Dangmyun. Otherwise, I would not have known how to find it in the Korean market. As I said, usually, there is no translation on Korean products so I am often at lost trying to find the ingredient. As you can see there is no English name on the package although there is a picture of the dish on the package which helped.
This is different than the Chinese Bean Thread noodle or cellophane noodle that is made of mung bean starch. The Dangmyun is thicker and stronger.
I also didn't understand why Sunnie stir fried each vegetable individually after each vegetable is cut into matchsticks. I thought that it will be quicker to do them all together. I did more research on Japchae and found out the reason from this blog: Herbivoracious who invited a friend, Alice of Savory Sweet Life, to blog about vegetarian Japchae. She says the following about stir frying each vegetable individually:
"My mother taught me the importance of making sure to stir-fry each ingredient individually. One could easily be tempted to add all the vegetables at once and fry them together. But by frying them individually, the flavor and color of each vegetable is preserved without any cross blending of the other ingredients. As a result, the frying pan becomes more seasoned as layers of umami build on each other. The final dish is a beautiful medley of noodles, colorful vegetables, and tofu. From an aesthetic point of view jap chae is one of the most beautiful dishes in Korean cuisine."
Right on! Thanks Alice for the tip. I agree that this dish is colorful and umami-ful. I also learned that by reading blogs, I can learn a lot about cooking and ethnicity of a dish. It is so much fun!
Below is my version of Japchae with Soy Curls. It is optional for using soy curls. I often make this dish without soy curls, but I think by now, vegetarians and vegans should all learn about how great Soy Curls can be.
Vegan Japchae with Soy Curls (Korean Stir-Fried Glass Noodle)
1/2 pkg. or 4 oz Soy Curls ,soaked in 1 1/4 cup hot water
1 Tbsp. veg broth powder (preferrably not salty one like Chiknish)
2 Tbsp. Hoisin Sauce or Teriyaki sauce
1/2 pkg. or 8.5 oz Dry Sweet Potato Starch Noodle or Dangmyun
Note: The package I bought is 17.5 oz and I used only half a package
1 cup sliced fresh shitake mushroom (I prefer to use fresh but you can use dried shitake mushroom and soaked in hot water for 15-20 minutes)
1 cup fresh baby spinach
1 carrot, sliced into matchsticks
1 red bell pepper medium size, sliced into matchsticks
1 medium onions, sliced
4 green onions, sliced
3 tsp. minced garlic
salt to sprinkle for each vegetable when stir frying
1 tsp. soy sauce to cook with shitake mushroom
5 Tbsp. soy sauce (less sodium kind)
2 tsp. sugar
1 tsp. black pepper (freshly ground)
1 Tbsp. sesame oil
3 tsp. roasted sesame seeds
3 tsp. vegetable oil
|All ingredients combined together and stir fried.|