Japanese Style Noodles Vs. Korean Style Noodles
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- Опубликовано: 6 сен 2024
- This isn’t just some homemade stir fry. These are two of my favorite noodle dishes going head to head.
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Heard you guys loud and clear on the Japchae, not a accurate version! I did a lot of research on it before making it, but clearly wasn't the right stuff that I was looking at. And don't worry, this new kitchen is not our main kitchen! I read our comments every day, and I'd say we have a strong track record...BUT we absolutely will take all of this feedback in for our future work, and make sure we stay accurate as possible. Thank you guys, and a big kiss from me to you.
Can you do a co-lab with ReviewBrah? Thanks
Should maybe take a page out of Andrew's book and do a video series on correcting past mistakes like this? Could be fun
Do a but better version of your japchae!
Hi
I think it was not 'wrong' but 'different'. Keep on making quality stuff!
I actually think this kitchen looks really nice, and it makes way more sense to have your stovetop on the island. The background could use some additional thought maybe, but the marble and wood is great. I think it's maybe just that the scale feels larger and it's more open, so the backdrop feels a little less 'active'.
hey matt, i dont really think anyone truly gives a f*** about your opinion on the backdrop of the video. as a matter of fact, why are you analyzing it anyway? "i think its maybe just the scale that feels larger..." yadda yadda yadda im dead lmao.
I also think it looks good, I would hang some copper pans to complement that marble and the cabinet door handles, with also some beautiful Damascus style knives, as also a complement to the marble, and to add complexity to simplicity
Any idea what that cooktop is?
oh, no.. japchae sholud be stired fry or mixed with soy sauce. it is just salad..
kinda disappointed with the japchae... should be mixed and stir fried completely. NOTHING like bibimbap where you assemble and mix right before eating... also never use those thick glass noodles for japchae either
youre right
All Koreans are disappointed at that point
Which noodles should we use? So stir fry the noodles with the sauce and all the other stuff?
@@tcrmn I have the same questions.
@@tcrmn Hmm my response didn't go through but the noodles he used was correct, but should be way thinner. If you look up Maangchi she does it the right way. Honestly, if I were given this dish I'd just take it straight to the kitchen, add more sauce and stir fry that up with everything mixed together, add black pepper and it would be pretty solid. He almost got it right but missed one of the most essential steps.
You gotta connect w Maangchi so she can teach you how to make Japchae
😭😭
Her recipe also has you toss the noodles in sauce afterwards, like in so many other korean recipes. If there's anything different, it's just that there wasn't enough red hues in Josh's dish which made the japchae look less appetizing.
@@jinyang1116 ingredients must be chopped a lot finer. almost as thin as the noodle itself.
It would be so cute if Maangchi and Josh collaborated. She is so funny and charming.
I make her japchae every time and it’s delicious
Damn Japchae got done so dirty. I get that he is doing whatever he has learned through whatever means that may be, but damn. Kinda feel weird to call a dish traditional when it just isn’t. Not saying it wouldn’t be tasty, but stir frying the Japchae together is just an integral part of the traditional recipe.
You wouldn’t make Texas BBQ and serve the marinade for the meat on the side and then claim it is traditional right?
Can’t wait until uncle roger says something
Stop cry u dog
yea he definitely got Japchae WRONG. Noodle he used isn't what's actually used Japchae so it shows that he didn't even care what the right ingredients should be.
Lmfaooo yeah you’re right
@@dannyrunny 당면 is sweet potato starch noodles lmao get your facts straight bro. But yeah I totally agree. not traditional at all
Japchae is supposed to be stir fried altogether… or mixed with sauce when warm to mildly hot
Im korean and my mum makes the best japchae in the world
yeah not the first time he really does Korean food dirty, but he keeps claiming how much he loves it while disrespecting it.
OK fair enough, but let's see you guys do texas BBQ.
He's just what he's been taught. You can't do what you don't know.
