Congrats!! Definitely authentic! A tip from a Korean who enjoys watching your videos! If you want to make a big batch of japchae and keep it in the fridge for several days, it's better to prepare the spinach separately and mix it with the noodles every time you serve it. This is because spinach is very temperature-sensitive, and if stored with the noodles for an extended period, it could cause the noodles to spoil quickly.
Wow Brian, I'm very impressed at how much thought you put into this recipe, because this is extremely close to how my mom cooks her japchae, including the stir frying of noodles after boiling them! The only thing that's different is, she tries to find these hardier Korean spinaches that won't lose the crunchy texture even after she stir fries it. But that's a very niche difference! At least to me, this recipe is as authentic as it gets for a typical home cook.
@@BrianLagerstrom Mr Lagerstrom...calling from Australia.......I have just commented on one of your videos that I stumbled across a while ago regarding jumbo muffins. Special.....👌👌👏👏
This looks pretty authentic! Good job Brian! The bigger spinach and frying the japchae noodles is a must. Cutting everything a similar size was pretty well done, but the beef could be cut into more thin long slices. A+ though.
Great recipe! One tip I can tell you is do egg yolk first then stir fry veggies from white to yellow to red. Then meat. In that way less time wiping the pan. That’s how most Korean families do. Of course always you can do however you want.
@@ObsidianRose10 I'll never forget the time I was in a pretty rural area (far, far away from any Korean food and very um, not diverse lol) and I struck up a conversation with an older gentleman at a convenience store. I briefly mentioned Korean food and he could not stop talking about how much he loved Maangchi lol she's such a legend
My wife and I just made this recipe. You’ve helped me unlock new flavours in the kitchen and expand my knowledge on food. Keep up the great work Bri! Your recipes are amazing!!!
In Boston there is a secret korean food truck in a back alley that feeds locals for cheap and they would do a japchae every Thursday that I would go out of my way to get. I have worked from home since the start of the pandemic and I have tried various recipes in an attempt to replicate that amazing Thursday lunch I would get. Despite having some different veg/mushrooms in it, this one really nails the flavor & texture. Good job! (The main difference is they used zucchini instead of bell pepper)
I appreciate you and your wife taking the time to film and edit the content. If you're a home chef it's very easy to follow along and learn little pro-tips you toss out during filming. Thank you Brian and Lauren for making content.
Your addition of 'a little hint of acidity' is actually on point taste-wise😉 Because japchae is designed to lend the 'lacking tastes(acidity/tanginess/spiciness/additional saltiness)' and textures(crunchiness/coolness) from other side dishes it is paired with. Of course some sort of kimchi(acid/salty/tangy note) will be involved, so all the extra flavouring needed is actually met by a bite of kimchi traced right after the bite of japchae. Same with the other well known dish, bulgogi. Japchae and bulgogi are both designed to take on the 'nutty/salty/slightly meaty' note of the dining experience which is why they're sort of 'incomplete' on their own and may even taste as a bit bland. So if you're just eating nothing else but japchae, it makes more sense to make it saltier than original Korean recipes and add some kind of acid(or at least pair your meal with a pickle).
This makes perfect sense, and I'd not thought of it as I'm not used to Korean style cooking and meal planning! But I can so see this being elevated by those side dishes with the snappy crunchy tang! I'm slowly expanding my repertoire of food, especially Asian styles as I enjoy them so much! Thank you for this comment.
Something else I just remembered from my brain vault: my former MIL was from Nicaragua, and made excellent rice, but always served it with a marinated cabbage salad type of dish. The rice was very savory, having been made with lots of garlic, onions, and other spices, and the tangy "slaw" she made with it just set it off on another level! I never put it together till now how it's similar to Asian side dishes and how they compliment and bring a whole other experience to the meal.
@@snuggykitten Guess it's human nature among the rice cultures!! The whole package of what you mentioned really sounds universal in Asia. Great that you read my comment:D As far as I know, the pattern for most Asian dishes (*the backbone of Korean cuisine) is that we sort of use other dishes as 'tracers' to keep on elevating the flavors, then neutralize it a bit by tracing rice, which then traced by another dish... The loop goes on until you're finished with your rice. Oh, and I point this out every time I can because those accustomed to western dining tend to completely empty their mouth of what ever single bite of dish they have and then move on to the next one... which is not how the food was designed. When it comes to the Korean cuisine, the rice is your blank canvas and the banchans(side dishes) are your oil colors. You might have a main figure(main dish) to work around, but it's you who layer the colors to make the best experience out of it.
This looks delish. You’re the only cooking UA-camr left in my subscription list. Recipes are always interesting, high quality production, and you seem like a good person. Keep it up!
@@Gigaheart Joshua Weissman and Adam Raguesea have started to annoy me lately so I agree with the sentiment. Ethan Chelbowski and pro home cooks are still pretty solid too but not as entertaining as Brian Lagerstrom. All around I think Bri is the best of the best lately with his approachable yet technically interesting recipes.
@@BevoFan1883 I dropped Pro Home Cooks when he started doing a whole ton of "Top 5 Chicken/Beef/etc Air fryer recipe" type videos; I don't own one of those and don't plan to, so a bunch of videos centered around an appliance like that are not something I'd ever watch. And Weissman has been obnoxious for years, I literally can't handle the cringy way he edits all of his videos.
You removed the arrow. Cool 😎 I kinda hate UA-cam for telling people to put arrows everywhere. And all the other clickbait things they said to add to thumbnails. Your work speaks for itself, Brian. You don’t need them
Japchae is wonderful! My wife started making it during the pandemic and it is by far my favorite! I add a little gochujang on the side to add some heat to the sweeter sauce.
1.Putting the Little water into the veg 2. Saute the noodles with the sauce before adding them to the dish. Little easy sensible tweaks, that is the one of the many reasons I really enjoy watching your Videos! Thanks man!!!
I had never heard of this dish until a few years ago when a new Asian restaurant opened in our town of Elmhurst, IL (shout out to Ming Chef), featuring Thai, Chinese, and Korean fare. They list it as Chop Chae. Sweet potato noodles! Very tasty; and now I have a recipe I can try at home. Thanks!
Thankful for all your recipes especially with Korean food! One thing my mom always warned me about making japchae (probably when making a large portion), never to mix cooled vegetables with hot glass noodle because it’ll spoil very fast. I do remember having to pass japchae at weddings often because it tasted sour.
This was my goto lunch 5 days a week for nearly 20 years until my friend retired and closed her Korean restaurant. Fortunately she gave me her secret recipe for the best Korean hot sauce ever! Jap Chae needs that hot sauce to truly be remarkable!!
I made Japchae before for a work potluck, and the folks went nuts for it, many never having heard of it! I just started watching your content, and I love the way you explain the reasons why you do certain things as I didn't grow up being taught how to cook, so these tips and tricks are so enlightening! When I saw a vid for Japchae, I was so excited, as everything I've made from your channel has been a hit! I'm making this for my work crew Tuesday, so prepping things tonight, and the sauce is already my fave! The addition of the vinegar is indeed an added tweak that makes it even better! Thank you for the excellent stuff!
Lately flank has been on sale, if you slice very thin, on the bias and angled against the grain and let it spend some extra time in the marinade it’s perfectly tender! I can’t seem to stop making this dish..it’s so tasty..!
I just want to say I've been here since the weeds and sardines days (my first successful loaf of bread in 35 years came from Brian :)) and he never fails to amaze. We are having these noodles for dinner in about 45 minutes! Thank you as always!!
Yay! I love japchae. It’s a side dish but also a full meal too😅 my mom would make them with leftover bulgogi sometimes. This recipe hits it out of the park!!!! Thanks Bri 🤌
I started dating someone, and the first dish I cooked for him was Bri’s Fajitas. He LOVED the Fajitas and since he loves Korean cuisine, I sent him the link. We are DEFINITELY making this on our next cooking date.
Once you’ve learned this recipe it’ll serve you well for life. Also You can stuff hotteok with a version of it. You can put much cheaper dried and rehydrated shiitake mushrooms in it tho.
I made this tonight with your method and sauce, but used the veggies I had and chicken breast instead of beef and mushrooms. It was delicious! Your recipe is replacing my old japchae recipe as that stir frying of the noodles after boiling really improved their texture when eating. Super bouncy noodles! Thanks Bri!
