School Chef's Japchae
Easy japchae that doesn't require stir-frying vegetables separately, and the sesame oil coating keeps the noodles from getting soggy over time, maintaining a chewy texture.
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Baek Jong-won's Japchae
Soak glass noodles thoroughly and cook them to the right texture, then mix with separately stir-fried meat and vegetables to create a classic japchae that maintains its chewy texture even when eaten the next day.
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Fabri Japchae
Michelin-starred chef Fabri presents a traditional japchae with chewy glass noodles and crunchy vegetables, infused with Italian flair.
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