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Jap Chae, Dang Myun, Glass Noodles, Oriental Style Noodle, Korean Vermicelli, Tang Myun, Tangmyun, Sweet Potato Vermicelli
  • Dang Myun noodles are also known as: Glass Noodles, Oriental Style Noodle, Korean Vermicelli, Tang Myun, Tangmyun, Sweet Potato Vermicelli
  • Origin and cultivation: popular in Korea and made out of sweet potato starch
  • Availability: year-round especially in Korean groceries
  • Appearance: grayish clear when dry and once cooked
  • Flavor: flavorless and will absorb whatever they are served with
  • Trivia: the primary ingredient in the Korean noodle dish Jap Chae

1 pack (12 ounces) Dang Myun
1 big onion, sliced
3 carrots
1 bunch of spinach
1/2 pound of beef (sirloin will do nicely), sliced into 1/8 inch thin slices
1 bunch of scallions
6 fresh shiitake mushrooms, sliced
2 tablespoons of sesame oil
1 teaspoon of sesame seeds
1 tablespoon of soy sauce

For the marinade:
3 tablespoons of soy sauce
1/2 teaspoon of sugar
1 tablespoon of sesame oil
1 teaspoon of roasted sesame seeds
1 clove of garlic, minced


First, bring some water to a boil, turn off the heat, and put in the noodles to soak for 30 minutes.

Marinate the beef and mushrooms for 20 minutes by whisking together the marinade ingredients and adding the beef and mushrooms.

While the beef is marinating and the noodles soaking, julienne the carrots. Wash the spinach. Cut the green parts of the scallions into 2 inch pieces.

In a big pan, add the 2 tablespoons of sesame oil, put on high heat and once hot, cook the mushrooms and beef for 2 minutes. Then, add the spinach, onion, scallions and carrots. Stir for another minute or two until the vegetables are soft and the beef is cooked through. Turn off the heat.

Drain the noodles, cut them in half with kitchen shears, then add them to the pan. Mix with the vegetables while adding 1 teaspoon of sesame seeds and 1 tablespoon of soy sauce. Put on a nice serving platter.

Serves 4.

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