- Product Configuration - 2 Packs (Japche Saus *1, Dangmyun *1) - Cooking method 1. Put the noodles in lukewarm water for 30 minutes and shred the vegetables into 0.5cm thick pieces. 2. Put the pen soaked in water and the sauce for mixed vegetables and boil it over medium heat for 7 minutes. 3. When the water is almost boiled, add the trimmed vegetables and stir-fry them over low heat for 4 minutes. --> TIP. Stir-frying the pork and stir-frying it together in a dish made with mixed vegetables is more delicious. In the last step, adding sesame oil is more delicious. - Product description Ottogi Yetnal Dang Myun is made from 100% sweet potato starch. The noodles contains NO alum powder which are found in lower quality glass noodles. 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 dishes, "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. The texture is more elastic than other kinds of noodles.
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