Beksul Sweet Potato Glass Noodle
Korean sweet potato starch noodles (or Dangmyeon, 당면), also known as glass or starch noodles, is the essential ingredient for many popular Korean dishes namely, Japchae, Jimdak, Dangmyeon stew and more.
It is known to be natural fat free and low in calories (healthier choice!), that is why they are so well-received by Koreans or any noodle lovers out there! It also never amazes us how they turn nearly transparent after they’ve been cooked.
Beksul Sweet Potato Glass Noodle uses 100% sweet potato starch and this contributes to more chewy and firmer noodles that do not fall apart. Cut them for easier cooking! Add this into your Jjimdak (Korean Braised Chicken) for complex and additive flavour!
- JAPCHAE RECIPE
- When the water starts boiling, add in the noodles and boil for 6-7 minutes.
- Then remove them from the pot and rinse them in cold water 2-3 times.
- TIPS: After rinsing in cold water, mix with oil to prevent them from getting soggy.
- Add in soy sauce and stir-fry the noodles with the ingredients of your choice (Recommendation: mushrooms, spinach carrots, meat, etc) to complete the japchae recipe!
- NOODLE RECIPE
- Add this noodle to your stew, hot pot (jjigae, hot pot, bulgogi, stir-fry dishes) and boil it for another 3 minutes!
- TIPS: Boil the noodles with plenty of water.
- JJIMDAK RECIPE
- Blanch chicken in boiling water (with cooking wine - this is optional) for 5 mins to remove impurities.
- Add in 500ml water, 1kg chicken, 1 sweet potato, 1 potato, half a carrot, 1/2 bottle of OTTOGI Braised Spicy Chicken Sauce in a pot and boil for 20 mins.
- Open the lid and add in onions, then boil for another 10 mins.
- Then, add in glass noodles, cabbage or any ingredient of your choice and simmer for another 5 mins (this ensures that they are well cooked) before serving.
- Serve with sesame seeds for a nutty warm flavour. Enjoy!
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