, adding sliced meats and vegetables, which makes "JABCHAI" in other words "CHOP SUEY." And there you have it. Apparently. Link to comment Share on other sites More sharing options...
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