Starch noodles

Dangmyeon 당면

These noodles are made from sweet potato starch and are nearly transparent after they’ve been cooked. They’re essential for making japchae. In a pinch you can substitute with cellophane noodles (a.k.a. “glass noodles”) or Chinese vermicelli. Look for them in Korean grocery stores.

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starch noodles

starch noodles

starch noodles (Dangmyeon)

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Recipes that use starch noodles (dangmyeon):

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18 Comments:

  1. Chef Rico in my mind joined 1/17
    Posted January 23rd, 2017 at 1:58 pm | # |

    How many ounces of noodle per serving? Both as a main dish and a side?

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  2. Tian United States joined 10/16
    Posted October 13th, 2016 at 12:11 am | # |

    Hi Maanchi!

    I’ve had so much fun making your recipes! ^^

    Question: I made your 부대찌개 a few weeks ago for a dinner party. I was so tired after cooking, I did not seal the 당면 bag O.O

    The bag has been open in my pantry for two weeks…are the dry 당면 still safe to cook?

    감사합니다!!

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    • Tian United States joined 10/16
      Posted October 13th, 2016 at 12:16 am | # |

      *Maangchi! (Not “Maanchi”. 죄송합니다)

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    • Maangchi New York City joined 8/08
      Posted October 18th, 2016 at 4:58 pm | # |

      Yes, you still can use them. Close the bag and keep them in your pantry for months.

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  3. ame.loli joined 5/15
    Posted May 5th, 2015 at 1:50 am | # |

    HI Maangchi I found these noodles at an Asian store not a Korean shop. Have you used these to make anything? they are flat and wide but still tasty. (Brisbane, Australia)


    See full size image

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  4. Kavanaru France joined 1/10
    Posted May 26th, 2012 at 3:09 am | # |

    My Korean friends in Germany used “sweet potatoes vermicelli” for their Jobchae… Are this the same noodles? I ask because I had never found SPV anymore since I left Germany and has been using Mung Bean Noodles for my Jobchae all this time… but yesterday I visited a “(for me) newly discovered” Asian shop near my new residence in France and voila there I have SPV again… :-)

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    • Maangchi New York City joined 8/08
      Posted May 26th, 2012 at 1:52 pm | # |

      “sweet potatoes vermicelli” for their Jobchae” yes, sweet potato starch noodles will work well, too. “yesterday I visited a “(for me) newly discovered” Asian shop near my new residence” I know how you felt! excited!

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      • Kavanaru France joined 1/10
        Posted May 26th, 2012 at 6:32 pm | # |

        Oh yeah… Really excited :-) I thought there were no Asian shops around here… It is very nice, but unfortunately do not have many Korean and Japanese products…

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  5. Oumsker Washington, DC joined 6/10
    Posted July 6th, 2010 at 3:07 am | # |

    In your Japchae (stir fried noodles with vegetables)tutorial…I think the noodle looks different from starch noodle pictures on this page. It’s similar to the Japanese Shiratake noodle to me. Do koreans eat that as well? If so, what do you call it?

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    • Maangchi New York City joined 8/08
      Posted July 6th, 2010 at 6:55 am | # |

      It’s called “dangmyeon”: 당면 in Korean. I always use these noodles when I make japchae.

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  6. sirdanilot
    Posted January 4th, 2010 at 12:27 pm | # |

    These are apparently made of sweet potato starch. However, here a noodle made from Mung Bean Starch is very easily available(called glass noodle) – is it possible to use these instead of dangmyeon?

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    • Maangchi New York City joined 8/08
      Posted January 5th, 2010 at 1:13 am | # |

      yes, you can use mung bean starch noodles, too.

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  7. Anonymous
    Posted October 6th, 2009 at 3:58 am | # |

    is it only available in korean stores?

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    • Maangchi New York City joined 8/08
      Posted October 6th, 2009 at 9:09 am | # |

      I sometimes see the noodles at a Chinese grocery store.

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      • gabe2x Manila joined 1/11
        Posted January 24th, 2011 at 6:19 am | # |

        yup Chinese and also specifically Vietnamese has these kind of noodles, kinda like thicker rice vermicelli ^__^

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  8. Fred
    Posted August 10th, 2009 at 4:30 am | # |

    Hello,

    Did you know how to make the starch noodle (homemade)?
    Thx for advance
    Fred

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    • Maangchi New York City joined 8/08
      Posted August 10th, 2009 at 6:49 am | # |

      no, I didn’t and I don’t! : ) I always buy it at a store and have never thought about making it.

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