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)


Recipes that use starch noodles (dangmyeon):



  1. sailorsquid Alabama, US joined 11/17 & has 2 comments

    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 & has 11,563 comments

      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 & has 2 comments

        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 & has 8 comments

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

  3. SirBrackalot Upstate, South Carolina joined 4/17 & has 1 comment

    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 & has 1 comment

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

  5. Tian United States joined 10/16 & has 2 comments

    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?


  6. ame.loli joined 5/15 & has 1 comment

    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 & has 7 comments

    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 & has 11,563 comments

      “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 & has 7 comments

        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 & has 3 comments

    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?

  9. sirdanilot& has 2,268 comments

    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?

  10. Anonymous& has 2,268 comments

    is it only available in korean stores?

  11. Fred& has 1 comment


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

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