저도 한국인입니다
한국의 음식 문화가 외국에도 알려지는 것은 기쁜 일이지만 조금은 잘못된 정보가 아쉽긴 하네요
@@sarchlalaith8836 i do delicious Texas style brisket. its not hard to know when you done something wrong when its drastically different from every other variation of the dish you are trying to recreate.
Yeah, kind of confused why there was no stir fry action with the noodles... Completely changes the taste.. To refer it to almost like a bibimbap was kind of cringe too. Other than that, I like watching his content.
I'm curious where he got the japchae recipe because I really can't see how this could ever be considered a better idea than stir frying it all together.
japchae is not a stir-fry dish, you boil noddles, stir fry veggies, make omelette separately. then you mix sauce with noddles, and then you add veggies and egg to it and mix, but not in the wok.
@@AS-er9jj still looks nothing like what he made.
@@AS-er9jj Japchae is commonly a stir-fried noodle dude
@@AS-er9jj I’m pre sure it is a stir fry dish lol
@@AS-er9jj For our sin, breaking God’s law, we are punished by burning in Hell for eternity, a place with no hope for our salvation. But God loved you, along with everyone else, so much and with all his heart that he gave his only Son, Jesus Christ, to this cursed world to be crucified on the cross. Now whosoever accepts Jesus Christ, God’s Son, as their Lord and Savior and believes he rose from the dead the third day will be saved from eternal damnation in Hell and live in Heaven in paradise with him forever.
Many will choose to follow Satan but he will soon reveal himself as a murderer and a liar as he was since the beginning and he will curse all his followers as he cursed God and all his followers will be cased into ever burning Hell. Repent of your sins and accept the Lord Jesus Christ or face God’s righteous judgment.
As soon as I saw the thumbnail, I could immediately see many Koreans here will say that’s not Jap Chae.
Be respectful when presenting other cultures that are not your own, PLEASE!
It's hard to compare Yakisoba and Japchae because Japchae is more of a side dish while Yakisoba can be served as either a side dish or a stand alone dish. Like, you typically wouldn't eat Japchae by itself while for Yakisoba you probably would.
But cool attempt though!
it's yakiudon :(
This isn't even yakisoba....
koreans complain a lot.
😂😂😂😂
Agreed. Japchae is a side dish not a noodle dish on its own.
I eat japchae by itself!! I love it 🤤
Doesn’t Japchae use glass noodles and is stir fried with the sauce 🤔
those are the proper sweet potato starch noodles, just prepared incorrectly by Josh
Naw he got the noodles right, he just did prep them correctly.
Just tried cooking your Yaki Udon for dinner yesterday and it taste AMAZING!!!!!. Thank you so much for the content
you've done korea dirty here. this isn't authentic japchae ... you gotta incorporate the noodles with the sauce and vegetables and stir fry them. the noodles should be coated in sauce ...
Get over it
@@benamis2793 can say the same to you. get over it
@@alexyi9311😭😭😭🥲🥲🥲🥲 cry baby
Actually yeah I was gonna say it looks so white 😂
The noodles and the... the everything about the japchae is so... bless your heart 😭 😭 😭 My family would be in shock if I brought that to a family dinner.
are you korean?
@@tocreatee5736 seems so
I can already here uncle Roger saying “ You don’t stir fry the green onion! Hyiah.. Use the green onion as garnish! No wilting!”
Uncle Roger might be coming to take back that uncle title with that japchae 😂
jajangmyeon is another really good Korean noodle that's more in a similar flavor profile to the japanese one. Might be easier to compare
Right
I'm also wondering where the Shanghaiese stir fried noodles are, those are way closer to the yaki udon than the Korean noodle dish shown here
I’ve only had it once but I agree with you
Jajangmyeon is originally chinese maybr that's why he didn’t go for that
Jajangmyeon is Chinese
Jajangmyeon is a Korean-Chinese noodle dish derived from Zhajiangmian from China
lmao I can hear my halmoni rising from her grave
Old studio vibe - come in and cook with papa and have a fun time with the crew
New studio vibe - Joshua cooks a delicious recipe right before Ellen comes over to take us to commercial break
Still love the content
8⁸
Dang it’s like Josh ain’t ever had Japchae and decided to make it but got the wrong recipe 😭😭
3:02 that sound effect was most definitely not what i was expecting
I love your channel and I watch every episode the day it comes out, but you kind of botched the japchae, much to my and my Korean wife's dismay. You should fry the noodles with the sauce and vegetables in the same way that you did with the udon. You also missed black pepper, which is never skipped.
