Dangmyeon

Dangmyeon is a type of glass noodle made from sweet potato starch. It is translucent and chewy in texture, and its neutral flavor makes it a versatile ingredient in Korean cuisine. Dangmyeon is most famously used in japchae, a popular Korean stir-fried noodle dish.

The noodles are typically prepared by boiling them in water until they become soft and pliable. They are then often stir-fried with various vegetables such as spinach, carrots, onions, and mushrooms, as well as thinly sliced meat, usually beef. The dish is seasoned with soy sauce, sesame oil, sugar, and garlic, giving it a savory and slightly sweet taste.

Beyond japchae, dangmyeon can be found in other Korean dishes. It is sometimes included in stews, soups, and even as a topping for rice bowls. The noodles absorb the flavors of the broth or sauce they are cooked with, making them a delightful addition to a wide range of Korean meals. Its popularity extends beyond Korea, and it is enjoyed by people around the world who appreciate its unique texture and adaptability in cooking.