Korean Starch Noodles
Default unit: pcs · Less common product
Description
Starch noodles (dangmyeon) are made from sweet‑potato starch, giving them a translucent, slightly chewy texture that cooks in just a few minutes. They are a key ingredient in japchae, hot pots and cold noodle salads.
Nutrition
(per 100g)
Vitamins & minerals
Potassium, vitamin B6, copper
How to choose
Inspect the package for intact seals, no clumping of strands, and a clear expiration date. Dry noodles should be white and free of yellowish spots.
How to store
Store in a dry, cool place away from moisture. After opening, reseal tightly or transfer to an airtight container. Cooked noodles keep in the refrigerator for up to 2 days.
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