@Eric Dude, there has never been a japchae that is not fried.
You ever search up a picture of it? because when you do you can see every ingredient is mixed up and cannot be served like how josh did as its stir fried and is mixed while frying.
You can't even search up "unfried japchae" due to its non-existance and sure it is a dish you make when you have leftovers but they dont use marinated meat for it as usually its eaten by itself and japchae (if even served with meat) is just random scraps of it.
No time in my life have I ever seen Japchae that is not fried, never, I was born and raised in Korea as well which says a lot and I have been in the far south as well as the North and the middle parts and still have not seen any Japchae that was unfried.
The only time a dish similar to Japchae is not fried is when it is not japchae, either its Tangpyeongchae or Wolgwachae its in the same umbrella but completely different dish.
Josh as well admited he most likley did the dish wrong.
@Eric My dude I want to talk to whoever told you that japchae isn't stirfried because that's literally the only way to prepare it.
@Eric 아니 자기도 다 볶는다고 말하는데 ㅋ, 무쳐먹어도 잡채는 아니에열 주로 무치면 탕평채 아님?
그리고 볶고 먹으니까 기름으로 볶지 않은 레시피가 있잖아요 💀
따로따로 레시피를 만들면 그 하나가 원조가 아니라는고 아님
@Eric 부산에서 있으시는 할머님이 그런 레시피를 본적이 없다고 하셨고, 서울에게신 저의 어머님과 할머님들도 그러셨는데 뭐 Eric님의 지역이나 가족이 그럴수가 있다는거로 치고 그만 싸워요, 좀 지겨워요
@Eric 있다면 볶음을 하지않은 잡채를 보여주실수 있어요?
추석 맞춰서 올려주시네 ㅎㅎ But You better stir-fry noodles too.
I see a lot of people mentioning how for the japchae, everything should be stirfried together, but I honestly haven't seen a lot of recipes that stirfry the noodles.
From what I saw when I lived in Korea, after stirfying the vegetables, etc., you add them to the noodles and thoroughly mix them with soy sauce, sesame oil/seeds, and sugar or sometimes honey (as a way to sweeten the dish but also give the noodles a shiny appearance).
That's because functionally, lots of families stir-fry everything together, or at least mix everything together in the same pan the ingredients have been fried in.
The most "traditional" way to make japchae is to individually pan fry each element, then mix together with the noodles and the sauce. However, this is pretty time consuming, and so lots of people will just pan fry the ingredients (either individually or together) and then throw the noodles in the pan and toss them with the sauce in the still-hot pan. And of course, if folks are reheating them for another meal (extremely common - most families will have a bunch of banchan at the ready in the fridge, which they serve several days in a row, rotating in a new one when a previously prepared one has been fully consumed), then they're getting pan friend again. Furthermore, there's a popular Korean-Chinese dish of japchae over rice, in which the noodles are yup, you guessed it, stir fried.
So functionally, all the Korean and Korean Americans here are correct in that their families pan fry the noodles. It's pretty common practice.
Regardless, this version of them is absolutely outside the realm of how they're prepared. They are in no way served like bibimbap.
Man cut it out with these comparisons... didn't even do the japchae right.
Here we go again, YT at it's finest.
Ngl comparing a Japanese noodle dish to a Korean side noodle dish is a hot take. There's many Korean stews that include the glass noodles that are actual dishes like sulong tang, kalbi tang, etc and they're way better than japchae
he really did japchae dirty, how disappointing of papa josh
Aye man. If uncle Roger sees this video then Joshua may lose his uncle crown like Gordon did.
