Wolgwachae
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| Wolgwachae | |
A plate of wolgwachae
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| Korean name | |
|---|---|
| Hangul | 월과채 |
| Hanja | 越果菜 |
| Revised Romanization | wolgwachae |
| McCune–Reischauer | wolkwach'ae |
Wolgwachae is a variety of japchae, or mixed vegetable dish, that was part of the Korean royal court cuisine. It is made with zucchini, beef, pyogo (shiitake), chapssal bukkumi (찹쌀부꾸미, a pan-fried variety of tteok made of glutinous rice flour), and other vegetables.[1] 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.[2][3] Nowadays 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
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See also
External links
- (Korean) Wolgwachae recipe at KBS
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