Family Style Noodles, Jap Chae Style

A Weeknight Recipe Everyone at Your Table will Love

Korean food is bound to the earth. Their culture understands wellness, health, and diet are indispensably tied together.

And that’s good, because Korean food culture is becoming intersected with ours in the best ways possible. There isn’t a kimchi burger at McDonald’s, or a gochujang-glazed rib platter at TGI Friday’s quite yet, but fermented Korean pickles of all kinds are being used on chef’s menus across the country and the savory, sweet, and spicy fermented red chile paste made from gochu-garu (Korean dried hot red pepper) and glutinous rice is beguiling diners from coast to coast. And with the celebration of Lunar New Year, where eating noodles is an important way to symbolize longevity, I’m sharing a fun recipe my family loves.

This particular dish is absent kimchi and gochujang, but either could be added. I wanted to make the point that two of Korea’s most popular edible exports are just the tip of the iceberg. Korea’s food culture is more about soups and stews than anything else, which is why I shared my tofu jjigae a few weeks ago.

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