Glass Noodle, Korean Vermicelli, Dangmyun (10.58 Oz) By Ottogi

Ottogi Yetnal Dang Myun is glass noodle made from 100% sweet potato starch. It contains NO alum, chemical compound used to keep color and elasticity consistent, which can be present in lower quality glass noddles. When a large amount of alum is consumed, vomit or diarrhea can occur. Dang Myun (glass noodle), made in Korea from sweet potato starch, is different in ingredients, taste and texture from the glass noodles used in Chinese and Thai cooking. Dang Myun is a translucent brownish gray with a shine in their dried format, and which turn transparent when cooked. Dang Myun is used as a main ingredient for a very popular Korean dish, "Japchae" (stir fried glass noodle) and Mandu (dumplings). Glass noodles are widely used in Tang (soup) and Jungol (table cooking soup) dishes because they do not get mushy easily when boiled in broth, along with other ingredients. Their texture is more elastic than other kinds of noodles.