WATCH: How To Cook Chapchae

You can find all the ingredients for this Korean noodle dish at the supermarket, so you can make it at home.

Chapchae, cellophane or glass noodles tossed in a sweet-salty sauce with carrots, mushrooms, and cabbage, is usually paired with your main dish. It’s the Korean version of our pancit bihon but using a sweet potato-based noodle that, when cooked, turns transparent. 

Look through the international section of your local supermarket or drop by a Korean grocery for the noodles, bulgogi sauce, and even the mushroom.     


Takes 1 hour 20 minutes

Makes 6 servings

1/2 kilo Korean glass noodles, uncooked

1/2 kilo chicken breast fillets, skinless, boneless

1/2 cup bulgogi sauce

4 tablespoons soy sauce

2 1/2 tablespoons sugar

1 1/2 tablespoons vegetable oil

2 cloves garlic, minced

1/2 small red onion, sliced thinly

3 to 4 dried shiitake mushrooms, soaked in warm water, stems removed and sliced

1 small head cabbage, sliced into strips

1 medium carrot, sliced into thin strips

2 stalks green onions, sliced into 1-inch lengths, divided

1/2 tablespoon sesame oil

1 teaspoon white sesame seeds, toasted

Salt, to taste


1 Cook glass noodles in a large pot of boiling water for about five minutes; drain. Rinse under cold running water. Cut noodles into 6-inch lengths if desired. Set aside.

2 Meanwhile, marinate chicken in bulgogi or kalbi sauce for at least 30 minutes. Preheat a grill pan or a frying pan. Cook chicken until cooked, about 10 minutes; let cool. Slice chicken into 1/2-inch strips. Set aside.

3 Mix soy sauce and sugar in a small bowl. Set aside.

4 Heat oil in a wok over medium-high heat. Add garlic, onions, mushrooms, cabbage, and carrots; cook for about two minutes. Add half of the green onions; stir-fry for one more minute.


5 Lower heat and add soy sauce-sugar mixture, noodles, and sesame oil; season with salt. Stir to combine. Transfer to a plate, top with chicken and remaining green onions. Sprinkle with sesame seeds, if desired. 


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