One of the most exciting things about delving into new-to-me cuisines is learning about new ingredients. Since having Bo Ssam prepared by food stylist Adam Pearson, I started my intro into Korean cuisine with the book Our Korean Kitchen by chef Jordan Bourke and his wife, fashion designer Rejina Pyo. Among the many fascinating ingredients I learned about were sweet potato glass noodles! They can be used in this week’s recipe for japchae, or Beef and Vegetables with Sesame Glass Noodles. Don’t worry, if you can’t locate them, you can use regular glass noodles for this filling and easy-to-make dish; perfect for a quick weeknight meal. —Kristina
Why Jordan loves this dish: This was the first Korean meal Jina made for me, and it totally won me over and sparked my obsession with Korean food. The glass noodles are naturally gluten-free, if that’s your thing, and are perfect for soaking up all the delicious flavors.