Congrats!! Definitely authentic! A tip from a Korean who enjoys watching your videos! If you want to make a big batch of japchae and keep it in the fridge for several days, it's better to prepare the spinach separately and mix it with the noodles every time you serve it. This is because spinach is very temperature-sensitive, and if stored with the noodles for an extended period, it could cause the noodles to spoil quickly.
@legothief91
Жыл бұрын
Wow Brian, I'm very impressed at how much thought you put into this recipe, because this is extremely close to how my mom cooks her japchae, including the stir frying of noodles after boiling them! The only thing that's different is, she tries to find these hardier Korean spinaches that won't lose the crunchy texture even after she stir fries it. But that's a very niche difference! At least to me, this recipe is as authentic as it gets for a typical home cook.
@BrianLagerstrom
Жыл бұрын
that's awesome to hear! good tip on the spinach too.
@NotSoBuff
Жыл бұрын
Show your mother this video!
@rabbit_scribe
Жыл бұрын
Some of us remember real Savoy spinach, before so-called "baby" spinach took over. Now it's only found frozen, never fresh ☹️
@maretteschulz8898
Жыл бұрын
@@BrianLagerstrom Mr Lagerstrom...calling from Australia.......I have just commented on one of your videos that I stumbled across a while ago regarding jumbo muffins. Special.....👌👌👏👏
@justicator
Жыл бұрын
This looks pretty authentic! Good job Brian! The bigger spinach and frying the japchae noodles is a must. Cutting everything a similar size was pretty well done, but the beef could be cut into more thin long slices. A+ though.
@user-yn9yy9tr4i
Жыл бұрын
My wife and I just made this recipe. You’ve helped me unlock new flavours in the kitchen and expand my knowledge on food. Keep up the great work Bri! Your recipes are amazing!!!
@dkdlrhdi
Жыл бұрын
Your addition of 'a little hint of acidity' is actually on point taste-wise😉 Because japchae is designed to lend the 'lacking tastes(acidity/tanginess/spiciness/additional saltiness)' and textures(crunchiness/coolness) from other side dishes it is paired with. Of course some sort of kimchi(acid/salty/tangy note) will be involved, so all the extra flavouring needed is actually met by a bite of kimchi traced right after the bite of japchae. Same with the other well known dish, bulgogi. Japchae and bulgogi are both designed to take on the 'nutty/salty/slightly meaty' note of the dining experience which is why they're sort of 'incomplete' on their own and may even taste as a bit bland. So if you're just eating nothing else but japchae, it makes more sense to make it saltier than original Korean recipes and add some kind of acid(or at least pair your meal with a pickle).
@snuggykitten
6 ай бұрын
This makes perfect sense, and I'd not thought of it as I'm not used to Korean style cooking and meal planning! But I can so see this being elevated by those side dishes with the snappy crunchy tang! I'm slowly expanding my repertoire of food, especially Asian styles as I enjoy them so much! Thank you for this comment.
@snuggykitten
6 ай бұрын
Something else I just remembered from my brain vault: my former MIL was from Nicaragua, and made excellent rice, but always served it with a marinated cabbage salad type of dish. The rice was very savory, having been made with lots of garlic, onions, and other spices, and the tangy "slaw" she made with it just set it off on another level! I never put it together till now how it's similar to Asian side dishes and how they compliment and bring a whole other experience to the meal.
@dkdlrhdi
6 ай бұрын
@@snuggykitten Guess it's human nature among the rice cultures!! The whole package of what you mentioned really sounds universal in Asia. Great that you read my comment:D As far as I know, the pattern for most Asian dishes (*the backbone of Korean cuisine) is that we sort of use other dishes as 'tracers' to keep on elevating the flavors, then neutralize it a bit by tracing rice, which then traced by another dish... The loop goes on until you're finished with your rice. Oh, and I point this out every time I can because those accustomed to western dining tend to completely empty their mouth of what ever single bite of dish they have and then move on to the next one... which is not how the food was designed. When it comes to the Korean cuisine, the rice is your blank canvas and the banchans(side dishes) are your oil colors. You might have a main figure(main dish) to work around, but it's you who layer the colors to make the best experience out of it.
@prawncrisp5951
4 ай бұрын
@@snuggykittenGreat comments, both, and this combination your former MIL’s sounds absolutely delicious!
