Dangmyeon (Glass Noodles)
λΉλ©΄dang-myeon
Chewy sweet potato starch noodles
Dangmyeon are gray, translucent noodles made from sweet potato starch. Once cooked they turn glassy, bouncy and slippery β the defining texture of japchae.
- Korean name
- λΉλ©΄ (dang-myeon)
- What it is
- Chewy sweet potato starch noodles
- Storage
- Dry noodles keep for a long time in the pantry.
- Substitute
- Mung bean glass noodles (thinner and softer) or rice vermicelli (less chewy).
- Recipes
- Used in 12 recipes on coo K food
How they are used
Besides japchae, dangmyeon go into braised chicken (jjimdak), beef short rib soup, dumpling soup, hot pots, and the fillings of dumplings and blood sausage (sundae). Chopped, they add chew to egg dishes and pancakes.
Cooking them
Soak the dry noodles in water for 30 minutes, then boil for about 5 minutes β or boil them from dry for 6β8 minutes β until clear and chewy. For japchae, drain and immediately toss with a little soy sauce and sesame oil so they donβt stick. Kitchen scissors make long noodles easier to eat.
π§ How to store it
Dry noodles keep for a long time in the pantry. Cooked noodles harden in the fridge; warm them in a pan to soften.
π Substitutes
Mung bean glass noodles (thinner and softer) or rice vermicelli (less chewy). Shirataki is a low-calorie option.
π Where to buy
Look for it at Korean or pan-Asian grocery stores such as H Mart, or order it online β it keeps well, so it is easy to stock up.
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