Japchae is the Korean noodle dish that uses glass noodles made from sweet-potato starch.
The noodles in japchae are called dangmyeon. They become translucent and chewy when cooked, which is why they are often described in English as glass noodles. The dish usually combines them with stir-fried vegetables, mushrooms and strips of meat, then seasons everything with soy sauce and sesame oil.
Japchae has a notable courtly history. It was reportedly created in the early seventeenth century during the Joseon period and was served to King Gwanghae. The original dish was a vegetable preparation; glass noodles became central later, after sweet-potato starch noodles were introduced into Korean cuisine.
Japchae is often served at celebrations and family gatherings. It can be eaten warm or at room temperature, and the noodles are commonly cut into manageable lengths before serving.