Korean Glass Noodle Stew.
Dangmyeon Noodles – it has many other names: Korean Glass Noodles, Korean Vermicelli Noodles, Korean Sweet Potato Noodles...
But if none of them rings a bell, perhaps you know it as Japchae Noodles.
In our kitchen, I only reach for these Dangmyeon noodles 2-3 times a year. So it's always staring at me, shoved awkwardly in the back of my pantry!
When I do cook with it - I reminded about its delicious texture. It feels slippery, bouncy and slightly chewy when you eat it - it's a fun ingredient.
So I thought – why not use it in a stew?That’s the idea behind Korean Glass Noodle Stew!
This stew works great as a hearty meal after work - especially during the winter!
We’ll start by braising flavorful chicken thigh. Cook it down with fresh vegetables in a broth. And finish-off with a handful of the bouncy noodles.
For even deeper flavor, we’ll crack a raw egg into the broth and mix it into the noodles.
The key flavor variable for Korean Glass Noodle Stew is the layers of flavor.
You'll first notice the sesame oil & natural juices/oils from the chicken.
Followed by a layer of saltiness & umami from Korean Fish Sauce.
Cut with aromatic ginger.
Then the savory richness of the poached egg.
Mix it all together – for deep flavor & comfort.
Soak the Dangmyeon Noodles in cold water for at least 30 minutes – this will the noodles cook faster when we add them into the broth later.
I highly recommend using skin-on, chicken thigh – rather than breast meat – as this produces flavorful oil. But if you'll use chicken breast, add-in 2 Tablespoons of Sesame Oil (rather than 1).
If you sample the soup when its boiling (and very hot), it will not taste right (something tastes off). When you need to do is ... simply give the stew a few minutes to cool down.
Note: The noodles will continue to soak-in the broth – even after its off the heat. Don’t wait too long before serving – or you'll find very little broth left in the pot.
And of course - serve this stew with a bowl of hot rice!
That's it neighbors! Daniel out 🕺~
If you make this stew at home, tag us on IG – we love flipping through pictures of your dishes in the morning! It give us energy to create more recipes!
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
- A small handful of Korean Glass Noodles (Dangmyeon Noodles) (Measure between thumb & middle finger)
- 300 grams of Chicken Thighs (Skin-on)
- Few big pinches of Salt (For Seasoning Chicken Thighs)
- 4-5 cracks of Black Pepper (For Seasoning Chicken Thighs)
- 1 Bowl of Hot Rice
Fresh Ingredients for Stew
- ½ an Onion
- A small piece of Carrot (measure half the length of your pinky)
- 2 stalks of Spring Onion Stalks (measure forearm-length sized stalks)
- 1 large handful of Beech Mushrooms (Or any other mushroom)
- 1 large handful of Spinach
- 2 Cups Water
- 1 Tablespoon Sesame Oil (for stir-frying chicken)
- 1.5 Tablespoons Sugar (For Seasoning Stew)
- 3 Tablespoons Soy Sauce (For Seasoning Stew)
- 1 teaspoon (!) Minced Ginger
- 2 Tablespoons Fish Sauce (For Seasoning Stew)
- ½ Tablespoon Soy Sauce (For Seasoning Stew)
- 1 Raw Egg
- Soak the Korean Glass Noodles in cold water for at least 30 minutes.
- Cut 300 grams of skin-on chicken thighs into bite-sized pieces. Season them with Salt (a few pinches) & Black Pepper (4-5 cracks).
- Chop ½ an Onion into thin slices.
- Cut-off a small section of Carrot (measure half the length of your pinky) and julienne the piece into thin slices.
- Julienne 2 spring onion stalks (forearm-length pieces) into small pieces.
- Set aside 1 large handful's worth of Mushroom.
- Throughly wash your spinach and cut the stems off them (if any). Then set aside 1 large handful's worth.
- Mince a piece of ginger. Set aside 1 teaspoon(!) worth.
- Measure 2 cups of water. Pour it into a bowl. From the bowl, measure and set aside ¼ cup of water - for quick use later.
- Take out a large wok or pot. Place in 1 Tablespoon of Sesame Oil.
- Once the oil is hot, place-in the chicken thigh pieces, skin side down. Cook the chicken and let its natural juices sizzle away with the sesame oil.
- Once you see the bottom of the chicken develop a golden crisp, flip them over. Next, add-in Sugar (1.5 Tablespoons) and Soy Sauce (3 Tablespoons). Give it a gentle stir and let the soy-sauce mixture reduce away for roughly ~2 minutes (make sure that they soy sauce doesn't burn!).
- After 2 minutes of boiling away, add in the ¼ cup of water you set aside. This will prevent the soy sauce mixture from reducing further and burning. Let it boil away now for 2 additional minutes!
- Afterwards, add in the remainder of the water (~1.75 cups).
- Once the pot comes back up to boil, add-in the onion, mushroom, carrot and spring onions slices.
- Now, season the stew with: Minced Ginger - 1 teaspoon(!), Fish Sauce - 2 Tablespoons and Soy Sauce - ½ Tablespoon.
- Then grab the Korean glass noodles and lift it out the water that it's been soaking in - and add into the pot.
- Then add-in the spinach as well.
- Give everything a careful mix - and let the stew boil away until the glass noodles turn soft (should be a few minutes).
- After the noodles turn soft, create a small area in the center. Then drop a raw egg into the middle. Place the lid on and let it boil away for final 30 seconds.
- Lift the lid, then break the egg into the stew ingredients - mix it in well! Serve immediately.
- (Optional: You can grab a pair of kitchen scissors and give 1-2 cuts to the glass noodles - makes the noodles shorter to scoop up into bowls)
- Don't forget - serve this stew alongside a bowl of hot rice!