It really does. I made it for my work crew a few months back, and they're always bugging me to bring it in again! I'm making your version for them this week as a snack! We're nurses and always hungry! @@BrianLagerstrom
You can slice flank super thin on a bias also at an angle, marinate a while and it turns out super tender. After stir frying the meat and mushrooms, grab your kitchen torch and flame it, it gives some nice char and artificially induced “wok hei “…
my korean mom used black woodear mushrooms with shitake instead and bean sprouts and no bell peppers...everything else on point. served warm as the main...cold as a side minus the meat.
Brian! You should try making Kimari with the left over japchae by rolling them up with seaweed and dip with a flour+potatoe starch batter and deep frying them. DIP WITH TTETBOKI
Another video that I truly enjoyed. I have heard of this dish many times, tried it once and wasnt impressed. Willing to give it another go. Your use of the Rice Vinegar is something I feel it needs, a little acidity and brightness to balance the sweet and saltiness of the dish. Will be doing this one soon. Thank you once again Bri!
I made this yesterday, it's amazingly delicious. I subbed creminis for all of the mushrooms and added a bit of fresh ginger to the beef but otherwise followed the recipe closely. My only regret is that we ate it all and I have no leftovers. 🤣
Red or purple onion, plus adding extra yellow and orange bells give an even broader range of colors..I can’t help adding more “stuff” and extra sauce, meat, noodles etc to a recipe..I like to make really big batches for plenty of leftovers..I’ve been obsessed with this recipe, I’ve made it five times now..
This one korean cooking channel, Aaron & Claire, uses long chives instead of spinach in their japchae. I’ve cooked it both ways, chives & with spinach. I really like the chives version. Depends on your feelings with spinach maybe
Just made this b man, absolute banger. Couldn’t get the right noodles so subbed in some rice noodles and they didn’t work out amazing but otherwise it was spectacular. More Asian food!
Oh come on. I bought your wok and all the groceries for the beef and broccoli and am going to make it again tonight. If I knew you were coming out with this recipe I would have made this instead. We’ll I guess there is always tomorrow night. Can’t wait.
As a native Korean, this is one of my FAVORITE party dishes!! I'm surprised by and so happy to see the depth of your technical knowledge about our traditional food :-) I think the only key ingredient that you missed was Toasted Sesame Oil. When I was making Japchae for 500-1000 people we would use whole cans of that stuff and mix it by hand.
So glad i finally found some time to dive into the video. Really, really looking forward to making this 😊 Bri never disappoints with his careful creativity and the education of me and my very early learning cooking skills. 😊
Solid and valid as always Chef! Honestly I'm not the biggest fan of Japchae, whenever me or my mom makes it its kinda a side dish to accentuate some other main star protein on the table, but it's still good regardless and I think you did the dish an absolute justice. Loving it Bri! Thanks for giving my culture a rep 🤙🤙.
The recipe is slightly different from how I do it, but then again like any home cooked meals, everyone has their own variation. One thing i do wanna say is instead of adding the seseme oil to the sauce. Add it at the end to add a little sheen to the noodle. That being said, this recipe is on par with what other Korean written recipes I've seen.
Pailin from Hot Thai Kitchen would soak the dried glass noodles in tap water until they're pliable, cut them into manageable lengths, and then stir fry them.
yes finally Bri i really want to get your take on this korean staple and we have a similar recipe back home in my native country but we use regular vermicilli not sweet potato noodles thanks🙏🙏🙏🙏😋😋😋😋
This is a very good dish for a party or pot-luck. You can portion them out in cardboard takeaway containers with bamboo chopsticks. Doesn't need to be kept warm. And if you want, you can make it vegan, gluten free (with a gluten-free soy sauce). In my opinion, this is the most delicious gluten-free vegan meal that exists, and worth paying for at a restaurant (as there's a LOT of knife work involved).
As an alternative protein for people who don't want to spend the money on fillet shoulder, tender or terrace major, the excellent substitute just may need to contact your butcher or meat counter manager at the grocery store
I used to really like Josh Weissman, he wasn’t always such a cartoon. I guess he was just chasing the algorithm and decided most of his fans want excessively complicated recipes with childish butt jokes. It’s a shame.
@@eosborne6495 same. Shame cause his technique is still top notch but the humor has become so obnoxious :// I don’t want to make praising Bri for his hard work mutually inclusive with hating Josh or anything like that, feel like that’s disrespectful to bri himself but everything people say about Joshua Weissman’s shift in content is true to me too
Funny when I saw your pad woon sen video, particularly with the slivered presentation, I thought: waitaminute, this is a lot like japchae. And then sure enough!
