Tuesday, 7 September 2010

vegan with a punch: spicy japchae

I've been buying all sorts of things at the Korean grocery lately, and one of my recent purchases is dangmyeon, a type of cellophane noodle made from sweet potato starch. I'm familiar with rice vermicelli and bean thread noodles, but dangmyeon is pretty foreign to me, so I thought it would be fun to give it a whirl.


As a shout out to my vegetarian friends, and after looking at various recipes for ideas, I decided to make a vegan dinner out of the dangmyeon, my version of the Korean japchae. After preparing the dangmyeon according to the packet instructions, I added kimchi, steamed silken tofu, fresh cucumber, soy sauce and sesame oil.

spicy vegan japchae

Toss, and it's ready to eat! The dangmyeon had a nice slippery texture with a bit of a bite - I think it has the potential to be pretty versatile and I will be using it in soups, salads and stir-fries.


  1. Hi,

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