Dangmyeon
Dangmyeon, or Korean glass noodles, are chewy, translucent noodles made from sweet potato starch.
They’re commonly used in dishes like japchae and sundae, prized for their ability to absorb flavors and remain gluten-free.
Korean Glass Noodles: Your Complete Guide to Dangmyeon
Discover Korean glass noodles (Dangmyeon) – learn what they are, how to cook them, their role in Japchae and street food, plus nutritional benefits. Complete cooking guide included.
Korean glass noodles, known as dangmyeon (당면) in Korean, are one of the most versatile and beloved ingredients in Korean cuisine. These translucent noodles made from sweet potato starch have become essential for creating authentic Korean dishes like japchae, while offering excellent nutritional benefits for health-conscious food lovers.
What is Dangmyeon?
Korean glass noodles are made from sweet potato starch and water, creating noodles that become nearly transparent after cooking. Unlike other Asian noodles made from mung bean starch, dangmyeon specifically uses sweet potato starch, giving it a distinctive chewy and slightly springy texture.
When cooked, these noodles transform from their dried, grayish appearance to translucent strands that resemble glass – hence their English name "glass noodles." The noodles themselves have a neutral flavor, making them excellent at absorbing the seasonings and sauces they’re cooked with.
Image suggestion:  in a stainless steel colander, showing their translucent, glass-like appearance)
How is Dangmyeon Used in Korean Cooking?
The most famous use of Korean glass noodles is in japchae (잡채), a beloved Korean dish where the chewy noodles are stir-fried with colorful vegetables, mushrooms, and often beef in a sweet and savory sauce. Japchae is considered one of Korea’s most popular dishes and is essential for traditional holidays and special occasions.
Beyond japchae, Korean sweet potato glass noodles are commonly used in Korean-style hot pot dishes (jeongol), beef short rib soups, and various noodle salads. They work wonderfully in stews, where their bouncy, slippery texture adds an interesting element to the dish.
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Dangmyeon in Korean Street Food
Korean glass noodles play a crucial role in Korean street food, particularly in sundae (순대), Korea’s traditional blood sausage. After the Korean War, when meat became scarce, dangmyeon replaced meat fillings in sundae, making it an affordable street snack.
Traditional sundae is made by filling pig or cow intestines with Korean glass noodles, pig’s blood, and various seasonings, then steaming the mixture. Today, sundae remains one of Korea’s most popular street foods, often served alongside tteokbokki (spicy rice cakes) at street stalls called pojangmacha.
The addition of dangmyeon to sundae creates a soft, chewy texture that complements the rich flavors of the sausage, making it a satisfying and inexpensive street food option enjoyed by locals and visitors alike.
Nutritional Facts and Gluten-Free Advantage
Korean glass noodles offer several impressive health benefits. Since they’re made from sweet potato starch without wheat, dangmyeon is naturally gluten-free, making them an excellent option for those with celiac disease or gluten sensitivity.
These noodles are completely fat-free and relatively low in calories, with about 180 calories per 1.75 oz (50g) serving. Korean glass noodles have a low glycemic index of 39-45, meaning they’re digested slowly and less likely to cause blood sugar spikes.
Additionally, glass noodles provide iron, which helps transport oxygen throughout the body, and they’re suitable for low-sugar diets. The fiber content in dangmyeon can help promote digestive health and may boost immune system function.
For those following special diets, Korean glass noodles provide a versatile, healthy alternative to traditional wheat-based pasta while maintaining satisfying texture and taste.
How to Cook and Store Dangmyeon
Cooking Korean glass noodles is straightforward, but proper technique ensures the best texture. Boil the dried noodles in a large pot of water for 6-8 minutes until they become tender and translucent. After cooking, immediately drain and rinse under cold water to stop the cooking process and maintain their springy, chewy texture.
Be careful not to overcook dangmyeon – they should be soft and elastic, not mushy. For easier handling, cut the long noodles with kitchen scissors to 6-8 inch lengths after cooking.
Storage tips:
- Dry storage: Store unopened packages in a cool, dry place with the package well-sealed
- Cooked noodles: Keep cooked dangmyeon in an airtight container in the refrigerator for up to 3-4 days
- Reheating: Leftover dishes with Korean glass noodles reheat well in the microwave, and the noodles regain their chewy texture when warmed
Conclusion
Korean glass noodles (dangmyeon) are more than just an ingredient – they’re a gateway to experiencing authentic Korean flavors and textures. Whether you’re making traditional japchae for a special occasion or exploring Korean street food flavors at home, these versatile sweet potato starch noodles offer both nutritional benefits and culinary excitement.
Ready to experience the unique texture and flavor-absorbing qualities of Korean glass noodles? Add dangmyeon to your pantry and discover why these translucent noodles have remained a cornerstone of Korean cuisine for generations. Your taste buds will thank you for this delicious and healthy addition to your cooking repertoire.
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