Grain
Dangmyeon
당면
Also called sweet potato glass noodles, Korean vermicelli, japchae noodles
What it is
Grey-clear noodles made from sweet-potato starch. They turn glossy and springy in japchae.
Origin
Korea.
Flavour
Neutral; they carry sesame and soy.
How to use it
Soak or boil until just flexible, then finish in the pan. They drink sauce — do not over-salt the water.
Storage
Dried pantry.
Can you recognise Dangmyeon?
Ingredient challengeQuestions about Dangmyeon
From this ingredient's notes in the catalogue — not a chatbot.
What is Dangmyeon?
Grey-clear noodles made from sweet-potato starch. They turn glossy and springy in japchae.
How do I use Dangmyeon?
Soak or boil until just flexible, then finish in the pan. They drink sauce — do not over-salt the water.
How do I store Dangmyeon?
Dried pantry.
What does it taste like?
Neutral; they carry sesame and soy.
What can replace Dangmyeon?
Rice noodles (low for japchae). Rice noodles will not bounce the same way. Sweet-potato glass noodles are the dish. This is an emergency plate.
Nutrition
Per 100g · estimate · USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.