Josh :( I love the idea, but neither culture seems to be represented accurately. Yakiudon is generally made with pork belly slices, and the excess of garlic is unusual. The japchae components should be stir fried separately then mixed with sauce at the end. Marinating the beef is also delicious. Please check out just one cookbook & maangchi for more traditional versions!
He did mention that it's a personal thing. But I've never had, seen, or tasted Japanese food where the flavour of raw garlic was prominent. I don't recall any Korean, Chinese, or Japanese dishes that are finished with raw garlic. And I'm a Korean that treats garlic and peppers as vegetables (not seasonings).
Hey Joshua, could you do a video on where you get all the ingredients in your kitchen? Like, maybe walk us through how you go through the grocery store and decide what to buy and keep in your house 24/7 and then how you go about meal planning while you are in the store? A big reason why I don't make most of your recipes is because I don't have anything on hand and I never know what to buy. - A college student
hey man, Congrats on the new set!! can't wait to see what you have in store for us with the new digs. Keep up the great work!
hey joshua you have to fry the noodle with sause!!! the color of noodle needs to be changed into brown.
why TF did you not stir fry the japchae noodles?
Just yesterday I cooked Maangchi's Japchae. Tastes even better than from my favorite Korean restaurant.
Maangchi rocks
Maangchi is my goto for Korean cuisine
What restaurant would that be? Assuming you're from Prague as well as there aren't many Korean restaurants outside of the capital. Glad to see another Czech who fancies Joshua's channel and more importantly Korean cuisine.
@@jangelnar5624 Bibimbap Korea (Prague), I really love their meals but Japchae by Maangchi is simple, fast and tastes amazing if you use traditional ingredients.
@@chytas Oh yes, that's a great restaurant. I live a couple blocks away in fact.
I also used her japchae recipe a couple months back, and I couldn't have been more satisfied. I haven't tried them at Bibimbap though, so I can't really compare.
I stumbled upon this channel 3 days ago. I'm quite ashamed to admit that I never heard of Joshua before. On the other hand I can binge watch all of his videos
highly recommend all of the uncle roger content.
Josua be like:
*Time to start a war*
Oh my Korean mother is going to cry if she sees this
THIS IS NOT japchae... this is Ganjang-bibim-dangmyeon(soy source flavor bibim dangmyeon...)
Nothing triggers me more to see anyone tries to cook Panda express then call it asian
Korean here. We do NOT use woks. Please get your cultures straight. Also Japchae is cooked with all the ingredients and sauce mixed together and served that way. The way you're eating literally has not let the ingredients come together properly and couldn't taste that good.
Honestly this video might go viral because Koreans hate when people f up their food...rip. Also Japchae is a side dish not a main entree
I already miss Joshua Weissman. The cabinet man is gone.
Now we have Ulk Whitemann.
And he's... He's okay
I maintain that this dude uses SO much salt and before you tell me I don’t know what I’m taking about, I do
Your research is often disappointing and leaves little room for constructive criticism when you try and sell authenticity without citing sources.
But this “japchae” takes the cake, lol. Please don’t misinform your big audience like this…
Any Korean food just look at Maangchi’s recipe! To me this is not japchae (Korean)
Love ya Josh. This japchae ain’t it tho. 😬
Funnily enough, the ending part where Joshua tries to eat one of those packaging pellets: In Europe we actually have a version of these for packaging where they are safe to eat (made in case pets/kids stumble upon them and decide to eat them). They are made out of expanded corn flour or cornmeal (don't know exactly) and if you pour water over them you can see they actually start to dissolve. Of course we still have the toxic ones as well, but yeah
Hmm, japchae is eaten with rice since it's a side dish. It's not meant to be a full meal on its own, like yakiudon is. Japchae is tossed together with the sauce and all the vegetables cold, and served as a side dish.
