Korean Glass Noodles (Easy 25-Minute Dinner)

Name: Korean Glass Noodles
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 lb lean ground beef; 150 grams extra wide glass noodles; 8 oz fresh spinach (cut into bite-sized pieces); 5 oz matchstick carrots; 1 white onion (thinly sliced); 2 tbsp minced garlic; 6 tbsp sesame oil; 6 tbsp soy sauce; 3 tbsp brown sugar; 2 tbsp olive oil; Sesame seeds (for garnish)

Overhead photo of Korean noodles in a white bowl with glossy Korean glass noodles, ground beef, spinach, carrots, onions, sesame seeds, and black chopsticks.

Simple, flavorful, and on the table in 25 minutes. These Korean glass noodles are made with seasoned ground beef, fresh vegetables, and a savory homemade sauce that the whole family will love.

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Table of Contents

What are Korean glass noodles?
Ingredients For Korean Glass Noodles
Recipe Variations
How to Make Korean Glass Noodles
Serving Suggestions
Storage and Reheating
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FAQ

In This Post

If you've ever scrolled past a Korean glass noodle recipe and thought "that looks amazing but way too complicated," this one's for you. These Korean glass noodles come together in just 25 minutes with ground beef, fresh veggies, and a simple homemade sauce.

You can try eating these Korean noodles with chopsticks if you want, but rest assured, you'll need no special tools, skills, or hard-to-find ingredients to get this dinner on the table fast.

Close-up of Korean noodles with chopsticks lifting a wide glass noodle from a bowl filled with ground beef, spinach, carrots, and onions.

My version of Korean glass noodles is the kind of dinner that feels a little special without actually being a lot of work, which is basically the holy grail on a Tuesday night at my house.

What are Korean glass noodles?

Korean glass noodles, called dangmyeon, are made from sweet potato starch. They're translucent when dry, but they turn wonderfully chewy and springy once cooked, which is a big part of what makes them so satisfying to eat.

You'll find them in the Asian foods aisle at most grocery stores. Sometimes, they're labeled as "sweet potato noodles" or "dangmyeon." They're also naturally gluten-free, which is a nice bonus if that matters in your house.

The Best Glass Noodle Brands

Ottogi and Chung Jung One are the two brands I have used. They're both easy to cook and taste great. Both are available at Walmart and most grocery stores, and they're made from 100% sweet potato starch with no additives. Chung Jung One comes in a resealable bag, which is also really convenient if you don't use them all up.

Ingredients For Korean Glass Noodles

Overhead ingredient photo for Korean noodles with labeled ingredients including ground beef, Korean glass noodles, spinach, carrots, onion, soy sauce, sesame oil, garlic, sugar, olive oil, and sesame seeds.

To make Korean glass noodle stir fry, you'll need:

1 pound lean ground beef
1 white onion, thinly sliced
5 ounces matchstick carrots
8 ounces fresh spinach, roughly chopped
150 grams extra-wide Korean glass noodles
6 tablespoons sesame oil
6 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons minced garlic
Optional: sesame seeds, for garnish

Recipe Variations

Protein Swaps

Ground turkey or ground pork work well in place of beef. Thinly sliced flank steak or sirloin if you want a more traditional feel

Skip the meat entirely and add extra veggies or firm tofu for a vegetarian version

Noodles

Any long noodle works in a pinch - soba, rice noodles, or even ramen noodles. If you can't find extra-wide glass noodles, regular-width glass noodles are fine.

Vegetables

Sliced mushrooms (shiitake or white button) can easily be thrown in the mix. Bell pepper strips add color and a little sweetness, just cut them nice and thin. And if you don't enjoy baby spinach, you can replace it with another tender green you like.

Sauce

Coconut aminos instead of soy sauce makes this whole recipe gluten-free. If you want it a little spicy, add a pinch of red pepper flakes or a touch of gochujang for heat.

How to Make Korean Glass Noodles

Start with the beef and sauce

Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks.

While that's going, whisk together the sesame oil, soy sauce, brown sugar, olive oil, and minced garlic in a small bowl.

Once the beef is cooked through, drain any excess grease, add the sauce, and stir to coat. After it's mixed, transfer everything to a bowl and set it aside.

Alt text: Ground beef cooked in a white skillet with savory sauce, next to a wooden cutting board with sliced onions and fresh spinach

Cook the vegetables and noodles

In the same skillet, cook the carrots and onion over medium heat until tender, about 6 to 7 minutes.