@prawncrisp5951
4 ай бұрын
@@dkdlrhdiExcellent - lovely, and actually helpful - art analogy. Thanks!!
@monicadgarcia
Жыл бұрын
I love Brian’s videos because are so educational, remind me Good eats. 👨🏼🍳
@cassieoz1702
Жыл бұрын
Aaron and Claire are my favourite Korean cooking youtubers.
@siiiiiuu7
Жыл бұрын
@@PeppaSauceQn I'll never forget the time I was in a pretty rural area (far, far away from any Korean food and very um, not diverse lol) and I struck up a conversation with an older gentleman at a convenience store. I briefly mentioned Korean food and he could not stop talking about how much he loved Maangchi lol she's such a legend
@jindiyou
Жыл бұрын
Great recipe! One tip I can tell you is do egg yolk first then stir fry veggies from white to yellow to red. Then meat. In that way less time wiping the pan. That’s how most Korean families do. Of course always you can do however you want.
@kspfan001
Жыл бұрын
In Boston there is a secret korean food truck in a back alley that feeds locals for cheap and they would do a japchae every Thursday that I would go out of my way to get. I have worked from home since the start of the pandemic and I have tried various recipes in an attempt to replicate that amazing Thursday lunch I would get. Despite having some different veg/mushrooms in it, this one really nails the flavor & texture. Good job! (The main difference is they used zucchini instead of bell pepper)
@docohm50
Жыл бұрын
I appreciate you and your wife taking the time to film and edit the content. If you're a home chef it's very easy to follow along and learn little pro-tips you toss out during filming. Thank you Brian and Lauren for making content.
@elleb7523
Жыл бұрын
This looks delish. You’re the only cooking KZitemr left in my subscription list. Recipes are always interesting, high quality production, and you seem like a good person. Keep it up!
@turnerjazz7872
Жыл бұрын
Hey don't overlook the youtube OG Chef John.
@Gigaheart
Жыл бұрын
What happened to the other ones?
@BevoFan1883
Жыл бұрын
@@Gigaheart Joshua Weissman and Adam Raguesea have started to annoy me lately so I agree with the sentiment. Ethan Chelbowski and pro home cooks are still pretty solid too but not as entertaining as Brian Lagerstrom. All around I think Bri is the best of the best lately with his approachable yet technically interesting recipes.
@Gigaheart
Жыл бұрын
@@BevoFan1883 What about Babish?
@MichaelAlthauser
Жыл бұрын
@@BevoFan1883 I dropped Pro Home Cooks when he started doing a whole ton of "Top 5 Chicken/Beef/etc Air fryer recipe" type videos; I don't own one of those and don't plan to, so a bunch of videos centered around an appliance like that are not something I'd ever watch. And Weissman has been obnoxious for years, I literally can't handle the cringy way he edits all of his videos.
@krazmokramer
Жыл бұрын
This was my goto lunch 5 days a week for nearly 20 years until my friend retired and closed her Korean restaurant. Fortunately she gave me her secret recipe for the best Korean hot sauce ever! Jap Chae needs that hot sauce to truly be remarkable!!
@nicogun7086
Жыл бұрын
How secret is that recipe? Any chance you would share it? I'm intrigued by it 😅
@krazmokramer
Жыл бұрын
@@nicogun7086 very secret. sorry.
@codegirl2069
9 ай бұрын
I wish I didn't see your comment
@krazmokramer
9 ай бұрын
@@codegirl2069 why?
@codegirl2069
9 ай бұрын
@@krazmokramer coz I feel like I am missing out on something that I never had ... silly I know
@KeiFlox
Жыл бұрын
I ADORE glass noodles! My favorite noodle of all time. First had japchae from a local Asian take-out place and fell in love instantly. Amazing dish.
@BrianLagerstrom
Жыл бұрын
Thanks Kei!
@ChuckWestfield
Жыл бұрын
I love the skill building you incorporate into these recipes/videos. I cook them all just to learn the technique.
@ronruethain5521
Жыл бұрын
I’m with you on that comment. You start cooking Asian and you see similarities.
