Dangmyeon (Sweet Potato Glass Noodles)
チャプチェの主役！黒くてモチモチ・ゴムのような韓国春雨
Description
Korean glass noodles made entirely from sweet potato starch. Distinctly greyish, thicker, and overwhelmingly more chewy/rubbery than standard glass noodles. The star of Japchae.
Classification: Everyone, Noodles, Chewy, Classic Ingredient
Shops selling Dangmyeon (Sweet Potato Glass Noodles)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Sweet potato starch
- Water
Instructions
- Boil for 6-
- mins. Rinse in cold water, then stir-fry with sesame oil, soy sauce, beef, and veg to make 'Japchae'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Japanese Kuzukiri (Arrowroot noodles)
Pairing
Japchae / Jjimdak / Tteokbokki
Trivia
[Difference] Japanese glass noodles are slippery. Korean Dangmyeon is characterized by a 'rubbery, highly elastic chew' that requires strong biting.
Eating tips & etiquette
[Unique Eating] Extremely long; cut with scissors. Resists getting soggy and retains its rubbery bounce even the next day.
Allergen
None