| 词条 | Japchae |
| 释义 |
| name = Japchae | image = Japchae.jpg | caption = | alternate_name = | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = | course = | served = {{Convert|50-65|C}} | main_ingredient = Cellophane noodles | minor_ingredient = | variations = | serving_size = 1 | calories = 37.5 | calories_ref = [1] | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}{{Infobox Korean name | title = Korean name | hangul = {{lang|ko|잡채}} | hanja = {{lang|ko-Hant|雜菜}} | rr = japchae | mr = chapch'ae | koreanipa = {{IPA-ko|tɕap̚.ɕʰɛ|}} }}Japchae ({{Korean|hangul=잡채|hanja=雜菜|labels=no}}) is a sweet and savory dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine.[2] Japchae is typically prepared with dangmyeon, a type of cellophane noodles made from sweet potato starch; the noodles are topped with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.[3][4][5][6] Once a royal dish, it is now one of the most popular traditional celebration dishes, often served on special occasions, such as weddings, birthdays (especially dol, the first birthday, and hwangap, the sixtieth), and holidays.[7][6][8] It is also popular for feeding crowds at banquets, parties, and potlucks, due to the ease of bulk preparation and serving flexibility: japchae can be served warm, at room temperature, or cold from the refrigerator, and can be eaten freshly made or the next day.[4][5] Japchae is commonly served as a banchan (side dish), though it may also be a main dish. It is sometimes served on a bed of rice: with rice, it is known as japchae-bap ({{lang|ko|잡채밥}}). Etymology and historyThe Sino-Korean word japchae ({{lang|ko|잡채}}; {{lang|ko-Hant|雜菜}}) consists of two syllables, jap ({{lang|ko|잡}}; {{lang|ko-Hant|雜}}) meaning "mix" and chae ({{lang|ko|채}}; {{lang|ko-Hant|菜}}) meaning "vegetable".[7][9][8] The Chinese dish name chop suey is a cognate. According to Veritable Records of the Joseon Dynasty, the name originally referred to a stir-fried vegetable and mushroom dish, first made in the early 17th century by Yi Chung (1568‒1619) for King Gwanghaegun's palace banquet.[7][8] The king liked the dish so much that he rewarded Yi by promoting him to a high-ranking position, equivalent to the position of secretary of the Treasury, and japchae became a fixture of Korean royal court cuisine.[7] Cooked without noodles or meat at the time, japchae was considered a luxurious and elegant dish served to the royal family and high-level officials.[9] Cucumbers, radishes, and shiitake mushrooms were among the vegetables used in this period.[9] Japchae, like other royal dishes, was eventually adopted into the cuisine of common people. Its popularity increased later in the 20th century when cellophane noodles made from sweet potato starch were introduced to Korea from China.[7][9] The noodles have since become an integral and primary ingredient of japchae. Beef and other meats have been added to the noodle dish, while experiments and adaptations have led to many noodle-less variations made with seafood, herbs, peppers, bean sprouts, and other ingredients.[7]Ingredients and preparationDangmyeon are pale grey, semi-transparent, chewy and elastic noodles made from sweet potato starch.[3][4] They are also known as "glass noodles", "cellophane noodles", or "sweet potato vermicelli".[3][4] The noodles may be soaked in water before cooking.[10] The assortment of vegetables in japchae may vary, with typical ingredients including carrots, spinach, onions, and scallions.[5] Commonly used mushrooms are wood ear, shiitake, and oyster mushrooms. Both beef and pork are commonly used for japchae.[5][7] Each ingredient is stir-fried separately before being mixed with boiled and drained noodles, and seasoned with soy sauce, sugar, and sesame oil.[3] The dish is usually garnished with toasted sesame seeds and chili threads, and served hot or cold.[10]VarietiesRoyal court dishes
Other dishes
See also{{Wiktionary}}
References1. ^{{Cite web|url=http://www.hansik.org/kr/board.do?cmd=view&bbs_id=021&menu=PKR2020100&lang=kr&art_id=2007|title=Japchae|website=Korean Food Foundation|language=ko|script-title=ko:잡채|access-date=22 August 2017}} {{Noodle}}2. ^{{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|last=National Institute of Korean Language|date=30 July 2014|language=ko|format=PDF|access-date=22 August 2017|layurl=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465|laysource=National Institute of Korean Language}} 3. ^1 2 3 {{Cite news|url=https://www.theguardian.com/lifeandstyle/2014/apr/04/gluten-free-sesame-free-soy-free-japchae-stir-fry-recipe|title=Gluten-free, soya-free and sesame-free Korean japchae stir-fry|last=Booth|first=Susanna|date=4 April 2014|work=The Guardian|accessdate=22 August 2017}} 4. ^1 2 3 {{Cite news|url=https://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2015/0226/Korean-stir-fried-glass-noodles-japchae|title=Korean stir-fried glass noodles, 'japchae'|last=Tanumihardja|first=Patricia|date=25 February 2015|work=The Christian Science Monitor|accessdate=22 August 2017}} 5. ^1 2 3 {{Cite news|url=http://edition.cnn.com/travel/article/best-korean-dishes/index.html|title=Best Korean dishes: 40 foods we can't live without|last=Kim|first=Violet|date=13 July 2017|work=CNN Travel|accessdate=22 August 2017}} 6. ^1 {{Cite news|url=https://www.theguardian.com/football/2014/may/31/world-cup-cooking-jamie-oliver|title=Jamie Oliver's recipes for World Cup watching|last=Oliver|first=Jamie|date=31 May 2014|work=The Guardian|accessdate=22 August 2017}} 7. ^1 2 3 4 5 6 {{Cite news|url=http://english.chosun.com/site/data/html_dir/2010/09/23/2010092300228.html|title=Versatile Japchae, a Dish for Special Occasions|last=Yeon|first=Dana|date=23 September 2010|work=The Chosun Ilbo|accessdate=22 August 2017}} 8. ^1 2 {{Cite news|url=http://korea.stripes.com/news/exploring-korea’s-true-flavor|title=Exploring Korea’s true flavor|last=Korea Tourism Organization|work=Stripes Korea|accessdate=22 August 2017|issue=30 March 2017}} 9. ^1 2 3 {{Cite news|url=http://koreajoongangdaily.joins.com/news/article/Article.aspx?aid=2916118|title=Japchae: A royal Korean tradition, but kings of old held the noodles|last=Lee|first=Eun-joo|date=3 February 2010|work=Korea JoongAng Daily|accessdate=22 August 2017}} 10. ^1 {{Cite news|url=https://vancouversun.com/life/karen+barnaby+wheat+noodling/11541399/story.html|title=Karen Barnaby: Non-wheat noodling|last=Barnaby|first=Karen|date=24 November 2015|work=The Vancouver Sun|accessdate=22 August 2017}} 2 : Korean noodle dishes|Mixed noodles |
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