Chap Chae Recipe

Chap Chae


  • 250 g glass noodles
  • 3 tbsp grapeseed oil
  • 1.5 red peppers, thinly sliced
  • 1.5 red onions, thinly sliced
  • 1 large carrot, thinly sliced
  • 250 g king oyster or shiitake mushrooms, chopped
  • 2 bunches green onions, chopped
  • 5 cloves garlic, chopped
  • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 1 tbsp sherry vinegar
  • 1.5 tsp toasted sesame oil
  • 3 tbsp toasted sesame seeds


  • Add the noodles to a large pot of boiling water,and cook until tender. Strain the noodles, shock in a bowl of ice water, and drain. Using kitchen scissors, cut the noodles into bite-size pieces, then transfer to a large bowl. Toss with 1 tsp. of sesame oil.
  • Season the vegetables with salt and lots of black pepper. Heat the grapeseed oil in a large pan. Add the onions and peppers and cook until the onions become soft, about 8 to 10 minutes.
  • Add the carrots, mushrooms, green onions, and garlic and cook another 10 minutes.
  • Deglaze the pan with mirin, and add the vegetables to the noodles. Stir in the soy, vinegar, toasted sesame oil, and seeds, and season to taste with salt and pepper.
  • Mix the noodles and vegetables together. Serve at room temperature or cold.