Chicken japchae from Kim Phat

Chicken japchae


  • 250 g cooked sweet potato noodles according to package, drained and reserved in a bowl with 2 tbs of sesame oil
  • 1 tbs of olive oil
  • 1 small onion, julienned
  • 2 garlic cloves crushed and finely chopped
  • 1 carrot, julienned
  • 1/2 julienned bell pepper
  • 4 stalks of green onions in sections
  • 5 shitaake mushrooms
  • 1 cat's ear mushroom, soaked in hot water and cut into julienne strips
  • 2 good handfuls of baby spinach
  • 2 boneless chicken thighs or 1 chicken breast, sliced into sections
  • Sesame seeds
  • Salt and pepper
  • 6 tbs of soy mixed with 2 CASE of maple syrup
  • 1 tbs of sambal oelek
  • Sesame oil


1- In a large skillet or wok over medium heat, add the olive oil and cook the garlic and onions for one minute.
2- Add the carrot, pepper and green onion and cook for 2 minutes.
3- Add the mushrooms and mix well.
4- Drop the baby spinach and mix everything together.
5- Salt and pepper.
6- Add all the ingredients to the bowl of noodles
7- Add olive oil to the pan and cook the chicken for 4-5 minutes, remembering to season with salt and pepper
8- Put the chicken in the bowl of noodles and vegetables. Mix everything well.
9- Serve in bowls or plates and when eating, pour the mixture of soy sauce, sambal oelek and sesame seeds.