Ingredients

Glass Noodles (Dangmyeon)

A translucent Korean noodle made from sweet potato starch. As the star ingredient of Japchae, it turns transparent and shiny like glass when cooked, which is why it is called "glass noodles" in English. It differs in raw ingredients and texture from Chinese cellophane noodles or Japanese Harusame.

Flavor

The noodles themselves have little flavor, but they have an excellent ability to absorb sauces. The unique Chewy & Springy texture is key, and if soaked well and stir-fried, they slide down smoothly.

Brands

Ottogi, Chungsoo (the green bag labeled "Korean Vermicelli" is the signature product).

Where to buy

Dry Noodle section of Asian markets, Amazon.

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Substitutes

Chinese sweet potato vermicelli is the closest substitute. In a pinch, you can use mung bean glass noodles, but they are thinner, break more easily, and have a less chewy texture. (※ Regular wheat spaghetti or rice noodles have a completely different texture.)

Storage

Since they are dried noodles, they can be stored at room temperature for a very long time before opening. After opening, keep them in a zipper bag or airtight container in a cool, dry place away from moisture.

Used in

Japchae, Jjimdak (braised spicy chicken) ingredient, Budae-jjigae/Hot pot add-on.

FAQ

Q. Should I soak them in water before boiling?
A. When making Japchae, it is standard to boil them in boiling water for 6–8 minutes. Soaking them in cold water for 30 minutes to an hour beforehand reduces boiling time and results in a more uniform texture. After boiling, do not rinse in cold water; instead, season immediately with sesame oil and soy sauce to keep them from getting soggy and to maintain their chewiness.