Joseon Dynasty (c. 1670)
17th-Century Joseon Japchae (Mixed Vegetables with Shredded Chicken)
The authentic historical Japchae recorded in Lady Jang Gye-hyang's c. 1670 cookbook Eumsik Dimibang, containing no modern sweet potato glass noodles. Multicolored vegetables, mushrooms, and shredded meat are sautéed individually in sesame oil and soy sauce, then finished with a savory broth and bean paste sauce.