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

Recipe adapted from and with thanks to Beyond Kimchee and Steamy Kitchen
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Servings: 6 -8 servings

Ingredients 

  • 5-8 oz glass noodles aka potato starch noodles - although they taste nothing like potatoes I used a 5 oz package and it was plenty of noodles for this dish.
  • 3 teaspoons sesame oil divided
  • 1 tablespoon light flavor olive oil
  • 3/4 cup thinly sliced onions
  • 2 medium size carrots very thinly sliced into 2" matchsticks
  • 2 cloves of garlic minced
  • 2-3 stalks of green onion cut into 1" lengths
  • 1/2 cup thinly sliced baby bella or crimini mushrooms
  • 1/2 lb spinach washed and drained well I used a large bunch of Japanese spinach, stems removed and chopped bite size. Baby spinach leaves would work as well.
  • 3 tablespoons soy sauce
  • 3 teaspoons sugar
  • Optional: 1 tablespoon sesame seeds

Instructions

  • 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. Let them drain in a colander and then use your kitchen shears to cut the noodles into smaller pieces. I simply lifted handfuls of the noodles up and chopped them into roughly 8-10" lengths over a separate bowl. Drizzle the now cooled and cut noodles with 1 teaspoon of sesame oil and set them aside.
  • 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.
  • 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. Stir fry them until barely softened, about 1 minute. Add the mushrooms, green onions and garlic all at once and stir fry that for about 30 seconds. Add the spinach and the soy sauce mixture and toss to combine. Add the noodles and stir fry, tossing constantly to combine, for just 2-3 minutes, until the noodles are cooked through and hot. Turn off the heat and add sesame seeds if desired. Drizzle with the remaining 2 teaspoons of sesame oil and toss to coat. Enjoy!
  • Side note: I pulled my pan off the heat for about a minute while I added the noodles. I'm new to rapid stir frying like this and I just wanted to make sure it wasn't going to burn before I manged to combine it all thoroughly. Simply add another minute or so to your time if you do the same.
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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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  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!