@jamiek2288
Жыл бұрын
Yay! I love japchae. It’s a side dish but also a full meal too😅 my mom would make them with leftover bulgogi sometimes. This recipe hits it out of the park!!!! Thanks Bri 🤌
@BrianLagerstrom
Жыл бұрын
Thanks for watching Jamie! So glad to hear that.
@tsukaai
Жыл бұрын
My mum makes japchae every my birthday, and one of my favourite korean dishes.. I think your recipe is perfect…
@drzlecuti
Жыл бұрын
I had never heard of this dish until a few years ago when a new Asian restaurant opened in our town of Elmhurst, IL (shout out to Ming Chef), featuring Thai, Chinese, and Korean fare. They list it as Chop Chae. Sweet potato noodles! Very tasty; and now I have a recipe I can try at home. Thanks!
@minkmuirino
Жыл бұрын
Korean fan here!!!! Omg i screamed when I saw the video is up in my feed xD!!! this is a great recipe everyone !!
@MackenziePerrault
Жыл бұрын
Amazing video as always Brian!! Could we get Kimchi Jiggae next pleaseeeeee!?!
@lisapop5219
Жыл бұрын
One of my favorites. It was the first thing I tried when I moved to Seoul. It's comfort food now
@sarahlee6847
Жыл бұрын
Thankful for all your recipes especially with Korean food! One thing my mom always warned me about making japchae (probably when making a large portion), never to mix cooled vegetables with hot glass noodle because it’ll spoil very fast. I do remember having to pass japchae at weddings often because it tasted sour.
@jaeintheworld
Жыл бұрын
I was so surprised to see a Korean dish on your channel!!!! Great video and as a Korean, I approve this 100 percent hahaha 😉
@karanahluwalia6659
Жыл бұрын
an absolute audiovisual flex, bravo; a metalbending admirer. also, sauce secrets are really just potions
@justinbarnes6833
Жыл бұрын
Japchae is wonderful! My wife started making it during the pandemic and it is by far my favorite! I add a little gochujang on the side to add some heat to the sweeter sauce.
@snuggykitten
6 ай бұрын
I made Japchae before for a work potluck, and the folks went nuts for it, many never having heard of it! I just started watching your content, and I love the way you explain the reasons why you do certain things as I didn't grow up being taught how to cook, so these tips and tricks are so enlightening! When I saw a vid for Japchae, I was so excited, as everything I've made from your channel has been a hit! I'm making this for my work crew Tuesday, so prepping things tonight, and the sauce is already my fave! The addition of the vinegar is indeed an added tweak that makes it even better! Thank you for the excellent stuff!
@macscoop1
Жыл бұрын
This is an amazing Korean side dish. I love your bring this lesser known Asian food to the table.
@BrianLagerstrom
Жыл бұрын
This one NEEDS to be known!
@snuggykitten
6 ай бұрын
It really does. I made it for my work crew a few months back, and they're always bugging me to bring it in again! I'm making your version for them this week as a snack! We're nurses and always hungry! @@BrianLagerstrom
@smontone
Жыл бұрын
I’ve made japche before, but this is on another level. Great advice to season with each step. The pan fry on the noodles is a great idea. I love it!
@jamesc8259
Жыл бұрын
You removed the arrow. Cool 😎 I kinda hate KZitem for telling people to put arrows everywhere. And all the other clickbait things they said to add to thumbnails. Your work speaks for itself, Brian. You don’t need them
@jayolovitt5969
Жыл бұрын
Once you’ve learned this recipe it’ll serve you well for life. Also You can stuff hotteok with a version of it. You can put much cheaper dried and rehydrated shiitake mushrooms in it tho.
@ghostinjar9886
Жыл бұрын
I just want to say I've been here since the weeds and sardines days (my first successful loaf of bread in 35 years came from Brian :)) and he never fails to amaze. We are having these noodles for dinner in about 45 minutes! Thank you as always!!
@bghymn7907
Жыл бұрын
As a Korean, your recipe looks like a little simpler than the traditional way, but it's very enough. Approved! Looks delicious!
@coryharris05
Жыл бұрын
Made it tonight. Ahh Mae zing. Keep it up man. You are the best KZitemr chef out there!!
@bryankopkin6869
Жыл бұрын
Whenever I go out for Korean BBQ I always get Japchae. I’ll definitely try this recipe out!