While those soften, boil your glass noodles in a large pot of salted water for 10 minutes. Add a splash of olive oil to the water to keep them from sticking together.

Once the vegetables are ready, toss in the spinach and turn off the heat.

Add the ground beef and the glass noodles back into the stir fry.

Cooked Korean glass noodles and seasoned ground beef added to a white skillet with fresh spinach, onion, and carrots

Bring it all together

Gently toss everything together until well combined. Garnish with sesame seeds and serve hot.

Korean noodles cooked in a large skillet with ground beef, spinach, carrots, onions, sesame seeds, and glossy wide glass noodles.

Serving Suggestions

These noodles are a complete meal on their own, but if you want to round out the table, a simple Asian cucumber salad, steamed rice, or crack slaw on the side works really well. For a bigger spread, this pairs nicely with Korean beef.

More Asian-Inspired Family Recipes ⭐ Copycat Panda Express Mushroom Chicken | Shrimp Fried Rice | Ginger Beef

Close-up bowl of Korean noodles with glossy glass noodles, ground beef, spinach, carrots, onions, sesame seeds, and black chopsticks.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge, usually for up to three days. The noodles reheat nicely in the microwave for a quick lunch the next day.

You can also warm them in a skillet over medium-low heat with a small splash of soy sauce to loosen up the sauce.

However, this dish doesn't freeze well, so try to enjoy it fresh.

Korean Glass Noodles

Simple, flavorful, and on the table in 25 minutes. These Korean glass noodles are made with seasoned ground beef, fresh vegetables, and a savory homemade sauce that the whole family will love.

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Prep Time 5

Cook Time 20

Total Time 25

Course Dinner

Cuisine Asian

Servings

Calories 629 kcal

Ingredients

1 lb lean ground beef
150 grams extra wide glass noodles
8 oz fresh spinach (cut into bite-sized pieces)
5 oz matchstick carrots
1 white onion (thinly sliced)
2 tbsp minced garlic
6 tbsp sesame oil
6 tbsp soy sauce
3 tbsp brown sugar
2 tbsp olive oil
Sesame seeds (for garnish)

DIRECTIONS

In a large skillet, brown the ground beef over medium-high heat until no longer pink. Once cooked drain off any extra grease.
While the meat is cooking, prepare the sauce. In a small bowl, mix together the sesame oil, soy sauce, brown sugar, olive oil, and minced garlic. Whisk together, set aside.
Add the sauce to the skillet with the browned meat. Stir to mix then transfer the meat and sauce to a medium bowl and set aside.
In the same skillet, add the carrots and onion. You may need to add ½ tablespoon of olive oil to the skillet. Over medium heat, cook the carrots and onions until tender, about 6 to 7 minutes.
While the vegetables are cooking, bring a large pot of salted water to a boil. Add 1 tablespoon of olive oil to the water, which will keep the noodles from sticking together. Once the water is boiling, add the noodles and cook for 10 minutes. Drain the water and set the noodles aside.
Once the carrots and onions are tender, add the cut spinach and turn off the skillet. Mix the vegetables together.
Add the ground beef and sauce, and noodles back to the skillet and gently stir to mix.
Garnish with sesame seeds. Serve while hot.

Notes

Add a tablespoon of olive oil to the boiling water to keep the glass noodles from sticking together.
Coconut aminos can be substituted for soy sauce to make this recipe completely gluten-free.
Store leftovers in an airtight container in the fridge for up to three days.
Reheat in the microwave for a minute or two, or warm in a skillet over medium-low heat with a small splash of soy sauce to loosen up the sauce.

Nutrition

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FAQ

Where do I find Korean glass noodles in the grocery store?

Check the Asian or international food aisle. They're usually labeled "sweet potato noodles" or "dangmyeon." If your regular grocery store doesn't carry them, Asian grocery stores always will, and they're easy to order on Amazon. Look for Ottogi or Chung Jung One brand.

Are Korean glass noodles gluten free?

Yes, glass noodles are made from sweet potato starch and are naturally gluten-free. Swap the soy sauce for coconut aminos, and the whole recipe is gluten-free.

Can I make this ahead of time?

You can cook the beef ahead and refrigerate it, but make the veggies and noodles fresh when you're ready to serve for the best texture. Reheat the beef before adding it to the spinach.

How do I keep the noodles from sticking together?

Stir about a tablespoon of olive oil into the boiling water before adding the noodles. It makes a real difference and helps keep them from sticking together.

Is this recipe spicy?

Not at all. If you want some heat, add a pinch of red pepper flakes or a small spoonful of gochujang to the sauce.