Glass Noodles (dangmyeon) Recipe

Bring 8 cups of water to a rolling boil in a large pot. Add the dangmyeon (glass noodles) and stir to separate. Boil for 6–7 minutes until the noodles are slightly translucent but still with a little chew (al dente).

Drain the noodles in a colander and immediately rinse under cold running water to stop cooking and remove excess starch. Shake off excess water and set aside in the colander.

Using kitchen scissors or a knife, cut the noodles into shorter lengths (about 6–8 inches) if desired for easier eating.

While the noodles cook, heat 1 tablespoon oil in a large wide skillet or wok over medium-high heat. If using beef, add the thinly sliced beef and sear quickly 1–2 minutes until just browned; remove and set aside. If using tofu, pan-fry until golden on both sides and set aside.

In the same skillet, add another small drizzle of oil if needed. Add the minced garlic and sliced onion; sauté 1–2 minutes until fragrant and beginning to soften.

Add julienned carrot and sliced mushrooms. Stir-fry 2–3 minutes until vegetables are tender-crisp.

Return the cooked beef or tofu to the pan along with the green onion pieces. Toss to combine for 30 seconds.

In a small bowl, combine 3 tablespoons soy sauce, 1 teaspoon sugar, 1 teaspoon mirin (if using), 1 teaspoon dark soy (optional), and 1 teaspoon ground black pepper. Stir to dissolve the sugar.

Add the drained glass noodles to the skillet on top of the vegetables and protein. Pour the sauce over the noodles and gently toss with tongs or two spatulas to combine, distributing the sauce evenly.

Stir-fry everything together 2–3 minutes so the noodles absorb the sauce and finish cooking. If mixture looks dry, add 1–2 tablespoons warm water to loosen and help the sauce coat the noodles.

Turn off the heat and drizzle 1 tablespoon sesame oil over the noodles. Toss to coat.

Adjust seasoning to taste — add a splash more soy sauce for saltiness or a pinch more sugar if desired.

Garnish and Plate

Transfer the glass noodles to a serving plate or bowl. Sprinkle toasted sesame seeds over the top and garnish with extra sliced green onion if desired.

Serve hot as a side dish or main. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water to loosen the noodles.