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Jap Chae Korean Glass Noodles

Jap Chae Korean Glass Noodles

feistyrebel

"Serve right away or at room temperature or even chilled. Great served with teriyaki chicken or Korean short ribs. Delicious!"
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Ingredients

40 m servings 673 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 673 kcal
  • 34%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 117.2g
  • 38%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1639 mg
  • 66%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
  2. Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 15
  1. 18 Ratings

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Most helpful positive review

Mmmm... I love the flavor - salty, sweet and pungent. I used Korean sweet potato starch noodles - I don't know that is the same as the recipe. I used a whole onion & I was too lazy to cut match-...

Most helpful critical review

Few missing ingredients in this, Beef for example is important, Beaten eggs thats sliced thinly is another missing ingredient. Asparagus is not included in the traditional receipe either. Korean...

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Few missing ingredients in this, Beef for example is important, Beaten eggs thats sliced thinly is another missing ingredient. Asparagus is not included in the traditional receipe either. Korean...

Mmmm... I love the flavor - salty, sweet and pungent. I used Korean sweet potato starch noodles - I don't know that is the same as the recipe. I used a whole onion & I was too lazy to cut match-...

Forgot to soak the mushrooms so I left them out. Also swapped blanched spinach for the asparagus and tossed in a few leftover sprouts.

I thought it was pretty great although it could have used more flavor. i can't blame the recipe since i made some substitutions. i added crumbled tofu and i used oyster mushrooms instead of s...

Kind of strange to have asparagus with japchae, so I replaced it with spinach. This is sort of bland as is, so next time I'll possibly do 1.5x the soy sauce + sugar mixture and double the sesame...

I thought it was good. Milder than I thought it would be, but still tasty.

Being Korean, my mom use to make this all the time for us....family and friends. Sometimes she would add beef or chicken...but it's great with or without. I made it the way you have it written...

Made this as a side dish to some broccoli stuffed chicken. Substituted green beans for the asparagus. Did not add the rest of the sesame oil, because the 1 teaspoon seemed to be enough. Also,...

This recipe turned out very much like what I eat at the Korean restaurant we frequent. My husband, who is Korean liked it very much as well. I did use spinach instead of asparagus, just my pre...

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