Having lived in Korea, traveled extensively throughout Asia and Australia, and completed a professional cooking diploma, I am an expert when it comes to gourmet and homemade cuisine. I'm also not ashamed to admit that I love jap chae almost as much as I love Jesus!

These are absolutely the highest-quality glass noodles I've ever had. I strongly recommend them to any Korean or Pan-Asian restaurants or to any passionate home cook. One packet will last you between three to four months if you eat one servings of jap chae twice a week. I'm soy-free due to allergies and I love using my Ottogi noodles with Coconut Aminos imitation soy sauce and fresh veggies.

I love these! I actually like the texture better when you pull out what you need, lay them out in a Pyrex casserole dish and cover with water that was just brought from a rolling boil (kettle works too!), then covered and leave for 8-10 min or just pull them out of the water when you need them. They came out cooked to perfection, chewy still, and had the same flavor as usual. You can even take this time to season them or use a dashi while they soak in the boiling water.

On my follow up review, I 'll check the ingredients and will revise as is appropriate. These are supposed traditional style noodles. This type can be made from sweet potato, as is done in Korea, or mung bean. Both are wonderful and tasty.

Love this brand. We use it as a pasta substitute as well, and dont get that weighted, bloated feeling after eating, nor that almost sickly hunger feeling when it's time to eat again. I prefer to soak it in hot water rather than boil it - there's a very fine line between too firm to mushy when I've boiled. Soaking it, then adding it to the hot pan with my sauce/other ingredients cooks it just enough to make it the al dente I prefer.

My grandson got us hooked on Korean Japchae. These noodles work the best