This product is a flat-shaped Korean glass noodle made primarily from sweet potato starch. It contains no wheat flour whatsoever, making it gluten-free. Once cooked, the noodles become translucent and develop a uniquely chewy, springy texture. Compared to Italian pasta or regular wheat noodles, they are much lighter and more elastic, and they hold their shape well without becoming soggy in stir-fried or broth-based dishes. True to their name, "napjak" (flat), they are wider and flatter than standard round glass noodles.

Yes, Ottogi Yetnal Flat Glass Noodles are suitable for both vegan and vegetarian diets. The ingredients — sweet potato starch, malic acid, xanthan gum, and sodium alginate — are entirely plant-based and contain no animal-derived ingredients. As the noodles themselves contain no sauce or meat, the final dish can be made fully vegan or vegetarian depending on the ingredients used during cooking.

Yes, this product is made from sweet potato starch and does not use any gluten-containing grains such as wheat, barley, or rye, making it suitable for a gluten-free diet. However, for allergen and cross-contamination information in accordance with EU Regulation 1169/2011, please always check the labelling on the actual product packaging. Individuals with coeliac disease or gluten sensitivity are advised to read the allergen warnings on the packaging directly.

In Korea, flat glass noodles are most commonly used in Japchae — a stir-fried noodle dish with a variety of vegetables and mushrooms tossed in a sesame oil and soy sauce dressing. Japchae is a signature dish served at Korean holidays and special occasions. They can absolutely be adapted for European cooking. For example, you can use them instead of pasta in an Asian-style stir-fry, add them to a warm vegetable soup, or serve them cold as a noodle salad. Their neutral flavor makes them a versatile match for virtually any sauce.

Before opening, store in a cool, dry place away from direct sunlight. After opening, transfer to an airtight container or resealable bag and keep in a dry location. For cooking, boil in boiling water for 6–8 minutes, then rinse under cold water to bring out the chewy texture. Avoid overcooking, as the noodles may become mushy — check the texture partway through. If you are not using the noodles immediately after boiling, toss them lightly with a small amount of sesame oil to prevent them from sticking together.