Jap Chae / Chap Chae – Korean Glass Noodles

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Korean Chap Chae or Jap Chae (pronounced chop chay) is one of my all time favorite foods. My husband lived in Korea for a time before we met and he really enjoyed the foods he ate there. So, naturally, he introduced me to these foods when we started dating.

I discovered Chop Chae years ago (on one of our first dates!) and I have never ordered a different thing off a Korean menu since then. I might sample my husband’s dishes occasionally, but when I say that I love Chap Chae, I mean I LOVE it.

Jap Chae / Chap Chae - Korean Glass Noodles recipe by Barefeet In The Kitchen

The thin clear noodles, the warm and crisp vegetables, the perfect sticky sauce. I love everything about this dish and it is a rare thing if I am willing to share my restaurant leftovers. I decided to try making it at home and I am so glad that I did!

Our favorite restaurant in NM is a family owned small hole-in-the-wall place where the family sits in the dining room and cuts homemade rice noodles in the early afternoon. I’ve yet to find anything that truly compares with those thick clear noodles, but store-bought glass noodles come close.

I found these noodles in a local grocery store. I didn’t even need to look for them at the Oriental Market, although I plan to do that soon. I can’t wait to see what other varieties are available for future dishes!

Jap Chae is a classic Korean dish. It is served both with and without meat. This is the simplest of versions, but I can hardly wait to try some different variations in the near future. I can not believe how incredibly simple it was to recreate this dish at home!

Every member of my family enjoyed this meal and my middle son declared this his new favorite noodle dish.

Jap Chae / Chap Chae - Korean Glass Noodles recipe by Barefeet In The Kitchen

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Jap Chae / Chap Chae – Korean Glass Noodles

5 from 1 vote
Recipe adapted from and with thanks to Beyond Kimchee and Steamy Kitchen
Pin Print Review
Servings: 6 -8 servings


  • 5 oz glass noodles (see note below)
  • 1 tablespoon sesame oil
  • 1 tablespoon light flavor olive oil or refined coconut oil
  • 3/4 cup yellow onion, thinly sliced
  • 2 medium size carrots, sliced very thinly and cut into 2" matchsticks
  • 4 cloves garlic, minced
  • 3 stalks of green onion, cut into 1" lengths
  • 1 cup thinly sliced white or crimini mushrooms
  • 4-8 ounces baby spinach, roughly chopped
  • 1/3 cup soy sauce
  • 2 tablespoons white sugar
  • 1/2 teaspoon kosher salt, only as needed
  • Optional: 1 tablespoon sesame seeds


  • Bring a large pot of water to a boil. Add the noodles and boil just 5 minutes. Immediately drain them and rinse them well under cold running water, massage them gently as you rinse them. Drain in a colander and then use your kitchen shears to cut the noodles into smaller pieces.
  • TIP: I lift handfuls of the noodles up and roughly chop them into 8-10" lengths over a separate bowl. Drizzle the now cooled and cut noodles with 1 tablespoon of sesame oil and set them aside.
  • In a small bowl, mix together the soy sauce and the sugar. Set that aside next to the stove. Add the olive oil to a very large skillet or wok and set the heat to high (adjust as necessary, if your oil begins to smoke, turn it down just slightly). When the cooking oil is hot, but not smoking, add your carrots and onions.
  • Cook while stirring constantly, until the vegetables have barely softened, about 1 minute. Add the mushrooms, green onions and garlic all at once and cook that while stirring for about 30 seconds.
  • Add the spinach along with the soy sauce mixture and toss to combine. Add the noodles to the skillet, tossing constantly to combine, for just 2-3 minutes, until the noodles are mixed throughout and hot.
  • Remove from the heat and drizzle with the remaining sesame oil. Toss to coat and sprinkle with sesame seeds. Enjoy!


Korean glass noodles are made from potato starch. If you are unable to find these noodles, rice noodles will also work for this dish. But glass noodles are my favorite, hands down.
Please note: This is a FAST stir fry method. High heat and constantly tossing your ingredients with a wooden spoon or tongs. The whole process will take less than 5-6 minutes, so you will need to have everything set to go before you turn on the heat.
I find it easiest to pull the pan off the heat for about a minute while I add the noodles. This helps make sure that nothing will burn before you combine it all thoroughly.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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22 Comments Leave a comment or review

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  1. Becki's Whole Life says

    I want these right now! I love noodles and I think I have everything in my fridge except the shrooms.

    Last weekend we saw a French Korean restaurant and I thought that was an interesting combo.

  2. Katerina says

    My son has started only recently eating noodles and he loves them so I am sure he would love this dish as well, and he will not be the only one in the family! Beautiful colors!

  3. sportsglutton says

    Liz and I enjoy Jap Chae as well. It's always ordered when we go out to Korean restaurants and made at home on a regular basis.
    Hope you're having a good weekend!

  4. Athena says

    OMGosh! I love Chop Chae! I spent a year in Korea and fell in love with the food. I swear I left that place proudly reeking of garlic. 🙂 I haven't been able to mimic this dish at home, so I'm excited to try this one. There's a decent Korean place on the west side by Luke. It's in a run-down strip mall just north of Glendale on Litchfield (next to McDonalds). They serve both Japanese and Korean dishes.

    • Mary says

      This serves 4 as a main dish and more than that as a side. I'll update the recipe to reflect that. Thanks, David!

  5. Melody Roche says

    Very good recipe. I couldn’t find glass noodles, used rice noodles and followed those directions for cooking. I followed recipe but doubled sautéing time. Recipe turned out good, my husband and I really enjoyed.5 stars