I love Korean japchae and always look forward to eating it as one of the “ban chan” dishes served at Korean restaurants. I have tried a few japchae recipes but this one is probably my favorite so far. I added more garlic to the original recipe and combined it with some of the techniques/ingredients from other japchae recipes.
My mother-in-law introduced me to dried pollock, a type of dried fish used commonly in Korean cooking. She initially told me that I could just cook the fish along with some carrots and onions. I tried doing that but the soup wasn’t as flavorful as she described. I decided to make something the Koreans would make. Bugeoguk is known as a “hangover soup” in Korea.
One of the things I look forward to when I have Korean BBQ are the side dishes. The last time I visited LA, I had Korean BBQ at Genwa. Genwa is well-known for their 20+ side dishes that accompany the BBQ. I was very impressed as all the side dishes were delicious. Usually, at most places, I would only like 2 or 3 of them. This dish is a common side dish served at Korean BBQs. It’s also a common side dish served with Korean food. I see it often in Korean restaurants as well.
Originally posted: Nov 2010
Believe it or not, I considered (maybe am still considering) marrying a Korean so I can enjoy Korean food all day, everyday. Then again I also enjoy Japanese, Asian, Thai, American food and the list goes on.