Jap Chae is a classic Korean noodle dish that is usually a staple at most family gatherings. Traditionally it’s made with beef but the recipe below is for chicken which is usually what I have on hand at home. Hope you all enjoy this family favorite of mine.
Note: The sauce I use to marinate the chicken can be used as a base for most Korean “BBQ” meat dishes. Bookmark this recipe for the next time you make Korean beef or chicken.
Ingredients for this recipe can be swapped for what you have on hand. I personally like to have a variety of vegetables with different pops of color. Additionally, you can swap the soy sauce for coconut amino, sugar for agave, beef for chicken and so forth.
2 large chicken breasts cut into small strips
1 lb Dang Myun, Korean sweet potato starch noodles
1 head of bok choy cup into strips (or cabbage or napa)
1 head of garlic minced
1 large carrot cut in half/then diagonally
1 green or red bell pepper cut into strips
4-5 stalks of scallions cut diagonally (or one small onion)
1/4 cup soy sauce
1/4 cup water
3 tbsp white sugar (to start)
1/4 cup sesame oil
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Sesame seeds for garnish
- Add garlic, sugar, soy sauce, garlic powder, onion powder and water in a bowl and mix well to ensure sugar dissolves. Then marinate the chicken in this sauce and set aside.
- Submerge sweet potato noodles in warm water and set aside. Place a heavy dish or a bowl filled with water on top to keep noodles submerged, because they will float to the top.
- In a large non-stick pan, cook chicken in sauce on medium high heat. Salt and pepper to taste. This is where you can add more sugar if needed.
- Drain the noodles and discard the water. Add the noodles with into the pan with the chicken. Mix thoroughly so that the noodles are incorporated into the sauce. Reduce heat to medium and let cook for 7-10 minutes, add more water if needed and keep stirring while cooking because the noodles will stick to the bottom.
- Once the noodles are about fully cooked. Add carrots, cabbage, red peppers, scallion, and bok choy. Mix gently to incorporate all ingredients in the same pan. Reduce heat to low, cook for an additional 5 minutes or until the vegetables are tender but still have a bite. You don’t want mushy veggies.
- Stir in sesame oil and garnish with sesame seeds and serve HOT!