Sweet and Tangy Dangmyeon Naengchae (Cold Glass Noodle Salad)
A cold salad dish of springy glass noodles and crisp vegetables tossed in a sweet, tangy mustard sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Chewy, lightly seasoned glass noodles are paired with crisp vegetables like cucumber and carrot, then tossed in a pungent mustard sauce. Boiling the noodles a bit less than for regular japchae preserves their bouncy texture, and chilling everything before tossing right before serving makes this a fantastic dish to enjoy with drinks.
- Servings
- 2–3 servings
- Cook time
- 8 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Sweet potato glass noodles (dangmyeon)50 g
- Cucumber1/2
- Imitation crab stick2 sticks
- Egg1
- Carrot1/4
Glass noodle seasoning
- Oila little
- Regular soy sauce (jin-ganjang)1 tsp
- Toasted sesame oil1 tsp
Sauce
- Regular soy sauce (jin-ganjang)1 tbsp
- Sugar2 tsp
- Vinegar1 tbsp
- Minced garlic1 tsp
- Prepared yellow mustard2 tsp
- Ground toasted sesame seeds
- Toasted sesame oil
- Shrimp or chicken breast also work well, or you can use other vegetables typically found in japchae, such as mushrooms.
Steps
1. Peel the cucumber into a continuous ribbon around the core and slice it into thin strips. Shred the imitation crab sticks and cut the carrot into thin strips as well.
Separate the yolk and white of 1 egg, fry them thinly, let them cool, and slice into thin strips.
Shrimp or chicken breast also work well, or you can use other vegetables typically found in japchae, such as mushrooms.
2. Add a little oil to a pan, lightly stir-fry the julienned carrot, and let it cool.
3. Boil the sweet potato glass noodles in boiling water. For extra chewiness, I boiled them less than when making regular japchae.
About 7-8 minutes is just right. Quickly rinse them in cold water and drain well.
4. Heat some oil in a pan, add the noodles, and stir-fry. Once the noodles look glossy, add the regular soy sauce and toasted sesame oil, stir-fry briefly, and let them cool.
5. Mix all the sauce ingredients in the listed amounts.
6. Keep the sauce and ingredients chilled in the refrigerator, then toss them together right before serving.
It turns out so generous with just a few ingredients from home.
Ppunwife's tips
- If you prefer a juicier dish, reduce the sugar in the sauce and add fruit juice instead.
FAQ
How should I boil the noodles to keep their springy texture?
Boil them for a shorter time than you would for regular japchae, about 7 to 8 minutes in boiling water, then immediately rinse them in cold water and drain.
Are there other ingredients that go well besides the basic vegetables?
Shrimp or chicken breast pair wonderfully, and you can also add vegetables commonly used in japchae, like mushrooms, according to your preference.
How can I adjust the sauce to make it more moist and gentle?
You can make it much juicier by reducing the amount of sugar in the sauce and mixing in some fruit juice.
