Chapjae following Maagchi recipe.
After our toasted sesame oil taste test, of course we had to make some japchae, the iconic Korean dish with glass noodles and various vegetables and meat. Making japchae is a simple process but it has many steps, which is why it’s a favorite social event for Korean aunties or the moms in my kids’ Korean immersion program back in San Francisco.
Yes , there’s a video. But you don’t really need it because Maagchi’s written instructions for making japchae are so clear.
We used some leftover denvers from our chuck roast experience and of course the Ottogi Korean sesame oil. Recipes are similar but flexible; we really liked the approach of Maagchi’s blog because she manages the many steps with just two cooking utensils (though you will amass a lot of bowls or plates as you stage the ingredients). Rather than copying her recipe, I’m going to ask you to read it on her blog.
The ingredients in recipes can’t be copyrighted, but descriptions of technique can be. We are happy to honor that because her technique is really clever and good in this case. Check it out.
You may be the only food blogger that has leftover denvers, or knows what they are. Maagchi! Yeppur, she’s got it all.
Anybody who read the linked post knows what denvers are, right? AKA boneless short ribs, a toothsome byproduct of breaking down a chuck roast.