Glass Noodles (Sweet Potato Starch)

Korean dangmyeon (glass noodles) are made from sweet potato starch, giving them their characteristic thick, chewy texture distinct from Chinese mung bean or Vietnamese rice noodles. Japchae, the beloved glass noodle dish, was originally a royal court dish created for King Gwanghaegun in the early 17th century — though the original version used vegetables without noodles. Sweet potato starch noodles were added later, eventually becoming the dish's defining element. The bouncy, springy texture of properly cooked dangmyeon is a hallmark of Korean cuisine's emphasis on textural pleasure (식감).