Brian, I enjoy that you enjoy and appreciate Korean cuisine. I spent time in rural Pusan and I yearn for some of the dishes I had. Id be curious for you to attempt galbi jjim!
Nice! I typically use sesame oil for most of the stir fry as flavoring, if not outright stir frying. Fun fact -- Jidan is just Korean for egg, although the anglicized spelling of the word speaks to the original Chinese root. (The way you say it actually makes it sound more Chinese haha.) Thanks for this recipe!
Not really. The original Chinese word (鷄蛋) may mean egg, but Jidan (지단) as a Korean word refers to the specific preparation as shown on the video. Look it up in a Korean dictionary. If you strait up google 지단, you'd get a bunch of results relating to Zinedine Zidane (whose last name is spelled in Korean as 지단 as well), not the dish. You'd have to enter 계란 지단(literally, "Egg Jidan") on the search query instead.
Congrats!! Definitely authentic! A tip from a Korean who enjoys watching your videos! If you want to make a big batch of japchae and keep it in the fridge for several days, it's better to prepare the spinach separately and mix it with the noodles every time you serve it. This is because spinach is very temperature-sensitive, and if stored with the noodles for an extended period, it could cause the noodles to spoil quickly.
Wow Brian, I'm very impressed at how much thought you put into this recipe, because this is extremely close to how my mom cooks her japchae, including the stir frying of noodles after boiling them! The only thing that's different is, she tries to find these hardier Korean spinaches that won't lose the crunchy texture even after she stir fries it. But that's a very niche difference! At least to me, this recipe is as authentic as it gets for a typical home cook.
that's awesome to hear! good tip on the spinach too.
Show your mother this video!
Some of us remember real Savoy spinach, before so-called "baby" spinach took over. Now it's only found frozen, never fresh ☹️
@@BrianLagerstrom Mr Lagerstrom...calling from Australia.......I have just commented on one of your videos that I stumbled across a while ago regarding jumbo muffins. Special.....👌👌👏👏
This looks pretty authentic! Good job Brian! The bigger spinach and frying the japchae noodles is a must. Cutting everything a similar size was pretty well done, but the beef could be cut into more thin long slices. A+ though.
Great recipe! One tip I can tell you is do egg yolk first then stir fry veggies from white to yellow to red. Then meat. In that way less time wiping the pan. That’s how most Korean families do. Of course always you can do however you want.
Aaron and Claire are my favourite Korean cooking youtubers.
@@ObsidianRose10 I'll never forget the time I was in a pretty rural area (far, far away from any Korean food and very um, not diverse lol) and I struck up a conversation with an older gentleman at a convenience store. I briefly mentioned Korean food and he could not stop talking about how much he loved Maangchi lol she's such a legend
My wife and I just made this recipe. You’ve helped me unlock new flavours in the kitchen and expand my knowledge on food. Keep up the great work Bri! Your recipes are amazing!!!
In Boston there is a secret korean food truck in a back alley that feeds locals for cheap and they would do a japchae every Thursday that I would go out of my way to get. I have worked from home since the start of the pandemic and I have tried various recipes in an attempt to replicate that amazing Thursday lunch I would get. Despite having some different veg/mushrooms in it, this one really nails the flavor & texture. Good job!
(The main difference is they used zucchini instead of bell pepper)
I appreciate you and your wife taking the time to film and edit the content. If you're a home chef it's very easy to follow along and learn little pro-tips you toss out during filming. Thank you Brian and Lauren for making content.
I love Brian’s videos because are so educational, remind me Good eats. 👨🏼🍳
Your addition of 'a little hint of acidity' is actually on point taste-wise😉 Because japchae is designed to lend the 'lacking tastes(acidity/tanginess/spiciness/additional saltiness)' and textures(crunchiness/coolness) from other side dishes it is paired with. Of course some sort of kimchi(acid/salty/tangy note) will be involved, so all the extra flavouring needed is actually met by a bite of kimchi traced right after the bite of japchae. Same with the other well known dish, bulgogi. Japchae and bulgogi are both designed to take on the 'nutty/salty/slightly meaty' note of the dining experience which is why they're sort of 'incomplete' on their own and may even taste as a bit bland. So if you're just eating nothing else but japchae, it makes more sense to make it saltier than original Korean recipes and add some kind of acid(or at least pair your meal with a pickle).
