Bibim Dangmyeon (Spicy Glass Noodles)
Making Bibim Dangmyeon: A Nostalgic Busan Dish
As I pondered what to prepare for a simple yet satisfying meal, the bibim dangmyeon I used to enjoy at the market suddenly came to mind. I quickly whipped up a batch using ingredients I had in my refrigerator. This dish also brings back fond memories, as my grandmother used to make it for me occasionally when I was little. Enjoying it again after so long brought back those familiar tastes, and it was wonderful.
Bibim Dangmyeon Ingredients- 200g Glass noodles (Dangmyeon)
- 1 handful Spinach
- 2 sheets Fish cakes (Eomuk)
- 1 handful Pickled radish (Danmuji)
- 1/4 Carrot
Spicy & Sweet Sauce Ingredients- 3 Tbsp Soy sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Oligodang (corn syrup)
- 0.5 Tbsp Sugar
- 1 Tbsp Plum extract (Maesilcheong)
- 1 Tbsp Vinegar
- 1 Tbsp Chopped green onion
- 1 Tbsp Sesame oil
- Pinch of Toasted sesame seeds
- 3 Tbsp Soy sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Oligodang (corn syrup)
- 0.5 Tbsp Sugar
- 1 Tbsp Plum extract (Maesilcheong)
- 1 Tbsp Vinegar
- 1 Tbsp Chopped green onion
- 1 Tbsp Sesame oil
- Pinch of Toasted sesame seeds
Cooking Instructions
Step 1
First, wash the carrot thoroughly to remove any dirt, then thinly julienne it. Similarly, julienne the pickled radish into bite-sized pieces.
Step 2
Lightly grease a heated pan with cooking oil, and add the julienned carrots. Sauté the carrots, seasoning them with a tiny pinch of salt to enhance their natural sweetness.
Step 3
Cut the fish cakes in half, then thinly julienne them to match the thickness of the carrots.
Step 4
Place the julienned fish cakes in a dry, ungreased pan and lightly stir-fry them. This process removes any fishy odor and brings out a pleasant, savory aroma.
Step 5
Trim the spinach, removing any wilted leaves or debris, and wash it clean. Bring a pot of water to a boil with a pinch of salt, and blanch the spinach until it’s vibrantly green. Immediately rinse the blanched spinach in cold water to stop the cooking, then squeeze out any excess water by hand.
Step 6
Season the drained spinach with a pinch of salt, a drizzle of sesame oil, and a sprinkle of toasted sesame seeds. Gently mix it all together with your hands. This pre-seasoning makes the spinach even more delicious.
Step 7
Now, it’s time to cook the glass noodles. The noodles for this recipe are designed for immediate cooking, but for regular glass noodles, soaking them in lukewarm water for about 20 minutes before boiling will result in a much softer texture. When the water boils, add a tiny bit of soy sauce for a nice color. Cook the noodles until they are tender, then rinse them under cold water to remove excess starch. Drain them thoroughly in a colander.
Step 8
Let’s make the delicious seasoning sauce! Using a regular spoon as a measure, combine 3 Tbsp soy sauce, 2 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp mirin, 1 Tbsp oligodang, 0.5 Tbsp sugar, 1 Tbsp plum extract, 1 Tbsp vinegar, 1 Tbsp chopped green onion, 1 Tbsp sesame oil, and a pinch of sesame seeds in a bowl. Stir well until the sugar and gochugaru are completely dissolved.
Step 9
Place the drained glass noodles in a large bowl and toss them with a little sesame oil to prevent sticking and add a nutty flavor. Arrange the prepared toppings and the flavorful sauce attractively over the noodles.
Step 10
Once everything is beautifully arranged, you can mix it all together and enjoy! Your nostalgic Busan-style Bibim Dangmyeon is now complete. Enjoy this simple yet special meal.
