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.
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
Ingredients
- 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
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. 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!
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.
Tricia @ saving room for dessert says
I am fascinated with this dish – love everything in it but haven't tried the noodles … yet! Have a great weekend and thanks again 🙂
Jenn says
I've had a few Korean dishes before, but never this. It looks and sounds divine! I can see why it is your favorite!
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!
Sue/the view from great island says
You never cease to amaze me!! I love that everything in this dish is fairly standard grocery store fare, but the result is so exotic, at least to me. Your photos are great lately, the light is so vivid…is it natural?
Katherine Martinelli says
I love jap chae!! This looks incredible. I've tried to find the noodles in Israel and while we have a lot of Asian products readily available I haven't seen these yet. I'll keep looking!
Blond Duck says
Those are so cool!
Sonia (Nasi Lemak Lover) says
My daughter and I love Chap Chae but not the boys at home. Your have cooked it so well, look delicious!
Pacheco Patty says
This is one gorgeous bowl of noodles, wow! If I wash't hungry before, I'm hungry now 😉
The Slow Roasted Italian says
Very interesting dish! I have never tried it and do not think I have eaten Korean before but it looks great!
Words Of Deliciousness says
This is a delicious looking dish. I have never eaten Korean food before and these noodles look amazing.
Rosita Vargas says
Me encantan los fideos un plato interesante y sabroso,abrazos hugs,hugs.
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!
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.
Chris says
Never heard of it but this is a plate that I could just dive into. Saved to try soon, Mary, this looks great.
David says
Hi. The recipe looks great. How many servings do these quantities provide?
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!
Cblockus says
Made it…LOVE IT!!!
Anonymous says
This looks delicious! Can this dish be eaten cold??
Mary says
I often eat leftover jap chae cold.
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.
Mary Younkin says
So glad that you enjoyed the JapChae!