Korean Sweet Potato Noodles or Korean glass noodles (dangmyeon 당면) are made from sweet potato starch and water. Since they do not contain wheat, these noodles are a great option for those who are on a gluten-free diet. In Korean cuisine, these greyish clear noodles are used to make stir fried noodles like Japchae (Korean Stir-Fried Sweet Potato Noodles), noodle soups like beef short rib soups, hot pots and noodle salads. You can serve these noodles at room temperature or slightly chilled.
Come in a folded bundle, the noodles are sold dried and are neither deep fried nor flash frozen. They are delicious and healthy too.
What Do Korean Sweet Potato Noodles Taste Like?
Once cooked, these noodles are chewy and light in texture. The noodles itself don’t have very strong flavor, which means you can be generous with your seasonings and sauces when stir-frying so the noodles absorb the flavors wonderfully.
How To Cook Korean Sweet Potato Noodles?
Cook the sweet potato noodles in a large pot of boiling water for about 4 to 5 minutes. Drain well and rinse the cooked noodles under cold water immediately. To retain their springy texture, be careful not to overcook the noodles. I like to toss the noodles with some sesame oil so that they don’t stick together. As the noodles are long, you may want to cut the noodles with kitchen shears prior to cooking.
Where To Buy Them
You can buy Korean Sweet Potato Noodles in Korean or most Asian grocery stores. If you don’t have any Asian grocery stores near you, you can buy these noodles on Amazon too.
Recipes with Korean Sweet Potato Noodles
Learn to cook up the beloved Korean noodle dish Japchae with these sweet potato noodles at home!