@dimilton3166
Жыл бұрын
I started dating someone, and the first dish I cooked for him was Bri’s Fajitas. He LOVED the Fajitas and since he loves Korean cuisine, I sent him the link. We are DEFINITELY making this on our next cooking date.
@kedritgipgel4339
Жыл бұрын
Recipe is awesome as always! Also Bri and Lorn are so cute :3
@flymypretties20
Жыл бұрын
So close to that magic one million subscriber Bri! Look forward to seeing a celebratory video from you. P.S. this looks friggen delicious, and I will definitely be making it!!
@drewdaddy213
Жыл бұрын
this is such perfect timing, i just got some KBBQ marinated shortribs to cook and i needed a side to go with them!
@monkeygraborange
Жыл бұрын
Meat with a side dish of meat... you’re talking my language!
@edwardtorai3545
Жыл бұрын
I can already tell this was more authentic than Joshua Weissman’s attempt lol
@rockstoneballs
Жыл бұрын
Josh isn't fit to tie Brian's shoes!
@edwardtorai3545
Жыл бұрын
@@rockstoneballs vouch
@eosborne6495
Жыл бұрын
I used to really like Josh Weissman, he wasn’t always such a cartoon. I guess he was just chasing the algorithm and decided most of his fans want excessively complicated recipes with childish butt jokes. It’s a shame.
@rockstoneballs
Жыл бұрын
@@eosborne6495 yeah it's like a cooking channel for ADHD children now
@edwardtorai3545
Жыл бұрын
@@eosborne6495 same. Shame cause his technique is still top notch but the humor has become so obnoxious :// I don’t want to make praising Bri for his hard work mutually inclusive with hating Josh or anything like that, feel like that’s disrespectful to bri himself but everything people say about Joshua Weissman’s shift in content is true to me too
@nicolejohnson7897
Жыл бұрын
I made this tonight with your method and sauce, but used the veggies I had and chicken breast instead of beef and mushrooms. It was delicious! Your recipe is replacing my old japchae recipe as that stir frying of the noodles after boiling really improved their texture when eating. Super bouncy noodles! Thanks Bri!
@vitor_honna
Жыл бұрын
I really appreciate you taking the time to add the unit conversions for us non-americans
@jacoblief8263
Жыл бұрын
Looks really good! The Lady and the Tramp kiss was too cute.
@johncspine2787
Жыл бұрын
Lately flank has been on sale, if you slice very thin, on the bias and angled against the grain and let it spend some extra time in the marinade it’s perfectly tender! I can’t seem to stop making this dish..it’s so tasty..!
@dadafub
Жыл бұрын
1.Putting the Little water into the veg 2. Saute the noodles with the sauce before adding them to the dish. Little easy sensible tweaks, that is the one of the many reasons I really enjoy watching your Videos! Thanks man!!!
@michelleread247
Жыл бұрын
So glad i finally found some time to dive into the video. Really, really looking forward to making this 😊 Bri never disappoints with his careful creativity and the education of me and my very early learning cooking skills. 😊
@johncrone5465
Жыл бұрын
Another video that I truly enjoyed. I have heard of this dish many times, tried it once and wasnt impressed. Willing to give it another go. Your use of the Rice Vinegar is something I feel it needs, a little acidity and brightness to balance the sweet and saltiness of the dish. Will be doing this one soon. Thank you once again Bri!
@BrianLagerstrom
Жыл бұрын
The acid plus the noodle sauté elevate. Thanks for watching
@johncspine2787
Жыл бұрын
You can slice flank super thin on a bias also at an angle, marinate a while and it turns out super tender. After stir frying the meat and mushrooms, grab your kitchen torch and flame it, it gives some nice char and artificially induced “wok hei “…
@reecebarnett4183
Жыл бұрын
This was so so tasty! Love your recipes for being a good balance of doable and still new and exciting. Keep it up!
@EricZhangMusic
Жыл бұрын
Love japchae, and very much appreciate you taking the time to make a video that may not perform as well with western audiences! Thanks Bri!
@BrianLagerstrom
Жыл бұрын
Thanks for watching! This one is a bomb, but I love the recipe.
@garrisonbrown1170
Жыл бұрын
@@BrianLagerstrom The real ones know what’s good
@donnyjay9046
Жыл бұрын
Sooo close to the 1M subs, Bri’!
