Fabri Japchae
Michelin-starred chef Fabri presents a traditional japchae with chewy glass noodles and crunchy vegetables, infused with Italian flair.
Ingredients needed 2 servings
Recipe
Cooking tips
- Because olive oil has a strong distinctive aroma that can clash with Korean seasonings, it's recommended to use neutral-flavored cooking oil when making japchae.
- Rinsing the boiled dangmyeon immediately under cold water lowers its temperature, preventing it from becoming soggy and giving it a much bouncier texture.
- Vegetables should be stir-fried separately, starting with the firmest, to preserve their moisture, crunch, and vibrant colors.
Recommended for
- Those who want to make perfectly chewy, non-soggy japchae with tips from a Michelin-starred chef.
- Those who prefer a neat dish where the vegetables retain their natural crunch and colors.
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