Wolgwachae is a variety of japchae

Japchae

Japchae is a Korean dish made from sweet potato noodles , stir fried in sesame oil with various vegetables , sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar...

, or mixed vegetable dish, that was part of the Korean royal court cuisine

Korean royal court cuisine

Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century...

. It is made with zucchini

Zucchini

The zucchini is a summer squash which often grows to nearly a meter in length, but which is usually harvested at half that size or less. It is a hybrid of the cucumber. Along with certain other squashes, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green...

, beef

Beef

Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...

, pyogo

Shiitake

The Shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai...

(shiitake), chapssal bukkumi (찹쌀부꾸미, a pan-fried variety of tteok

Tteok

Tteok is a class of Korean rice cakes made with glutinous rice flour , by steaming. Normal rice flour can be used for some kinds of tteok. There are hundreds of different kinds of tteok eaten year round...

made of glutinous rice

Glutinous rice

Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...

 flour), and other vegetables. The bukkumi can be either shredded or ball-shaped.

"Wolgwa" (월과) refers to the Oriental pickling melon

Muskmelon

Muskmelon is a species of melon that has been developed into many cultivated varieties. These include smooth skinned varieties such as honeydew, crenshaw and casaba, and different netted cultivars...

 (Cucumis melo var. conomon)^photos in the Korean language. 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

Vinegar

Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

, and sesame oil

Sesame oil

Sesame oil is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine.The oil from the nutrient rich seed is popular in alternative...

.

External links

Wolgwachae recipe at KBS