@Christopherhlee
Жыл бұрын
As a Korean I approve! Looks delish and like my mom used to make. 🤤
@boyle_seo
Жыл бұрын
Everything you've done is authentic and delicate!
@rmullenaux
Жыл бұрын
my korean mom used black woodear mushrooms with shitake instead and bean sprouts and no bell peppers...everything else on point. served warm as the main...cold as a side minus the meat.
@donnabaham9777
Жыл бұрын
That looked mouthwatering delicious 🤤😋😉💞
@jabadam4715
10 ай бұрын
Finally found the noodles that I was looking for ❤❤
@uhrichsj
Жыл бұрын
I eat this dish at Joong Boo in Chicago all the time and this recipe looks legit. Excited to try it.
@liindawgg
Жыл бұрын
Brian! You should try making Kimari with the left over japchae by rolling them up with seaweed and dip with a flour+potatoe starch batter and deep frying them. DIP WITH TTETBOKI
@AmberU
Жыл бұрын
Love korean food looks fantastic !
@RoyZoe
Жыл бұрын
strongly recommend using dried shiitake mushroom. makes a huge difference
@schmup53
Жыл бұрын
This is too good to be true. Thank you!
@fugeepop
Жыл бұрын
are you kidding?!?!? i saved 4 tiktoks on japchae and was going to make a trip to the store tonight. you're timing is impeccable bri!
@cthulusauce
Жыл бұрын
This one korean cooking channel, Aaron & Claire, uses long chives instead of spinach in their japchae. I’ve cooked it both ways, chives & with spinach. I really like the chives version. Depends on your feelings with spinach maybe
@iankay4081
Жыл бұрын
Make this all the time. Delicious
@danielracionzer4584
Жыл бұрын
Just made this b man, absolute banger. Couldn’t get the right noodles so subbed in some rice noodles and they didn’t work out amazing but otherwise it was spectacular. More Asian food!
@JoeAuerbach
Жыл бұрын
Amazing. This is probably my favorite Korean food. I'll be making this soon.
@BrianLagerstrom
Жыл бұрын
Let me know how it goes Joe
@michaelboehm5041
Жыл бұрын
I made this yesterday, it's amazingly delicious. I subbed creminis for all of the mushrooms and added a bit of fresh ginger to the beef but otherwise followed the recipe closely. My only regret is that we ate it all and I have no leftovers. 🤣
@dryades1
Жыл бұрын
I‘m Korean, but I learn Korean food recipes from foreigner 😂😂😂 Thank you! ❤
@BrianLagerstrom
Жыл бұрын
hahaha let me know how it stacks up!
@dryades1
Жыл бұрын
@@BrianLagerstrom Honestly, it looks more delicious than what my mom made lol😅😂
@ronruethain5521
Жыл бұрын
Oh come on. I bought your wok and all the groceries for the beef and broccoli and am going to make it again tonight. If I knew you were coming out with this recipe I would have made this instead. We’ll I guess there is always tomorrow night. Can’t wait.
@leahr.2620
Жыл бұрын
Brings back memories eatting with my Korean friends as a teenager.
@draven_sword7092
Жыл бұрын
Ive actually made your woon sen recipe a few times, and I love it! Im excited to try this one as well :)
@nancyscalone2126
Жыл бұрын
I loved the video I like the unusual dishes
@drumsR4girls
Жыл бұрын
I love japchae! Thank you for doing this!
@danielsimms5796
Жыл бұрын
I did not know I needed this!!
@danielsimms5796
Жыл бұрын
And that glass noodle Lady and the Tramp moment!!
@AustinJinLee
Жыл бұрын
Solid and valid as always Chef! Honestly I'm not the biggest fan of Japchae, whenever me or my mom makes it its kinda a side dish to accentuate some other main star protein on the table, but it's still good regardless and I think you did the dish an absolute justice. Loving it Bri! Thanks for giving my culture a rep 🤙🤙.
@johncspine2787
Жыл бұрын
Red or purple onion, plus adding extra yellow and orange bells give an even broader range of colors..I can’t help adding more “stuff” and extra sauce, meat, noodles etc to a recipe..I like to make really big batches for plenty of leftovers..I’ve been obsessed with this recipe, I’ve made it five times now..
