Japchae-banchan

Silky sweet-potato glass noodles tossed with colorful vegetables and soy-sesame dressing.

Japchae has graced Korean tables since the Joseon dynasty, when it was reportedly invented to delight a king and has never fallen out of favor since. The dish centers on dangmyeon, translucent noodles made from sweet-potato starch that soak up seasoning while staying pleasantly chewy. Spinach, carrots, mushrooms, onion, and bell pepper are each cooked separately to preserve their individual textures and colors before being brought together in one fragrant pan. A generous hand with sesame oil and a balance of soy sauce and sugar give japchae its signature savory-sweet profile that pairs beautifully with steamed rice. At Korean birthday parties, holidays, and memorial table spreads, a large platter of japchae signals that a special occasion is being observed, making it far more than an everyday side dish.