Jap Chae Korean Glass Noodles Recipe - Allrecipes.com
Jap Chae Korean Glass Noodles Recipe
  • READY IN 40 mins

Jap Chae Korean Glass Noodles

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2011

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-stick carrots, so I shredded them instead (that might have made them a little wet, but it was still good). I used spinach instead of asparagus & fresh mushrooms instead of dried shiitake. Great recipe! Thanks for sharing!

Most Helpful Critical Review
Jan 31, 2011

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. Koreans eat this dish when there is something to celebrate or they are entertaining guests.

Jun 17, 2010

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

Apr 01, 2010

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 shiitake. i didn't have asparagus so i omitted that.

Mar 15, 2012

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 oil. I also put in a bit of rice vinegar into the sauce mixture, to give it a bit of tang. Be careful not to add too much oil while stir frying (although the noodles stick to the pan easily...) or it'll become a bit too oily. Yummy and much cheaper than buying it at a Korean supermarket!

Jan 21, 2011

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

Feb 23, 2012

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, and it came out delicious!

Nov 18, 2012

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, used the rice cellophane noodles.


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  • Calories
  • 673 kcal
  • 34%
  • Carbohydrates
  • 117.2 g
  • 38%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 10.7 g
  • 43%
  • Protein
  • 17.3 g
  • 35%
  • Sodium
  • 1639 mg
  • 66%

* Percent Daily Values are based on a 2,000 calorie diet.

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