My Hand At Korean Sweet Potato Vermicelli


Yesterday, my family went all the way to Vivocity for a Microwave cooking demonstration by Samsung. Didn’t buy the product in the end though as there was a heated discussion by the ah sohs on whether the microwave could be used to steam fish. Poor product manager…


Anyway, at Harbour Front Centre there was a little Korean fair by Cold Storage. Mum ended up buying Korean Sweet Potato Vermicelli after her little affair with the dish served at Hangari Galbi Korean BBQ Restaurant. The one thing about these Sweet Potato Tang Hoon is that they are gigantic gorgeous glassy noodles once cooked. Very absorbent in flavour, it serves as a great “sponge” for any sauce.


So for today’s breakfast. I ended up labouring away in the kitchen (of course, me again as the master chef) trying to recreate the dish I tried at Hangari Galbi. I used a variety of ingredients on hand such as shitake mushrooms, garlic sprouts, eggs and chilli padi. Each topping was fried separately to incorporate individual flavours when mixed with the vermicelli.

Click the link below for the recipe.

Sweet Sweet Potato Vermicelli

Mushroom Topping

  • 1 pack shitake mushrooms, sliced
  • 2 tablespoons butter
  • 1 tablespoon coarse ground black pepper
  • salt
  1. Melt butter in pan. Fry the shitake mushrooms till fragrant and slightly dry.
  2. Add in the pepper and season with salt to taste.
  3. Set aside

Garlic Sprouts Topping

  • 5 stalks of Garlic Sprouts, chopped
  • Salt
  • 1 teaspoon coarse ground black pepper
  • 1 tablespoon of oil
  1. Heat oil in pan. Stir fry garlic sprouts and black pepper till slightly brown.
  2. Set aside

Fragrant Egg Topping

  • 2 eggs
  • 1 teaspoon sesame oil
  • pinch of salt
  • 1 teaspoon light soy sauce
  • 3 tablespoons oil
  1. Beat ingredients together. Heat oil in pan till slightly smoking.
  2. Fry the egg on each side till golden brown.
  3. Cut egg into small slices and set aside.

Sweet Sauce

  • 2 cups water
  • 1 tablespoon oyster sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoon sugar
  • pinch of salt
  1. Boil the water. Add the sauces, sugar and salt in. Mix thoroughly.
  2. Set aside.


  • 2-3 handfuls of Sweet Potato Vermicelli
  1. Soak the vermicelli in water for 15 minutes before cooking.
  2. Boil water.
  3. Add vermicelli in and cook for 5-10 minutes till soft.

The Dish Itself

  1. Heat 2 tablespoon Oil in pan. Stir fry the vermicelli for 1 minute.
  2. Add in the sweet sauce and leave to simmer till slightly dry.
  3. Add in the mushrooms, egg and garlic sprouts. Mix thoroughly.
  4. Serve hot.

Alternatively, you can stop at step 2 and serve the toppings separately! Leave it to your guests to mix their own Sweet Sweet Potato Vermicelli.