This makes perfect sense, and I'd not thought of it as I'm not used to Korean style cooking and meal planning! But I can so see this being elevated by those side dishes with the snappy crunchy tang! I'm slowly expanding my repertoire of food, especially Asian styles as I enjoy them so much! Thank you for this comment.
Something else I just remembered from my brain vault: my former MIL was from Nicaragua, and made excellent rice, but always served it with a marinated cabbage salad type of dish. The rice was very savory, having been made with lots of garlic, onions, and other spices, and the tangy "slaw" she made with it just set it off on another level! I never put it together till now how it's similar to Asian side dishes and how they compliment and bring a whole other experience to the meal.
@@snuggykitten Guess it's human nature among the rice cultures!! The whole package of what you mentioned really sounds universal in Asia.
Great that you read my comment:D As far as I know, the pattern for most Asian dishes (*the backbone of Korean cuisine) is that we sort of use other dishes as 'tracers' to keep on elevating the flavors, then neutralize it a bit by tracing rice, which then traced by another dish... The loop goes on until you're finished with your rice.
Oh, and I point this out every time I can because those accustomed to western dining tend to completely empty their mouth of what ever single bite of dish they have and then move on to the next one... which is not how the food was designed.
When it comes to the Korean cuisine, the rice is your blank canvas and the banchans(side dishes) are your oil colors. You might have a main figure(main dish) to work around, but it's you who layer the colors to make the best experience out of it.
@@snuggykittenGreat comments, both, and this combination your former MIL’s sounds absolutely delicious!
@@dkdlrhdiExcellent - lovely, and actually helpful - art analogy. Thanks!!
I ADORE glass noodles! My favorite noodle of all time.
First had japchae from a local Asian take-out place and fell in love instantly. Amazing dish.
Thanks Kei!
This looks delish.
You’re the only cooking UA-camr left in my subscription list. Recipes are always interesting, high quality production, and you seem like a good person. Keep it up!
Hey don't overlook the youtube OG Chef John.
What happened to the other ones?
@@Gigaheart Joshua Weissman and Adam Raguesea have started to annoy me lately so I agree with the sentiment. Ethan Chelbowski and pro home cooks are still pretty solid too but not as entertaining as Brian Lagerstrom. All around I think Bri is the best of the best lately with his approachable yet technically interesting recipes.
@@BevoFan1883 What about Babish?
@@BevoFan1883 I dropped Pro Home Cooks when he started doing a whole ton of "Top 5 Chicken/Beef/etc Air fryer recipe" type videos; I don't own one of those and don't plan to, so a bunch of videos centered around an appliance like that are not something I'd ever watch.
And Weissman has been obnoxious for years, I literally can't handle the cringy way he edits all of his videos.
You removed the arrow. Cool 😎 I kinda hate UA-cam for telling people to put arrows everywhere. And all the other clickbait things they said to add to thumbnails. Your work speaks for itself, Brian. You don’t need them
I love the skill building you incorporate into these recipes/videos. I cook them all just to learn the technique.
I’m with you on that comment. You start cooking Asian and you see similarities.
Japchae is wonderful! My wife started making it during the pandemic and it is by far my favorite! I add a little gochujang on the side to add some heat to the sweeter sauce.
1.Putting the Little water into the veg
2. Saute the noodles with the sauce before adding them to the dish.
Little easy sensible tweaks, that is the one of the many reasons I really enjoy watching your Videos! Thanks man!!!
I had never heard of this dish until a few years ago when a new Asian restaurant opened in our town of Elmhurst, IL (shout out to Ming Chef), featuring Thai, Chinese, and Korean fare. They list it as Chop Chae. Sweet potato noodles! Very tasty; and now I have a recipe I can try at home. Thanks!
Thankful for all your recipes especially with Korean food! One thing my mom always warned me about making japchae (probably when making a large portion), never to mix cooled vegetables with hot glass noodle because it’ll spoil very fast. I do remember having to pass japchae at weddings often because it tasted sour.
Korean fan here!!!! Omg i screamed when I saw the video is up in my feed xD!!! this is a great recipe everyone !!
