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A black bowl filled with Korean Japchae Glass Noodle Stir-Fry with Chicken, on top the bowl are a set of chopsticks

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 minutes
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
 

  1. 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.
    Sliced shiitake mushrooms in a white bowl
  2. 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.
    Soy gochujang sauce in a white bowl
  3. 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.
    Cooked dangmyeon noodles in a white bowl
  4. 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.
    Chicken slices with cornstarch in a white bowl
  5. 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.
    Chicken pieces cooking a pan
  6. 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.
  7. 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.
    Vegetables being stir fried in a large pot
  8. Add spinach and stir until wilted.
    Adding the spinach to the vegetable stir fry
  9. Combine and finish: Return the cooked chicken to the skillet.
    Add the cooked chicken back to the stir-fry pot
  10. Add the noodles and pour in the sauce.
    Add the cooked noodles and sauce back to the stir-fry pot
  11. Toss everything together gently using tongs or chopsticks, making sure the sauce coats all ingredients. Heat through.
    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
Garnish and serve
  1. Sprinkle with toasted sesame seeds and sliced green onions. Serve warm or at room temperature.

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