Korean Chicken Japchae (Glass Noodles with Chicken Breast and Vegetables)

Name: Korean Chicken Japchae (Glass Noodles with Chicken Breast and Vegetables)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: glass noodles 150 g; chicken breast 200 g; spinach 80 g; carrot 1 piece; shiitake mushrooms 4 piece; onion 1 piece; soy sauce 3 tsp; sugar 2 tsp; sesame oil 2 tsp

Quick answer

Total time: 40 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Strips of chicken breast take the place of beef, giving a leaner japchae where the noodles, spinach, carrot, shiitake and onion come through more clearly.

Tossing the drained noodles with a little soy sauce and sesame oil right away and spreading them out keeps them from gluing together while everything else cooks.

Ingredients

servings

IngredientAmount

carrot1 piece

shiitake mushrooms4 piece

onion1 piece

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.