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!!!
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).
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.
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.
@@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.
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.
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.
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.
This looks delish. You’re the only cooking TH-camr left in my subscription list. Recipes are always interesting, high quality production, and you seem like a good person. Keep it up!
@@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.
@@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.
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.
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!
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.
You removed the arrow. Cool 😎 I kinda hate TH-cam 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
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..!
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 “…
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.
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. 😊
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!
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 🤙🤙.
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.
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.
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. 🤣
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.
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!
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🙏🙏🙏🙏😋😋😋😋
As a native Korean, this is one of my FAVORITE party dishes!! I'm surprised by and so happy to see the depth of your technical knowledge about our traditional food :-) I think the only key ingredient that you missed was Toasted Sesame Oil. When I was making Japchae for 500-1000 people we would use whole cans of that stuff and mix it by hand.
Nice! I typically use sesame oil for most of the stir fry as flavoring, if not outright stir frying. Fun fact -- Jidan is just Korean for egg, although the anglicized spelling of the word speaks to the original Chinese root. (The way you say it actually makes it sound more Chinese haha.) Thanks for this recipe!
Not really. The original Chinese word (鷄蛋) may mean egg, but Jidan (지단) as a Korean word refers to the specific preparation as shown on the video. Look it up in a Korean dictionary. If you strait up google 지단, you'd get a bunch of results relating to Zinedine Zidane (whose last name is spelled in Korean as 지단 as well), not the dish. You'd have to enter 계란 지단(literally, "Egg Jidan") on the search query instead.
My Korean mom never just used egg yolks. She just made an omelette with whole eggs and sliced it. Otherwise, this is pretty authentic, except for the olive oil. Koreans simply use a vegetable oil. Olive oil is not part of Korean cooking.
Hello!!! How are you doing today, please pardon me for intruding into your privacy but I just wanted to know if you're a fan ? Have a great day.. Stay Safe
White guy making Japchae? I was incredulous but Brian’s version is seriously legit. And, yeah, it’s a lot of work. Korean chefs are sometimes judged solely by their japchae. Kudos to Brian.
I have 2 questions that I hope one of you can answer. 1 - Why not break the noodles before boiling, if they are going to be cut anyway? Breaking them seems like a good way to have more even size noodles. 2 - Spinach? Not pack choi or any other asian leafy green?
I can answer that first question because make glass noodles regulary: It's a total mess because they are like glass and splinter everywhere. Spagetti you can easily break in half, with glass noodels they will make a mess. Cutting them after is a lot eaiser.
Why am I recommand this contents? But this jobchae is quiet simillar native recipe. jobchae mixed with rice, Sesame oil is gorgeous meal for me. I should make it tomorrow
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!!
This is going to sound nuts but as soon as I clicked on this video, I could literally SMELL japchae so vividly and started salivating lol. Love the textures in this dish... multiple types of crunchy, leafy, noodle-y... so good.
Looks delicious. I'm sure my Halmony would have approved! This was always a welcome dish at our Family gatherings and has always been a fave of mine. One small diff between yours and our family's is we used Ribeye (what we would use for Bulgogi)
one small onion should yield 150 grams o.O What kinda massive nuclear onions you guys have in USA? The largest onion i have home right now is 100 gram before cleaning :D
Speaking from personal experience, do not try to stir fry this in a carbon steel wok, this has to be done in a non stick skillet. I don't know what it is exactly but sweet potato noodles stick horribly to carbon steel no matter what you do.
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 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.....👌👌👏👏
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.
@@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
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.
@@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
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 🤌
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)
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!!
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!!!
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).
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.
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.
@@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.
@@snuggykittenGreat comments, both, and this combination your former MIL’s sounds absolutely delicious!
@@dkdlrhdiExcellent - lovely, and actually helpful - art analogy. Thanks!!
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.
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.
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.
This looks delish.
You’re the only cooking TH-camr left in my subscription list. Recipes are always interesting, high quality production, and you seem like a good person. Keep it up!
Hey don't overlook the youtube OG Chef John.
What happened to the other ones?
@@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.
@@BevoFan1883 What about Babish?
@@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.
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.
Thanks Kei!
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.
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!
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.
My mum makes japchae every my birthday, and one of my favourite korean dishes.. I think your recipe is perfect…
Korean fan here!!!! Omg i screamed when I saw the video is up in my feed xD!!! this is a great recipe everyone !!
