* These are also called dang-myeon, glass noodles, Korean vermicelli. They are made with sweet potato starch and water, and turn translucent when they are cooked. They have a lighter taste than pasta, and a pleasant chewy texture.
** “Regular” soy sauce is fine in this dish. Use a good quality. It is also fine to substitute “dark” or “light” soy sauce. Do not use “thick” soy sauce.
*** I keep dried mushrooms in my well-stocked pantry. They require softening in hot water for a couple of hours, or boiling water for about 30 minutes.
Image and recipe reprinted with permission from http://beyondmeresustenance.com/