Japchae, or stir-fried glass noodles with meat and vegetables, is yet another common dish that can be found in Korean households during the Chuseok celebrations. The name japchae is a mix of the Korean words ‘jap’ (잡) meaning mix, and ‘chae’ (채) from ‘chaeso’ (채소) meaning vegetables. Put it together and you have ‘japchae’ literally meaning mixed vegetables. Japchae is often recognized by its glass noodles because of the noodles’ unique semi-transparent look made from sweet potato starch. Like jeon, japchae was historically included as one of the dishes in the Korean royal court cuisine. History says that King Gwangaegun liked the new dish so much, he promoted the servant who made it to the position of Secretary of Treasury. Initially japchae was a dish consisting mostly of vegetables and mushrooms due to the need to accommodate Buddhists diets. But over time, japchae evolved to mainly meat and noodles as a result from Chinese and Mongolian influences in the 20th century. Due to its characteristics of being easy to prepare and serve, japchae is commonly served at almost any large gathering and celebrating Chuseok is no exception. Japchae is also a very flexible dish; it can be eaten warm or cold and as a side or main dish. Additionally, japchae is seen as easily compatible, as families are able to easily customize the dish to their own taste preferences. Because of this, the exact recipe for japchae varies from family to family. But typically, japchae is made from mixing thin slices of carrots, spinach, onions, mushrooms, and beef.