City: Albany, CA
I had Korean food for late lunch with my dad and a friend; my dad ordered japchae.
Japchae (glass noodles) – stir-fried with thinly-sliced beef, mushroom julienned carrots, and onions. Drizzled with sesame oil.
Below is some information behind japchae, from Wikipedia:
Japchae, jabchae, chapchae, Chop Chae, or Chap Chae is a Korean dish made from sweet potato noodles (called dangmyeon, Korean: 당면), stir fried in sesame oil with various vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms), sometimes served with beef, and flavoured with soy sauce, and sweetened with sugar. It is usually served garnished with sesame seedsand slivers of chili. It may be served either hot or cold.
The name, japchae, comprises the two hanja words; jap (hangul: 잡, hanja: 雜, literally “mixed and stirred”) and chae (hangul: 채, hanja: 菜, literally “vegetables”). Therefore, japchae literally means “a mixture of vegetables.”
Japchae was first made in the early 17th century, when the Joseon Dynasty was reigning in the Korean peninsula. When King Gwanghaegun hosted a big party at his palace, one of his lieges, Yi Chung, created this dish to please the king’s palate. The king liked this dish so much that he rewarded his liege by promoting him to the position of hojo panseo (hangul: 호조판서, hanja: 戶曹判書, equivalent to the Secretary of the Treasury). At the time, japchae was made with vegetables and mushrooms, such as sliced cucumber, shredded mu, and pyogo (shiitake) mushroom. Since the early 20th century, dangmyeon (cellophane noodles made from sweet potato starch) has become an integral and primary ingredient of this variety of japchae.