Type Japchae Place of origin Korea | Serving temperature Warm | |
 | ||
Main ingredients Oriental pickling melon (nowadays substituted by aehobak), beef, shiitake mushrooms, chapssal-bukkumi Similar Mandugwa, Suksilgwa, Gwapyeon, Sinseollo, Jatjuk | ||
Wolgwa-chae (월과채; 越果菜) is a variety of japchae, or mixed vegetable dish, that was part of the Korean royal court cuisine. It is made with aehobak (Korean zucchini), beef, shiitake mushrooms, chapssal-bukkumi (찹쌀부꾸미, bukkumi made of glutinous rice flour), and other vegetables. The bukkumi can be either shredded or ball-shaped.
"Wolgwa" (월과) refers to the Oriental pickling melon (Cucumis melo var. conomon)photos in the Korean language. Nowadays Korean zucchini has largely replaced wolgwa for making the dish due to the latter vegetable's rarity.photo
Wolgwachae is seasoned with soy sauce, vinegar, and sesame oil.
References
Wolgwachae Wikipedia(Text) CC BY-SA