Wolgwa-chae
Wolgwa-chae topped with chili threads and egg garnish
TypeJapchae
Place of originKorea
Associated cuisineKorean cuisine
Serving temperatureWarm
Main ingredientsOriental pickling melon, beef, mushrooms, bukkumi, vegetables
Korean name
Hangul
월과채
Hanja
越瓜菜
Revised Romanizationwolgwa-chae
McCune–Reischauerwŏlgwa-ch'ae
IPA[wʌl.ɡwa.tɕʰɛ]

Wolgwa-chae (월과채; 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

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

References

  1. 1 2 3 4 "Wolgwa-chae" 월과채. Doopedia (in Korean). Doosan Corporation. Retrieved 16 May 2008.
  2. 1 2 3 김, 갑영 (22 May 2013). "영양학자 김갑영의 우리 음식 이야기-월과채(越瓜菜)". Munhwa Ilbo (in Korean). Retrieved 5 August 2017.
  3. 1 2 3 4 5 Naturellement (16 December 2015). "「오늘의 레시피」월과채". The Asia Economy Daily (in Korean). Retrieved 5 August 2017.
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