Sweet potato glass noodles (dangmyeon)

당면 dangmyeon / 粉丝 fěnsī

Flavor and role: Grayish translucent noodles made from sweet potato starch. Boiled, they are chewy and very springy and absorb seasoning well.
Typical dishes and uses: Japchae, jjimdak, sundae (Korean blood sausage), Chinese malatang and stir-fries.
Substitutes: Mung bean glass noodles (thinner and softer) 1:1. Shorten the cooking time (mung bean noodles 3-4 minutes, sweet potato noodles 6-7 minutes).
Storage: Dried noodles keep over 1 year at room temperature. Cooked noodles tossed in oil keep 1-2 days refrigerated.
Main countries: Korea · China
Used in this book: Galbitang (Korean Beef Short Rib Soup)Japchae (Korean Glass Noodles)Andong Jjimdak (Korean Soy-Braised Chicken)Yukgaejang-Style Spicy Caldo de Res (Korean × Mexican)Red Wine Jjimdak (Korean Braised Chicken)Bulgogi Fataya with Gochujang Onion Sauce (Senegalese × Korean)Clear Double-Beef Galbitang with Brisket and Egg Ribbons Mala Gamjatang (Sichuan-Spiced Pork Rib and Potato Stew)Royal Court Beef Japchae with Braised Noodles Mala Japchae (Sichuan-Spiced Glass Noodles)Crispy Japchae Rice Paper Dumplings Seared Thigh Andong Jjimdak with Homemade Caramel Mala Cheese Jjimdak (Sichuan × Korean)Jjimdak Cheese Skillet Fried Rice Gochujang Pork Nikujaga with Glass Noodles Japanese-Style Panko Piroshki with Glass Noodles and Egg (Russian × Japanese)

Updated 2026-10-10