@johncspine2787
Жыл бұрын
Oh..and I just throw the spinach in raw to stir fry at the very end with the last thing..
@lottemichiels352
Жыл бұрын
I am going to try this for sure. Looks amazing!
@ryanshin87
Жыл бұрын
The recipe is slightly different from how I do it, but then again like any home cooked meals, everyone has their own variation. One thing i do wanna say is instead of adding the seseme oil to the sauce. Add it at the end to add a little sheen to the noodle. That being said, this recipe is on par with what other Korean written recipes I've seen.
@susanb5058
Жыл бұрын
Yum, looks incredible.
@maryanncaridad1382
6 ай бұрын
Oh I like this yum thank you bri
@padders1068
Жыл бұрын
Hi Bri! Looks delicious! Great video with great cooking, a bit of humour & always good to see Lorn! 🙂😋❤
@AlvinLee007
Жыл бұрын
Pailin from Hot Thai Kitchen would soak the dried glass noodles in tap water until they're pliable, cut them into manageable lengths, and then stir fry them.
@margamunson7328
Жыл бұрын
I love this Bri! I've had it and loved it when I visited Korea years ago. Thanks for making it accessible at home 😃
@coolbrotherf127
Жыл бұрын
This is definitely something I always order at my local Korean restaurant. I'll have to try making it for myself as it doesn't look too hard.
@barbarareyes3005
Жыл бұрын
yes finally Bri i really want to get your take on this korean staple and we have a similar recipe back home in my native country but we use regular vermicilli not sweet potato noodles thanks🙏🙏🙏🙏😋😋😋😋
@aravartanian7578
Жыл бұрын
Funny when I saw your pad woon sen video, particularly with the slivered presentation, I thought: waitaminute, this is a lot like japchae. And then sure enough!
@philippelandry3050
Жыл бұрын
You know how else I can get coffee in under a minute? By making coffee. Big fan. All love.
@uncleans
Жыл бұрын
I refer to your cooking a lot when making videos. I was amazed that you made japchae perfectly.😮
@blendedchaitea645
Жыл бұрын
This looks great!! Excited to try it. My husband says thank you for feeding Lorn 😂❤️
@Cosmos-ze1oz
Жыл бұрын
Looks sooooo delicious!
@S1L3NTG4M3R
Жыл бұрын
These are great! I have seen so many... (2023)... thanks again!! :)
@undefined888
Жыл бұрын
You can use wood ear mushrooms for extra authenticity, but any mushroom would do the job for a home cook
@amandaesquivel2532
Жыл бұрын
This looks amazing. Can’t wait to give it a try. Your videos are my fave!! Could I request a Pretzel Bread buns video? That’d be incredible!!
@BrianLagerstrom
Жыл бұрын
I put it on the list!
@amandaesquivel2532
Жыл бұрын
@@BrianLagerstrom you rock ✌🏼
@globalforce
Жыл бұрын
As a Korean dude, I will do my best to mimic a certain iconic Italian pair on YT to say, "APPROVED!"
@SS4Xani
Жыл бұрын
You can also simply boil those noodles for 3 minutes (no more) to give them the texture akin to al dente pasta. :D I do this myself whenever I make them.
@judyrobas5123
Жыл бұрын
Very beautifully made!❤
@pawlaklis5759
Жыл бұрын
I've recently made Pad Woon Sen using your recipe and it was great. Looking forward to doing this one too
@JeanneHaegele
Жыл бұрын
Ugh, looks amazing!!
@johnned4848
Жыл бұрын
WoW taking things up a notch
@benromeo2430
Жыл бұрын
Brian, I enjoy that you enjoy and appreciate Korean cuisine. I spent time in rural Pusan and I yearn for some of the dishes I had. Id be curious for you to attempt galbi jjim!
@rowanmorgan457
Жыл бұрын
Can totally tell when Bri has been on holiday!!
@ChefChrisDay
Жыл бұрын
As an alternative protein for people who don't want to spend the money on fillet shoulder, tender or terrace major, the excellent substitute just may need to contact your butcher or meat counter manager at the grocery store
@johncspine2787
Жыл бұрын
You can just grab a scoop of boiling water occasionally when you need it from the (salted..lol..) noodle water pot..it works out perfectly…
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