I was so surprised to see a Korean dish on your channel!!!! Great video and as a Korean, I approve this 100 percent hahaha 😉
You removed the arrow. Cool 😎 I kinda hate TH-cam 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
As a Korean, your recipe looks like a little simpler than the traditional way, but it's very enough.
Approved!
Looks delicious!
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..!
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!
I really appreciate you taking the time to add the unit conversions for us non-americans
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 “…
Sooo close to the 1M subs, Bri’!
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.
Everything you've done is authentic and delicate!
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. 😊
strongly recommend using dried shiitake mushroom. makes a huge difference
As a Korean I approve! Looks delish and like my mom used to make. 🤤
this is such perfect timing, i just got some KBBQ marinated shortribs to cook and i needed a side to go with them!
Meat with a side dish of meat... you’re talking my language!
That looked mouthwatering delicious 🤤😋😉💞
Brings back memories eatting with my Korean friends as a teenager.
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!
The acid plus the noodle sauté elevate. Thanks for watching
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 🤙🤙.
Love korean food looks fantastic !
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.
I eat this dish at Joong Boo in Chicago all the time and this recipe looks legit. Excited to try it.
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.
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. 🤣
Yum, looks incredible.
I loved the video I like the unusual dishes
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.
Hi Bri! Looks delicious! Great video with great cooking, a bit of humour & always good to see Lorn! 🙂😋❤
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!
You know how else I can get coffee in under a minute? By making coffee. Big fan. All love.
Very beautifully made!❤
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🙏🙏🙏🙏😋😋😋😋
As a native Korean, this is one of my FAVORITE party dishes!! I'm surprised by and so happy to see the depth of your technical knowledge about our traditional food :-)
I think the only key ingredient that you missed was Toasted Sesame Oil. When I was making Japchae for 500-1000 people we would use whole cans of that stuff and mix it by hand.
I am going to try this for sure. Looks amazing!
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!!
I put it on the list!
@@BrianLagerstrom you rock ✌🏼
Thanks 🙏🥰🙏
That looks really good!! Why didn't you break the noodles when they were dry to 8"?
Nice! I typically use sesame oil for most of the stir fry as flavoring, if not outright stir frying. Fun fact -- Jidan is just Korean for egg, although the anglicized spelling of the word speaks to the original Chinese root. (The way you say it actually makes it sound more Chinese haha.) Thanks for this recipe!
Sesame oil has a very low smoke point and Asians never use it to cook with. It's for flavoring only.
Interesting. Does japchae really mean mixed vegetables?
Not really. The original Chinese word (鷄蛋) may mean egg, but Jidan (지단) as a Korean word refers to the specific preparation as shown on the video. Look it up in a Korean dictionary.
If you strait up google 지단, you'd get a bunch of results relating to Zinedine Zidane (whose last name is spelled in Korean as 지단 as well), not the dish. You'd have to enter 계란 지단(literally, "Egg Jidan") on the search query instead.
@@globalforce Oh okay, thanks! I asked a few Korean friends I have as well and I got mixed answers. Thanks for this input! :)
My Korean mom never just used egg yolks. She just made an omelette with whole eggs and sliced it. Otherwise, this is pretty authentic, except for the olive oil. Koreans simply use a vegetable oil. Olive oil is not part of Korean cooking.
Hello!!! How are you doing today, please
pardon me for intruding into your privacy but I just wanted to know if you're a fan ? Have a great day.. Stay Safe
Hey Bri, can you do some air fryer recipes please?!
Spicy seafood version is mah favorite
I’ve had a KBop itch for a while. Thanks for this
That looks awesome
Add garlic, ginger, and green onion and that sauce would make a bangin marinade for beef
White guy making Japchae? I was incredulous but Brian’s version is seriously legit. And, yeah, it’s a lot of work. Korean chefs are sometimes judged solely by their japchae. Kudos to Brian.
Iam going to make this korean noodls
This stuff is awesome, i prefer it without meat though
Going to try this for dinner tonight! Will let you know how it goes! :)
I have 2 questions that I hope one of you can answer.
1 - Why not break the noodles before boiling, if they are going to be cut anyway? Breaking them seems like a good way to have more even size noodles.
