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Mar 19, 2008 10:20 AM

Best Chap Jae?

I have made chap jae before but it comes out hit and miss. Somehow sometimes it is not seasoned well enough.

I took a Korean cooking class some years back and the instructor taught us to boil the yam noodles, set aside, fry up the ingredients, then toss in a bowl with the noodles. However I have seen online recipes that say to stir fry the noodles in the pan with the meat, veggies, seasoning, etc. I have tried this but find it so hard to stir and coat evenly.

Anyway, you can see I am not an expert, but I love chap jae and Korean food in general, I want to get this right. Any tips? Any sure-fire recipe?

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  1. sorry, i don't measure, but i can tell you that i boil the noodles first, rinse w/ cold water and set aside. mix w/ the stir-fried ingredients at the end and top w/ egg shreds, and sesame seeds.

    i found this recipe which sounds about right:

    1. Hannaone's recipe:

      I like to mix with a pair of those monster chopsticks that you buy for cooking, those might help you with getting an even coating.

      13 Replies
      1. re: trentyzan

        thanks! I love hannaone's tips on CH and didn't realize she had her own site.

        1. re: luckyfatima

          I believe hannaone is a man who is a great chef.

          1. re: mochi mochi


            Yes hannaone is a man.
            No, hannaone is not a great chef. Just an avid amateur assistant to his wife who IS a great chef.
            All hannaone has done is translate his wife's and mother in law's recipes and some techniques.

            (Sorry Jfood - couldn't resist it here.)

            1. re: hannaone

              Ha - nicely done Hannone - I love your posts and info and thought you were a she too (the avatar). I have to add that I love Jfood's posts too but that third person - ahh..annoyed me and distracted from his great info until someone told me it's because the dog (pic in avatar) is the first "person" ; )

              I'm making your family recipe for chap jae this weekend. Thanks again!

              1. re: hannaone

                Oooh, Oakjoan doesn't like it when hannaone talks about Jfood! Oakjoan is getting mad.

                1. re: hannaone

                  I don't think I've ever seen yam noodles. Are they carried only at Korean markets, I have the thin vermecelli rice noodles, and mung bean threads.
                  Or it could be that maybe I just haven't noticed, and I thought they were the two I mentioned.

                  1. re: chef chicklet

                    I have seen them at 99 Ranch market as well as the Korean market. They were labeled "sweet potato starch vermicelli". They are a dirty brownish color. Prior to that I made an approximation of the dish with glass noodles (mung bean), but they are not as substantial and chewy.

                    1. re: chef chicklet

                      I've seen them at some Chinese, Vietnamese, and Japanese stores, but you have to look at labels.

                      Here are some images of different brands:


                      Parent site for this one is:

                      This link shows what different asian noodles look like out of the package:

                      The picture of the Jap Jae on the package in my pic is similar to the Royal Dish.

                      EDIT: The noodle itself is called Daeng-myon.

                      1. re: hannaone

                        Thanks hannaone, I recognize the first one. I think I know where to get it.

                  2. re: mochi mochi

                    Oh NO! Man, sorry! Well, anywayz I do love your tips hannaone regardless of your gender!

                2. re: trentyzan

                  If no monster chopsticks available, I use tongs. Allows you to pull the ingredients up and get a good mix.

                  1. re: torty

                    You know what works great to mix up the noodles and other ingredients? MammySohns (Translates as Mother's Hands). They are disposable plastic gloves for cooking. You can put them on, then use your hands to really mix the ingredients well. Then you just pull them off and throw them away. Works great, and your hands don't get messy. They are also great for mixing kimchee ingredients.

                3. Just a note for those who don't know what jap jae (chop che, chap jae, etc) is:

                  Jap jae is a stir fry noodle dish. The noodle is a thin Korean vermicelli made from sweet potato starch and is often called glass or cellophane noodle because it is semi transparent.
                  The most common form is a stir fry with marinated beef, spinach, onion, and green onion.
                  Other options include just about any meat with any of the following; shredded carrot, broccoli, asparagus, bell pepper, shitake mushrooms, coral mushrooms, baby corn, or bamboo shoots, water chestnuts (although the last three make it semi Chinese).

                  1 Reply
                  1. re: hannaone

                    Wait I think I have seen these, called cellophane. I've used them for pancit before.

                  2. Just a follow up: made it last night with adapted Hannaone recipe. I used ground beef instead of sliced. I cooked that sepately and tossed it in at the end.

                    I soaked the noodles for one hour and then stir fried them by tossing them in with the stir fried veggies. I added some red chili flakes, too cuz I like heat. I don't know if this is authentic or not, but it made it hit the spot for me.

                    The tongs tip was a huge help, I had been trying to mix before with a spatula, silly me.

                    It was really delicious and the whole family liked it. Thanks for your input everyone.

                    1 Reply
                    1. re: luckyfatima

                      Glad to hear it went over well.
                      And chili flakes or powder are often added.

                    2. I just posted one of the Royal Jap Jae versions in this thread: