Korean Belly glass noodles, also called dangmyeon, are traditional Korean vermicelli made from sweet potato starch. Each 500 g pouch delivers chewy, slightly translucent noodles that absorb flavours beautifully. Ideal for classic japchae, spicy soups, cold noodle salads, or as a rice substitute in hot pots.

Key Features

• Simple ingredients: sweet potato starch, carrageenan, vitamin C—no additives. 

• Thick, chewy texture: classic dangmyeon structure that holds sauces and broths well.

• Versatile: suited to stir-fries, soups, stews, salads, spring rolls, hot pots.

• Generous size: 500 g pouch—enough for multiple recipes or family meals.

Preparation Tips

1. Soak: optionally soak in water for 20 min to reduce cooking time and improve texture. 

2. Cook: boil in water for 6–10 min until tender.

3. Rinse: shock in cold water and drain well to prevent sticking.

4. Use: toss into japchae with sesame oil and soy sauce; add to soups; make cold noodle dishes or spring rolls.

Detailed steps from Sing Kee Foods: boil 6–7 min, rinse 2–3 times, then dress to taste.

Nutrition Info (per 100 g dry)

• Energy: 340 kJ / 141 kcal

• Fat: 0 g (saturated 0 g)

• Carbs: 84 g (sugars 0 g)

• Protein: 4 g

• Salt: 0.63 g