Korean cooking ingredients:

Starch noodles



You will make “Job chae (stirfried noodles)” with this.

Posted Tuesday, February 26th, 2008 at 11:48 pm
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8 Comments:

  1. Oumsker Washington, DC My profile page 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?

    • Maangchi New York City My profile page 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.

  2. 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?

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

    is it only available in korean stores?

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

    Hello,

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

    • Maangchi New York City My profile page 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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