Go Back

Chapchae (korean glass noodles stir fry)

Don’t be put off by the long list of ingredients and the seemingly complex instructions – this stir fry is simple enough to put together. 
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Korean
Servings 6 servings
Calories 243 kcal


For the Beef:

  • 250 grams 1/4 kg beef, cut into long thin strips
  • 2 tbsps soy sauce preferably Korean or Japanese
  • 2 tbsps sugar
  • 1 tbsp sesame oil
  • 1 tsp minced garlic
  • a pinch of ground black pepper

For the Sauce:

  • 160 ml 2/3 cup soy sauce, preferably Korean or Japanese
  • 147 grams 2/3 cup sugar
  • 60 ml 1/4 cup sesame oil
  • 2 tsps minced garlic
  • 1 tbsp white sesame seeds roasted
  • 1/4 tsp ground black pepper

For the Spinach:

  • 1/4 tsp salt
  • 1 bunch of spinach a handful
  • 1 tsp sesame oil
  • 1 tsp minced garlic
  • a pinch of ground black pepper

Other Ingredients:

  • 500 grams Korean sweet potato noodles also known as Dangmyeon, glass noodles, or cellophane noodles
  • 2 eggs large
  • 1/4 tsp salt
  • 1 medium sized yellow onion about 150 grams
  • 4 stalks green onions cut into 2-inch pieces
  • 1 medium sized carrot about 150 grams
  • 1/2 red bell pepper about 50 grams
  • 8 shiitake mushrooms fresh


For the Beef:

  • In a bowl, combine the soy sauce, sugar, sesame oil, garlic, and black pepper. Mix well to dissolve the sugar.
  • Add the beef strips to the sauce. Marinate for at least 15 minutes.

For the Sauce:

  • In a microwaveable bowl, mix all the ingredients.
  • Microwave for 30 seconds on medium heat to warm the sauce.
  • Whisk the sauce to dissolve the sugar. Set aside.

For the Spinach:

  • Bring a large pot of water to a boil. Add the salt.
  • Add the spinach and cook for about 10-15 seconds, until just about wilted.
  • Remove the spinach and transfer to a bowl of cold water. Set aside the boiling water.
  • Drain the cold water. Squeeze the excess water from the spinach and add the sesame oil, minced garlic, and black pepper. Mix thoroughly and set aside.

For the Other Ingredients:

  • Noodles
  • In the large pot of boiling water, add the noodles and cook for about 6-10 minutes, or until the noodles are soft but still chewy.
  • Carefully drain the water away. Cut the noodles with kitchen shears about 3-5 times.
  • Pour half of the sauce that was previously set aside over the noodles. Mix well to coat the noodles thoroughly. Cover and set aside.

Other Ingredients:

  • Slice the mushrooms thinly. Marinate the mushrooms with 1 tbsp of the sauce and set aside.
  • Slice the onions thinly and set aside.
  • Slice the carrots to match sticks. Slice the bell pepper similarly.
  • In a bowl, lightly beat the eggs and add the salt.
  • Heat a tsp of sesame oil in a frying pan over medium heat. Pour the beaten eggs and swirl the pan to create a thin layer. Cook until the eggs are just set, about 2 minutes. Flip the eggs over and cook for another 2 minutes. Transfer the egg to a plate and let it cool
  • In the same pan, heat a tsp of sesame oil over medium heat. Cook the onions until just translucent. Set aside in a plate.
  • Repeat the previous step for the green onions, carrots, bell pepper, and mushrooms.
  • In the same pan, add the beef and sauté until the marinade has evaporated. Set aside.
  • Take the cooled egg omelette and roll it up. Cut into very thin ribbons and set aside.

To assemble:

  • Add the stir fried beef and vegetables to the bowl of noodles.
  • Add 3/4 of the egg omelette as well as the blanched spinach.
  • Pour the remaining sauce over everything and mix all the ingredients thoroughly.
  • Garnish with the remaining egg omelette and more sesame seeds before serving.



I marinated the beef overnight in the fridge
I like to slice the ingredients quite thinly. It makes it easier to stir fry uniformly, and the ingredients get mixed up with the noodles well.
I cut up the spinach before adding to the noodles. The spinach clumps together but by cutting it up you get to separate them easier.
Keyword noodles