Korean Belly glass noodles, also called dangmyeon, are traditional Korean vermicelli made from sweet potato starch. Each 1kg 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: 1kg 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