2 - Spinach? Not pack choi or any other asian leafy green?
I can answer that first question because make glass noodles regulary:
It's a total mess because they are like glass and splinter everywhere. Spagetti you can easily break in half, with glass noodels they will make a mess. Cutting them after is a lot eaiser.
Why am I recommand this contents? But this jobchae is quiet simillar native recipe. jobchae mixed with rice, Sesame oil is gorgeous meal for me. I should make it tomorrow
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!!
Looks delicious!
Holy cow this looks super yummy
OMG looks delish, can't wait to try it! Your Pad Woon Sen & Bibimbap recipes are in rotation, this looks like another winner to add in. 😊
Since big ass salads
Look it up
@@kimberlycooper6321 That's nice, Where are you chatting from ??
Love it 🙌
yummy! 💗💗💗
looks delish! I might try to vegetize this one 😎
Can I substitute the noodle with a more common grocery store version if so what type of noodle
Release the Seoul restaurant list.
Any recommendations for good oyster sauce ? I bought red boat for fish sauce to my collection .
This is going to sound nuts but as soon as I clicked on this video, I could literally SMELL japchae so vividly and started salivating lol. Love the textures in this dish... multiple types of crunchy, leafy, noodle-y... so good.
오아ㅏㅏㅏ, 룩스 퍼킹굿, 브라이!
so interesting cuz jidan (雞蛋）in chinese just means chicken eggs!
Korea, along with Japan and Vietnam, is one of the countries in the Sinosphere. It's perfectly understandable why it is called Jidan.
오~~^^!!!!
Can we get an oxtails or osso bucco recipe? Also……..GUMBO!!!!!
Hey Brian love your videos - I think you could make one about "Flammkuchen"
When’s dinner Brian?
How many servings does this make?
Jīdàn (鸡蛋) just means "chicken egg"
question? why not add some baking soda to tenderise the meat? Its a common technique in asian cooking.
Hey Bri, are those GIR utensils you have there?! 🧐
Looks delicious. I'm sure my Halmony would have approved! This was always a welcome dish at our Family gatherings and has always been a fave of mine. One small diff between yours and our family's is we used Ribeye (what we would use for Bulgogi)
Love the recipe but not overlooking the work you been putting in at the gym💪. Keep it up! Those veggies don't stand a chance.
I think we can agree that this isn't the best weeknight dish.
well while not perfect, Brian did much better than Josh Weissman making japchae 😂
2$ per coffee pot, WTF!! No thanks, my espresso machine works perfectly and brews awesome coffee from beans for a fraction!
one small onion should yield 150 grams o.O What kinda massive nuclear onions you guys have in USA? The largest onion i have home right now is 100 gram before cleaning :D
I never understood where they get these gigantic onions for the food recipes :D
Shouldn’t Lorn(e) be the one “grabbing your cluster of mushrooms”?? Just wondering…
Here now... GET A ROOM... Oh, wait... you ARE in a ROOM.!.!.! Hehehe
Speaking from personal experience, do not try to stir fry this in a carbon steel wok, this has to be done in a non stick skillet. I don't know what it is exactly but sweet potato noodles stick horribly to carbon steel no matter what you do.
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.
that's awesome to hear! good tip on the spinach too.
Show your mother this video!
Some of us remember real Savoy spinach, before so-called "baby" spinach took over. Now it's only found frozen, never fresh ☹️
@@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.....👌👌👏👏
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.
Looks yummy!
I love Brian’s videos because are so educational, remind me Good eats. 👨🏼🍳
Aaron and Claire are my favourite Korean cooking youtubers.
@@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
I can already tell this was more authentic than Joshua Weissman’s attempt lol
Josh isn't fit to tie Brian's shoes!
@@rockstoneballs vouch
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.
@@eosborne6495 yeah it's like a cooking channel for ADHD children now
@@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
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 🤌
Thanks for watching Jamie! So glad to hear that.
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)
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!!
How secret is that recipe? Any chance you would share it? I'm intrigued by it 😅
@@nicogun7086 very secret. sorry.
I wish I didn't see your comment
@@codegirl2069 why?
@@krazmokramer coz I feel like I am missing out on something that I never had ... silly I know
Amazing video as always Brian!! Could we get Kimchi Jiggae next pleaseeeeee!?!