Yangban Dang Myun is glass noodle made from sweet potato starch. Yangban is proud of using 100% quality sweet potato starch produced in Korea. From selection of sweet potatoes to the production of starch, the company has a quality control and inspection process to ensure the best quality raw material.
Through a maturing process, Yangban glass noodle is firmer and more elastic in texture. It contains NO alum, chemical compound used to keep color and elasticity consistent, which can be present in lower quality glass noddles. When a large amount of alum is consumed, vomit or diarrhea can occur.
Dang Myun is Korean glass noodle made from sweet potato starch. It is different in ingredients, taste and texture from the glass noodles used in Chinese and Thai cooking. Dang Myun is translucent brownish gray with a shin in a dried format and turns transparent when cooked.
Dang Myun is used as main ingredient for a very popular Korean dish, "Japchae" (stir fried glass noodle) and Mandu (dumpling). Glass noodle is widely used in Tang (soup) and Jungol (table cooking soup) dishes because it does not get mushy easily when boiled in broth with other ingredients. Their texture is more elastic than other kinds of noodles.