Today I am sharing my easy recipe for homemade Chicken Japchae. This delicious Korean glass noodle stir-fry is made with dangmyeon or Korean sweet potato glass noodles, a sweet soy gochujang sauce, chicken, and veggies including carrots, onions, bell pepper, zucchini, shiitake mushrooms, spinach and green onions.

Closeup of Chicken Japchae stir-fry in black bowls with sesame seeds on the side

If you’ve ever had Japchae at a Korean restaurant or potluck, you’ll know it’s one of those dishes that always disappears quickly. Glossy, chewy sweet potato noodles tossed with colorful vegetables, a savory-sweet sauce, and a little sesame oil. It’s comfort food with a hint of elegance. This version includes thinly sliced chicken for added protein, making it a satisfying main course that’s both hearty and light.

Overhead shot of a pot full of Korean Chicken Japchae or Glass Noodle Stir-Fry on a dark table with bowls of green onions and sesame seeds on the side

Japchae is traditionally served on special occasions, but it’s simple enough for a weeknight dinner. It’s also incredibly versatile: you can change up the vegetables based on what’s in your fridge, or swap the chicken for tofu or beef. The key ingredients are dangmyeon (sweet potato noodles) and a well-balanced sauce that combines soy, sesame, garlic, a touch of sweetness, and just a whisper of heat.

Two chopsticks showing the Korean glass noodles from a bowl of Japchae

Whether you’re new to Korean cuisine or already a fan, this Chicken Japchae is a delicious and approachable way to bring bold, vibrant flavors into your kitchen.

FAQs

What are dangmyeon noodles made from?

Dangmyeon are Korean glass noodles made from sweet potato starch. They’re naturally gluten-free, chewy, and slightly translucent when cooked.

Can I make Japchae ahead of time?

Yes! Japchae is often served at room temperature and keeps well in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed.

Overhead view of bowls filled with Korean Chicken Japchae Noodle Stir-Fry

What can I substitute for gochujang?

If you don’t have gochujang, use a mild chili paste, Sriracha, or even a bit of ketchup with a dash of hot sauce for a similar sweet-spicy profile.

Can I use other proteins?

Absolutely. Thinly sliced beef, pork, or tofu all work well. If using tofu, press it first and pan-fry until golden before adding to the dish.

Is this dish spicy?

Not very. The heat from the gochujang is quite mild and balanced by the sweet and savory sauce. You can adjust the spice level to taste.

Korean Chicken Japchae or Glass Noodle Stir-Fry in a large pot on a dark table with bowls of green onions and sesame seeds on the side

Chicken Japchae (Korean Glass Noodle Stir-Fry)

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A tasty Korean glass noodle stir-fry made with dangmyeon or Korean sweet potato glass noodles, a soy sauce gochujang marinade, chicken, and veggies including carrots, onions, bell pepper, zucchini, shiitake mushrooms, spinach and green onions.

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Total Time 40

Servings: 4

Course: Main Course

Cuisine: Asian, Korean

Ingredients Method

Ingredients

Noodles

6 oz dangmyeon Korean sweet potato glass noodles

For the Sauce

4 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 teaspoon gochujang or other mild chili paste/sauce
1 teaspoon rice vinegar
1 garlic clove minced
½ teaspoon freshly ground black pepper

For the Chicken

2 boneless skinless chicken thighs or breasts thinly sliced
1 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon vegetable oil for sautéing

For the Vegetables

1 medium carrot julienned
½ medium onion thinly sliced
1 small red bell pepper julienned
1 small zucchini julienned or thinly sliced
6–7 fresh or dried shiitake mushrooms or other mushrooms of choice
2 cups baby spinach or other tender leafy greens
2 green onions sliced

To Garnish

Toasted sesame seeds
Extra sliced green onion

Method

Prep mushrooms: If using dried shiitake mushrooms, soak them in warm water for at least 30 minutes until soft. Longer soaking (up to 24 hours) yields better texture. Once rehydrated, remove stems and slice thinly.
Make the sauce: In a small bowl, whisk together soy sauce, sesame oil, brown sugar, gochujang, rice vinegar, minced garlic, and black pepper. Set aside.
Cook the noodles: Boil dangmyeon according to package instructions (usually 6–7 minutes). Drain and rinse under cold water. Toss with 1 teaspoon of sesame oil to prevent sticking. Set aside.
Marinate the chicken: In a bowl, toss sliced chicken with 1 teaspoon of sesame oil and 1 teaspoon cornstarch. Let it sit while you prepare the vegetables.
Cook the chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until fully cooked and lightly browned. Remove and set aside.
Deglaze the pan: Splash a bit of hot water into the pan and scrape up any brown bits. Add this liquid to the prepared sauce for extra flavor.
Stir-fry the vegetables: In the same skillet, stir-fry onions, carrots, bell peppers, zucchini, and mushrooms until just crisp-tender, about 3–5 minutes.
Add spinach and stir until wilted.
Combine and finish: Return the cooked chicken to the skillet.
Add the noodles and pour in the sauce.
Toss everything together gently using tongs or chopsticks, making sure the sauce coats all ingredients. Heat through.