Wolgwa-chae
From Wikipedia the free encyclopedia
 Wolgwa-chae topped with chili threads and egg garnish | |
| Type | Japchae |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Serving temperature | Warm |
| Main ingredients | Oriental pickling melon, beef, mushrooms, bukkumi, vegetables |
| Korean name | |
| Hangul | 월과채 |
|---|---|
| Hanja | 越瓜菜 |
| Revised Romanization | wolgwa-chae |
| McCune–Reischauer | wŏlgwa-ch'ae |
| IPA | [wʌl.ɡwa.tɕʰɛ] |
Wolgwa-chae (Korean: 월과채; Hanja: 越瓜菜) is a variety of japchae (stir-fried vegetable dish) made with Oriental pickling melon, called wolgwa in Korean.[1] This summer dish was a part of the Korean royal court cuisine.[2]
Ingredients and preparation[edit]
In modern South Korea, aehobak has largely replaced Oriental pickling melon for making the dish, due to the latter vegetable's rarity.[1] Sometimes, cucumber or eggplant are used instead.[2] Other common ingredients include beef, shiitake or oyster mushrooms, and chapssal-bukkumi (pan-fried glutinous rice cake). When wolgwa-chae is served in school meals, beef is often replaced with pork and bukkumi with tteokmyeon (rice cake noodles).[2]
To make the dish, the melon or replacement vegetable is seeded, thinly sliced, lightly salted, and squeeze-drained to remove moisture.[3] Beef, mushrooms, and other vegetables are julienned, and each of the ingredients is separately seasoned and stir-fried.[3] Aromatics such as scallions and garlic may be added when stir-frying the ingredients.[3] Thin bukkumi, made with glutinous rice flour into circles around 4–5 cm (1.6–2.0 in) in diameter, may be used either whole or julienned.[1] Stir-fried ingredients are mixed together with sesame oil, ground black pepper, and crushed toasted sesame seeds.[3] When served, the dish may be topped with crushed pine nuts, chili threads, and egg garnish.[1][3]
See also[edit]
References[edit]
- ^ a b c d "Wolgwa-chae" 월과채. Doopedia (in Korean). Doosan Corporation. Retrieved 16 May 2008.
- ^ a b c 김, 갑영 (22 May 2013). "영양학자 김갑영의 우리 음식 이야기-월과채(越瓜菜)". Munhwa Ilbo (in Korean). Retrieved 5 August 2017.
- ^ a b c d e Naturellement (16 December 2015). "「오늘의 레시피」월과채". The Asia Economy Daily (in Korean). Retrieved 5 August 2017.