Lol I've never seen japchae look like that, not once. All it would've taken is for you to try it at any Korean restaurant or get some premade ones in Korean grocery stores to know that's not what it should look like.
add garlic with the spinach, and each veggie cook it separately with a little bit of sesame oil and salt.. that way your layering the flavors
That is the strangest yaki udon I've ever seen. I live in Japan and have NEVER seen anyone use ground pork in yaki udon or yakisoba. Japanese people only use thinly sliced pork slices. Also, dark soy sauce is Chinese not Japanese in origin and really hard to find outside of specialty stores. I have a hard time believing authentic yaki udon or yakisoba actually has dark soy sauce in it
That rather looks like something called 'Mazesoba' for me. It has been a thing about a year ago, and it also uses ground pork.
Yeah. I'm Korean and growing up a lot of my Caucasian friends did not believe me that Japanese/Korean/Chinese soy sauces were very different and not interchangeable (less so Korean and Japanese). In uni, I lived with a Chinese guy that want to impress his GF with sushi (his first try at anything more involved than steaming rice with Chinese sausages in the rice cooker). I offered him pointers and the correct rice but he ignored me and it turned out as you would expect (Chinese rice, the cheapest canned tuna, wrapped like a first grader in nori sheet).
When trying to replicate a specific cuisine, sourcing correct ingredients is important and substituting hard to find items should not be done casually. There is always the case that not everyone watching and making the recipe has access to everything (like fresh pork belly). But adding a more specialty item like dark soy when it's not called for is weird. Though, around me, almost every supermarket has at least one brand of dark soy.
I don't know about the US, but until recently (in Europe) we only had "light" and "dark" soy sauce, and no tamari. Whenever tamari or Japanese soy sauce was required, recipes would say "substitute with dark soy sauce".
Oh, you made a hot version of bibim guksu! Looks delicious. But japchae has the noodles and veg and sauce stir-fried together. I'd still eat it. The yakiudon looks great as well! I hope you both 1) keep the video up because both dishes look great, and 2) make an amended japchae vid if you have the time to do so. Thanks, Joshua!
ngl, the old studio looked way more... relatable? The new one does look good but something is missing
Japchae looks like he made bibimbap with japchae ingredients. ROFL
Supposed to stir fry the whole thing bruh.
Yaki Udon for me. One of those dishes that tastes like so much time and effort went into it, but can easily be done in 20 minutes.
Japchae done in Japanese way
Yaki Udon done in Korean way
🤣
Joshua: always season your food every time a new ingredient is added
also Joshua: adds spring onions and wong bok without adding any salttt
Uncle roger: HEY HIAYAAAAA WHERE IS THE MSG 😡😵😵
I've never had japchae like that. I lived in Korea for years and had it many times, never was it presented bibimbap style. Different
And I vote for I hate the set design. The kitchen was nicer. I even liked the old kitchen at the last house. I'm not feeling this one. It's bland
i agreee with that as korean :)
Bro shut up lol
the kitchen feels... empty
@@Jhn-Doe As a fellow Korean, ditto.
And the set looks like an unfinished display at an IKEA.
My Korean wife watched in absolute horror
The old studio had a cozy vibe ,need that back tbh 🥺
The new kitchen is beautiful, but I can't wait to see how you 'personalize' it.
I don't know why he compared the 2. Japachae isn't actually a meal, is more of a side dish and nothing like yabi sobi in terms of preparation, noodle types, flavour profile or how they are consumed. Jjajangmyeon would have been a closer comparison and both yaki sobi and jjajangmyeon are made from wheat flour noodles (generally Chinese-style noodles) while japchae is made from sweet potato starch.
yakiUDON
I've never had Japche like that it's always been stir fried into the sauce.
I haven't been able to partake of real handmade Udon so I can't really say which is better. I will say I'm more of a fan of thicker chewy noodles so it's likely I'd be on team Udon.
fyi, using mushrooms is tasty but remember to extract as much water as you can first as there have been instances where large fires were started due to oil fires
'Season lightly with salt'
Man salts one veggie more than i salt my whole meal
I like this set you’ve built. It’s the nicest cooking show set, since Julia Child.
