They are long like rice vermicelli. When dried, they are grey, but they cook up to a translucent beige similar to glass noodles, though these noodles are slightly thicker.
They have no flavour to speak of, but are chewy and give texture to soups and stir-fries.
Most are now actually made in China and exported to Korea.
Soften the dried noodles first by pouring boiling water over them, and letting them stand in the water 10 to 15 minutes before using, whether in a stir-fry or soup.
If using Dang Myun Noodles in a dish where they won’t receive additional boiling (as they would in a soup) after they have been softened, then put them in some water which is already boiling, and cook for 3 to 5 minutes, then add to the dish.