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.

starch noodles

starch noodles

starch noodles (Dangmyeon)

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Recipes that use starch noodles (dangmyeon):

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24 Comments:

  1. sailorsquid Alabama, US joined 11/17
    Posted November 18th, 2017 at 5:32 pm | # |

    Hello Maangchi! Ever since my friend showed me your channel I’ve been watching your videos all the time and I love your recipes and especially your sweet and caring personality. You’re so passionate about food, and watching your videos always cheers me up when I feel down!
    Where I live, we don’t have many asian markets to shop at. I researched and found a couple of them about an hour away from where I live, so we went and I took my shopping list! I found lots of amazing things except for one thing; dangmyeon. I thought for sure they’d have it but I didn’t see it anywhere. Now just yesterday we stumbled upon this really small market about 6 minutes away from my home, so we went to check it out and guess what they had! :) It was such an awesome thing to find it in a small place that I didn’t even know of before! I’m so excited to make things with dangmyeon in the future, and I’ll tell my family all about you when I serve it for dinner! <3

    • Maangchi New York City joined 8/08
      Posted November 20th, 2017 at 10:08 am | # |

      Thank you for sharing your cute story! I understand how you felt when you eventually found the dangmyeon in the store. Good luck with your Korean cooking!

      • sailorsquid Alabama, US joined 11/17
        Posted November 20th, 2017 at 10:15 am | # |

        I made something simple with dangmyeon and shrimp, and tried sesame oil for the first time. Its so good, I think I’m obsessed now!
        Thank you so much for everything you do, Maangchi! <3

  2. RuthC Colombia, South America joined 6/17
    Posted October 19th, 2017 at 11:20 pm | # |

    hello maangachi, I just came a comment that does not include the recipe of kimchi pork buns that also uses dangmyeon

    • Maangchi New York City joined 8/08
      Posted October 20th, 2017 at 7:01 am | # |

      Thank you so much! I fixed it now. You are awesome! : )

  3. SirBrackalot Upstate, South Carolina joined 4/17
    Posted April 14th, 2017 at 2:42 pm | # |

    Hey! Love all your recipes, shows, and books! My local Asian supermarket use to carry Big bulk bags of dangmyeoun noodles but, now, they only have small bags, too expensive. Do you know the best place to order online and best price? For what quantity is a good price for ordering online? Thank you!

  4. 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?

  5. 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!!

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

      *Maangchi! (Not “Maanchi”. 죄송합니다)

    • 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.

  6. 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

  7. 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… :-)

    • 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!

      • 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…

  8. 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?

    • 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.

  9. 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?

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

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

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

    is it only available in korean stores?

    • 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.

      • 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 ^__^

  11. 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 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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