My mum makes japchae every my birthday, and one of my favourite korean dishes.. I think your recipe is perfect…
This was my goto lunch 5 days a week for nearly 20 years until my friend retired and closed her Korean restaurant. Fortunately she gave me her secret recipe for the best Korean hot sauce ever! Jap Chae needs that hot sauce to truly be remarkable!!
How secret is that recipe? Any chance you would share it? I'm intrigued by it 😅
@@nicogun7086 very secret. sorry.
I wish I didn't see your comment
@@codegirl2069 why?
@@krazmokramer coz I feel like I am missing out on something that I never had ... silly I know
I made Japchae before for a work potluck, and the folks went nuts for it, many never having heard of it! I just started watching your content, and I love the way you explain the reasons why you do certain things as I didn't grow up being taught how to cook, so these tips and tricks are so enlightening! When I saw a vid for Japchae, I was so excited, as everything I've made from your channel has been a hit! I'm making this for my work crew Tuesday, so prepping things tonight, and the sauce is already my fave! The addition of the vinegar is indeed an added tweak that makes it even better! Thank you for the excellent stuff!
One of my favorites. It was the first thing I tried when I moved to Seoul. It's comfort food now
Looks really good! The Lady and the Tramp kiss was too cute.
Amazing video as always Brian!! Could we get Kimchi Jiggae next pleaseeeeee!?!
Lately flank has been on sale, if you slice very thin, on the bias and angled against the grain and let it spend some extra time in the marinade it’s perfectly tender! I can’t seem to stop making this dish..it’s so tasty..!
I’ve made japche before, but this is on another level. Great advice to season with each step. The pan fry on the noodles is a great idea. I love it!
an absolute audiovisual flex, bravo; a metalbending admirer. also, sauce secrets are really just potions
I just want to say I've been here since the weeds and sardines days (my first successful loaf of bread in 35 years came from Brian :)) and he never fails to amaze. We are having these noodles for dinner in about 45 minutes! Thank you as always!!
Yay! I love japchae. It’s a side dish but also a full meal too😅 my mom would make them with leftover bulgogi sometimes. This recipe hits it out of the park!!!! Thanks Bri 🤌
Thanks for watching Jamie! So glad to hear that.
I started dating someone, and the first dish I cooked for him was Bri’s Fajitas. He LOVED the Fajitas and since he loves Korean cuisine, I sent him the link. We are DEFINITELY making this on our next cooking date.
As a Korean, your recipe looks like a little simpler than the traditional way, but it's very enough.
Approved!
Looks delicious!
Recipe is awesome as always! Also Bri and Lorn are so cute :3
are you kidding?!?!? i saved 4 tiktoks on japchae and was going to make a trip to the store tonight. you're timing is impeccable bri!
I was so surprised to see a Korean dish on your channel!!!! Great video and as a Korean, I approve this 100 percent hahaha 😉
I really appreciate you taking the time to add the unit conversions for us non-americans
Once you’ve learned this recipe it’ll serve you well for life. Also
You can stuff hotteok with a version of it. You can put much cheaper dried and rehydrated shiitake mushrooms in it tho.
I made this tonight with your method and sauce, but used the veggies I had and chicken breast instead of beef and mushrooms. It was delicious! Your recipe is replacing my old japchae recipe as that stir frying of the noodles after boiling really improved their texture when eating. Super bouncy noodles! Thanks Bri!
This is an amazing Korean side dish. I love your bring this lesser known Asian food to the table.
This one NEEDS to be known!
It really does. I made it for my work crew a few months back, and they're always bugging me to bring it in again! I'm making your version for them this week as a snack! We're nurses and always hungry! @@BrianLagerstrom
You can slice flank super thin on a bias also at an angle, marinate a while and it turns out super tender. After stir frying the meat and mushrooms, grab your kitchen torch and flame it, it gives some nice char and artificially induced “wok hei “…
Made it tonight. Ahh Mae zing. Keep it up man. You are the best UA-camr chef out there!!
my korean mom used black woodear mushrooms with shitake instead and bean sprouts and no bell peppers...everything else on point. served warm as the main...cold as a side minus the meat.
Love japchae, and very much appreciate you taking the time to make a video that may not perform as well with western audiences! Thanks Bri!
Thanks for watching! This one is a bomb, but I love the recipe.
