Noodles, the symbol of longevity, are used in both regular cooking and special events and festivities in Asia.  Each Asian country has its own national noodle dish. Noodle dishes, whether dry or in soup form, are always featured on an Asian table.

Without Japchae, no Korean celebration is complete. It was often served on birthdays, weddings, and 60th birthday parties since it was long considered a luxury and elegant meal.

It was said in the 17th century that King Gwanghaegun was enthralled by this meal, which was brought to him together with other foods by a member of the palace staff. Gwanghaegun loved these meals so much that he would not sit down to eat until they were served.

Traditional Japchae was made entirely of veggies and lacked the glass noodles that distinguish today's version. Thinly sliced and sautéed veggies were also placed on a platter and topped with a unique sauce, as well as Sichuan pepper (cheoncho), black pepper, and ginger powder. Pheasant broth, filtered soybean paste, and wheat flour were combined to make the unique sauce, which was then reduced to a thick consistency.

Japchae is a delectable delicacy to consume at any time. It is produced by boiling vermicelli in translucent broth with spinach, carrot, mushroom, beef, and onion, then stir-frying it warmly. It is a popular dish among international visitors, alongside bulgogi, galbi, and bibimbap.

Here's a video showing how to cook this delicious South Korean noodle dish.

source: [네이버 지식백과] Japchae [Glass Noodles with Sautéed Vegetables] - Seasoned with Love (Great Food, Great Stories from Korea, 2013. 1. 2.