Korean Chicken Japchae (Glass Noodles with Chicken Breast and Vegetables)
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Dak-japchae is a lighter variation of Korean glass noodle stir-fry made with chicken breast instead of the traditional beef.
Read more
Using chicken keeps the dish lean and clean in flavor, allowing the noodles and vegetables to come through more clearly. Spinach, carrot, shiitake mushroom, and onion each contribute a distinct texture and color, building multiple layers of taste within a single plate. Soy sauce and sugar establish the sweet-salty backbone of the seasoning, and sesame oil coats the chewy glass noodles with a nutty richness that ties the dish together. Cooking the vegetables and chicken separately prevents excess moisture from pooling in the pan, and boiling the glass noodles ahead of time and draining them well ensures the seasoning distributes evenly. Lower in calories than pork or beef japchae, this version provides satisfying fullness without heaviness.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Boil 150 g glass noodles for 6 to 7 minutes until clear and springy, not mushy.
Rinse under cold water to remove excess starch, then drain thoroughly so the seasoning can cling evenly later.
- 2Season
Toss the drained noodles first with 1 teaspoon soy sauce and 1 teaspoon sesame oil.
Loosen the strands with tongs or chopsticks and spread them out, which prevents clumping while the chicken and vegetables cook.
- 3Control
Cut 200 g chicken breast into thin julienne strips and season with 1 teaspoon soy sauce.
Heat a lightly oiled pan over medium-high heat, then stir-fry about 3 minutes until every strip turns white through the center.
- 4Heat
Blanch 80 g spinach in boiling water for only 30 seconds, just until wilted and bright green.
Cool it immediately in cold water, then squeeze firmly so extra liquid does not make the japchae watery.
- 5Season
Julienne 1 carrot, 4 shiitake mushrooms, and 1 onion.
Stir-fry each vegetable separately for about 1 minute, seasoning lightly with salt, so the carrot stays crisp, the onion softens, and moisture does not pool.
- 6Finish
Place the noodles, chicken, and vegetables in a large bowl.
Add 1 teaspoon soy sauce and 2 teaspoons sugar, toss until glossy and evenly seasoned, then finish with 1 teaspoon sesame oil and check the balance before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Lean chicken breast and vegetables tossed with clear glass noodles in a soy seasoning.
- Finish cue
- Add 1 teaspoon soy sauce and 2 teaspoons sugar, toss until glossy and evenly seasoned, then finish with 1 teaspoon sesame oil and check the balance before serving.
- Avoid this
- Boil 150 g glass noodles for 6 to 7 minutes until clear and springy, not mushy.
- Substitution
- Dak-japchae is a lighter variation of Korean glass noodle stir-fry made with chicken breast instead of the traditional beef.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 9 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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