Korean Sweet Potato Noodles, Korean glass noodles, sweet potato starch noodles, or dangmyeon (당면) are made from sweet potato starch and water. Since they do not contain wheat, these noodles are an excellent option for those on a gluten-free diet.
What are Korean Sweet Potato Glass Noodles
Korean sweet potato glass noodles are greyish clear noodles for the Korean noodle dish Japchae, beef short rib soups, hot pot dishes, and noodle salads. You can serve these noodles at room temperature or slightly chilled. It’s sold dried and in bundles.
What Do They Taste Like
Once cooked, these noodles are chewy and light in texture. The noodles themselves don’t have a strong flavor, so you can be generous with your seasonings and sauces when stir-frying so the noodles absorb the flavors.
How To Cook
Boil the dried noodles in a large pot of water for about 4 to 5 minutes until tender. Drain and rinse under cold water immediately. To retain the springy texture, be careful not to overcook. I like to toss the noodles with sesame oil before coating them with sauce so they don’t stick together. As the noodles are long, you may want to cut them with kitchen scissors before cooking. The noodles are used in Japchae, a popular Korean dish featuring stir-fried vegetables, such as shiitake mushrooms, green onions, spinach, carrots, red bell peppers, eggs, and meat.
Where To Buy
How To Store
Store the noodles in a dry location with low humidity. Keep the cooked noodles in an airtight container in the fridge.
Recipes with Korean Sweet Potato Noodles
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
