Jap-Che // 잡채

My mom was notorious for her jap-che. If there was a dining gathering, my mom’s jap-che was there. She had an uncanny ability to season this dish to suit everyone’s palate which is not an easy feat when feeding a big number of koreans. Growing up, I always stood next to her as she prepared each vegetable, so I can steal a pinchful of this and that. I loved it when she would take a pinchful of freshly cooked noodles and asked me to taste. Mmm~

Looking at it, I always assumed it’d be time consuming and difficult to make it for myself. Until recently. I realized this is a perfect dish to make when you want to use up all the ‘left over’ ingredients in your fridge. For this particular dish, I subsituted beef with chicken meatballs and instead of carrots, I used 1/2 red peppers.


1/2 pack of Vermicelli (sometimes labeled ‘oriental styled’) Noodles

1/2 red bell pepper

1/2 onion

1 cup of mushrooms (shitake is preferred; substituted portobello mushrooms)

3 -4 cups of spinach

cutlets of beef (substituted chopped chicken teriyaki meatballs)

1/4 cup of soy sauce

1 Tb of sesame oil

1 tbs of sesame seeds


1. Put noodles in boiling water and cook as directed on package. When properly cooked, noodles will be transparent & chewy, but firm.

2. Rince with cold water and drain. Set aside.

3. Slice vegetables and stir fry. Add spinach to the mix.

4. Season with a pinch of salt and pepper.

5. Mix the noodles with the vegetables. Season with soysauce, sugar, sasame oil and ground black pepper. Gently incorporate vegetables into the noodles.

6. Sprinkle sesame seeds and serve.


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