I’d recommend not putting heated ingredients into plastic. Plastic releases toxins when heated.
Want Papa around for a very long time.
That part bothered me too. Yuk.
Great comment! We went through our kitchen and tossed out all the plastics and non-sticks. Cast iron, carbon steel, wood, and glass. Using silicone and ceramic as well, but i'm not 100% sure on those. When we look back at the phthalates, bisphenols and plastics in general in our food chain will we compare it to smoking? Pretty messed up.
Kitchen looks great!
It seems that Josh runs into problems regarding bare minimum research when it comes to asian dishes. I felt that way with the “Japanese vs Chinese dumplings” and I feel this way again with the japchae ☹️
Josh, do you ever get sick of cooking after recording all day and just go home and eat a bowl of cereal and go to bed? I feel like that is such a mood.
Can we have a fusion series where he mixes two similar dishes from 2 different cultures?
I just made a Yaki rice version. The two went together better than I expected and was a quick and comforting way to integrate leftover rice and a few other ingredients.
Unfortunately the color of the japchae is wrong
I've lived in Japan for more than 9 years and I've never seen fried noodles with nappa cabbage or minced meat...
I just looooove the way you say "oignon" ! Makes me giggle everytime 😄
The new studio looks amazing
it looks cold, sterile, and soulless
The crossover no one asked but will love everyone: Chris Cho x Joshua
Please do a ‘but easier’ or ‘but simpler’ I’m a new cook and beginner recipes are always helpful
Hi Josh, love your videos! Could you do a best of rice noodle dish? I have to use them because of dietary needs and always struggle with recipes for them or how to cook them ☺️
Wtf.. everytime Joshua tries to make Korean foods, i get more and more disappointed at him :/ not rly sure whether these recipes are his best try or not...
濃い目の焼きうどんや〜🥢
チャプチェはちょっと違うかも？！
So confused on that Japchae
as much as I love your channel man...you didn't do either of the dishes justice
"We always salt when we add new ingredients". proceeds to immediately add spring onyong and cabbage without salting.
That "Yangjo Ganjang" was perfect.
Japchae is in my top 10 fav foods. Sorry Japan. But I’ve never had it the way you made it. It’s usually stir fried together.
I think it would be really interesting to see you try cooking something/making something you genuinely haven’t ever done before. Like traditional Japanese ramen noodles. We know you can cook but is there anything you can’t make?
Like japchae? He's clearly never even seen the dish before, let alone made it.
Guess your wish was granted.
Why does the japchae look like that??? Is he picking a fight with my culture??
Yes.
To me Spam is like a country style pate. I use a costco smoked ham plus a package of country style boneless pork ribs with pink salt plus most of your other ingredients. Gotta try the powdered bay leaf and nutritional yeast. Delicious.
Are Shiitake mushroom really cooked after only 2 min on pan? I thought that mushrooms need more time and becouse of that I always cook my mushrooms longer to be sure they are done.
Anyone know where maybe online I can get some large udon noodles? I've checked my local asian markets and stores and can't seem to find the thick ones like Joshua uses. Please and thank you.
Joshua is always a good company. Thank you man
Pronunciation wasn't actually too bad, way to go Josh! As a Korean I actually prefer Japanese noodles personally, Jap Chae is never a main dish but usually relegated to "panchan" or "side dish"
I'm Korean and I can hear all my ancestors are crying. It's literally hate crime for Koreans, Josh
Was going put my two Cents brother, but the comments are lit up by the not-so-successful Japchae already. lol for such disrespect we expect a proper Japchae Vid!
Love the new set and kitchen is legit!! Great job with the design and loved the video!
Japchae is done wrong!!!! You got to mix everything together!!!!! Not assemble the noodle like bibimbap! Do it again! Properly!
New kitchen got me BUSSIN
I’ll take one of each, Joshua. Thanks, chef! 😊
Lot of people here killing you with the japchae and they are all pretty on the spot. Just wanted to add that japchae is not a main course. It's a side dish. Love the video and your content regardless.