@@BrianLagerstrom The real ones know what’s good
Brian! You should try making Kimari with the left over japchae by rolling them up with seaweed and dip with a flour+potatoe starch batter and deep frying them. DIP WITH TTETBOKI
strongly recommend using dried shiitake mushroom. makes a huge difference
Whenever I go out for Korean BBQ I always get Japchae. I’ll definitely try this recipe out!
I eat this dish at Joong Boo in Chicago all the time and this recipe looks legit. Excited to try it.
Another video that I truly enjoyed. I have heard of this dish many times, tried it once and wasnt impressed. Willing to give it another go. Your use of the Rice Vinegar is something I feel it needs, a little acidity and brightness to balance the sweet and saltiness of the dish. Will be doing this one soon. Thank you once again Bri!
The acid plus the noodle sauté elevate. Thanks for watching
That looked mouthwatering delicious 🤤😋😉💞
As a Korean I approve! Looks delish and like my mom used to make. 🤤
I made this yesterday, it's amazingly delicious. I subbed creminis for all of the mushrooms and added a bit of fresh ginger to the beef but otherwise followed the recipe closely. My only regret is that we ate it all and I have no leftovers. 🤣
Sooo close to the 1M subs, Bri’!
this is such perfect timing, i just got some KBBQ marinated shortribs to cook and i needed a side to go with them!
Meat with a side dish of meat... you’re talking my language!
Red or purple onion, plus adding extra yellow and orange bells give an even broader range of colors..I can’t help adding more “stuff” and extra sauce, meat, noodles etc to a recipe..I like to make really big batches for plenty of leftovers..I’ve been obsessed with this recipe, I’ve made it five times now..
Oh..and I just throw the spinach in raw to stir fry at the very end with the last thing..
This was so so tasty! Love your recipes for being a good balance of doable and still new and exciting. Keep it up!
This one korean cooking channel, Aaron & Claire, uses long chives instead of spinach in their japchae. I’ve cooked it both ways, chives & with spinach. I really like the chives version. Depends on your feelings with spinach maybe
Love korean food looks fantastic !
Just made this b man, absolute banger. Couldn’t get the right noodles so subbed in some rice noodles and they didn’t work out amazing but otherwise it was spectacular. More Asian food!
Oh come on. I bought your wok and all the groceries for the beef and broccoli and am going to make it again tonight. If I knew you were coming out with this recipe I would have made this instead. We’ll I guess there is always tomorrow night. Can’t wait.
This is definitely something I always order at my local Korean restaurant. I'll have to try making it for myself as it doesn't look too hard.
As a native Korean, this is one of my FAVORITE party dishes!! I'm surprised by and so happy to see the depth of your technical knowledge about our traditional food :-)
I think the only key ingredient that you missed was Toasted Sesame Oil. When I was making Japchae for 500-1000 people we would use whole cans of that stuff and mix it by hand.
Yum, looks incredible.
I love japchae! Thank you for doing this!
Everything you've done is authentic and delicate!
I am going to try this for sure. Looks amazing!
This is too good to be true. Thank you!
So glad i finally found some time to dive into the video. Really, really looking forward to making this 😊 Bri never disappoints with his careful creativity and the education of me and my very early learning cooking skills. 😊
Make this all the time. Delicious
Very beautifully made!❤
Ive actually made your woon sen recipe a few times, and I love it! Im excited to try this one as well :)
Brings back memories eatting with my Korean friends as a teenager.
Delicious to also eat cold the next day & add some gochujang for an extra kick :) thank you for the recipe!!!
Solid and valid as always Chef! Honestly I'm not the biggest fan of Japchae, whenever me or my mom makes it its kinda a side dish to accentuate some other main star protein on the table, but it's still good regardless and I think you did the dish an absolute justice. Loving it Bri! Thanks for giving my culture a rep 🤙🤙.
Finally found the noodles that I was looking for ❤❤
Ugh, looks amazing!!
Looks sooooo delicious!
You know how else I can get coffee in under a minute? By making coffee. Big fan. All love.
You can use wood ear mushrooms for extra authenticity, but any mushroom would do the job for a home cook
The recipe is slightly different from how I do it, but then again like any home cooked meals, everyone has their own variation. One thing i do wanna say is instead of adding the seseme oil to the sauce. Add it at the end to add a little sheen to the noodle.
