Get yourself an instant pot for this one.
It’s true: Japchae is one of those dishes that requires little skill beyond basic aptitude with a knife and skillet, but it demands patience as you prep the mise en place—typically a clutch of julienned vegetables, and a soy-based sauce gilded with some sesame oil. In many recipes, the vegetables are stir-fried individually, followed by whatever protein you choose to include.
“If you just criss-cross those dangmyeon noodles so they don’t clump together when it’s pressure cooking, and then put the ingredients in with the marinade, it totally works,” Cho says. “It’s amazing.”it. It’s got a bit of a learning curve, and plenty of the Instant Pot-specific recipes I’ve seen barely qualify, to me, as food. Convenience is not always a fair tradeoff for flavor, in my experience.
While I've consumed far more than my fair share, I didn't grow up eating japchae, and I'm hardly the most qualified person to compare Instant Pot japchae to the traditional kind. So I was keen to know if Cho encountered any resistance among Korean cooks who tried this rendition.
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