That being said, this recipe is on par with what other Korean written recipes I've seen.
Amazing. This is probably my favorite Korean food. I'll be making this soon.
Let me know how it goes Joe
Oh I like this yum thank you bri
This looks amazing. Can’t wait to give it a try. Your videos are my fave!! Could I request a Pretzel Bread buns video? That’d be incredible!!
I put it on the list!
@@BrianLagerstrom you rock ✌🏼
I‘m Korean, but I learn Korean food recipes from foreigner 😂😂😂 Thank you! ❤
hahaha let me know how it stacks up!
@@BrianLagerstrom Honestly, it looks more delicious than what my mom made lol😅😂
Pailin from Hot Thai Kitchen would soak the dried glass noodles in tap water until they're pliable, cut them into manageable lengths, and then stir fry them.
I loved the video I like the unusual dishes
Excellent!👏👏👏
This looks great!! Excited to try it. My husband says thank you for feeding Lorn 😂❤️
yes finally Bri i really want to get your take on this korean staple and we have a similar recipe back home in my native country but we use regular vermicilli not sweet potato noodles thanks🙏🙏🙏🙏😋😋😋😋
WoW taking things up a notch
This is a very good dish for a party or pot-luck. You can portion them out in cardboard takeaway containers with bamboo chopsticks. Doesn't need to be kept warm. And if you want, you can make it vegan, gluten free (with a gluten-free soy sauce). In my opinion, this is the most delicious gluten-free vegan meal that exists, and worth paying for at a restaurant (as there's a LOT of knife work involved).
As an alternative protein for people who don't want to spend the money on fillet shoulder, tender or terrace major, the excellent substitute just may need to contact your butcher or meat counter manager at the grocery store
I can already tell this was more authentic than Joshua Weissman’s attempt lol
Josh isn't fit to tie Brian's shoes!
@@rockstoneballs vouch
I used to really like Josh Weissman, he wasn’t always such a cartoon. I guess he was just chasing the algorithm and decided most of his fans want excessively complicated recipes with childish butt jokes. It’s a shame.
@@eosborne6495 yeah it's like a cooking channel for ADHD children now
@@eosborne6495 same. Shame cause his technique is still top notch but the humor has become so obnoxious :// I don’t want to make praising Bri for his hard work mutually inclusive with hating Josh or anything like that, feel like that’s disrespectful to bri himself but everything people say about Joshua Weissman’s shift in content is true to me too
Brian-I’ve been bingeing your recreations of famous sandwich’s of America’s cities vids. I’d sure like to see your take on the Muffaletta. Thanks!
You can just grab a scoop of boiling water occasionally when you need it from the (salted..lol..) noodle water pot..it works out perfectly…
These are great! I have seen so many... (2023)... thanks again!! :)
Hi Bri! Looks delicious! Great video with great cooking, a bit of humour & always good to see Lorn! 🙂😋❤
Funny when I saw your pad woon sen video, particularly with the slivered presentation, I thought: waitaminute, this is a lot like japchae. And then sure enough!
I’ve had a KBop itch for a while. Thanks for this
Brian, I enjoy that you enjoy and appreciate Korean cuisine. I spent time in rural Pusan and I yearn for some of the dishes I had. Id be curious for you to attempt galbi jjim!
I've recently made Pad Woon Sen using your recipe and it was great. Looking forward to doing this one too
Nice! I typically use sesame oil for most of the stir fry as flavoring, if not outright stir frying. Fun fact -- Jidan is just Korean for egg, although the anglicized spelling of the word speaks to the original Chinese root. (The way you say it actually makes it sound more Chinese haha.) Thanks for this recipe!
Sesame oil has a very low smoke point and Asians never use it to cook with. It's for flavoring only.
Interesting. Does japchae really mean mixed vegetables?
Not really. The original Chinese word (鷄蛋) may mean egg, but Jidan (지단) as a Korean word refers to the specific preparation as shown on the video. Look it up in a Korean dictionary.
If you strait up google 지단, you'd get a bunch of results relating to Zinedine Zidane (whose last name is spelled in Korean as 지단 as well), not the dish. You'd have to enter 계란 지단(literally, "Egg Jidan") on the search query instead.
@@globalforce Oh okay, thanks! I asked a few Korean friends I have as well and I got mixed answers. Thanks for this input! :)