Busan’s Famous Bibim Dangmyeon: A Flavor Explosion Recipe
Addictive Sweet & Spicy Bibim Dangmyeon
Introducing a recipe to easily enjoy the famous ‘Bibim Dangmyeon’ from Busan’s International Market at home. Chewy glass noodles, crisp vegetables, and a sweet and spicy sauce come together for an unforgettable taste. Perfect for a special meal or a satisfying main dish, try making Bibim Dangmyeon today!
Main Ingredients- 150g Flat Glass Noodles (Dangmyeon)
- 1-2 sheets of Square Fish Cakes (Eomuk)
- 1/4 Carrot
- A handful of Chives (or Spinach)
- Pickled Radish (Danmuji), to taste
- 1 cup (200ml) Anchovy-Kelp Broth
Seasoning Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce (Jinjanjang)
- 1 Tbsp Maesilcheong (Plum Extract)
- 1 Tbsp Sesame Oil
- 1 Tbsp Corn Syrup (or Oligodang)
- 1 Tbsp Sugar
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin)
- A pinch of Toasted Sesame Seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce (Jinjanjang)
- 1 Tbsp Maesilcheong (Plum Extract)
- 1 Tbsp Sesame Oil
- 1 Tbsp Corn Syrup (or Oligodang)
- 1 Tbsp Sugar
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin)
- A pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare all the ingredients for your Bibim Dangmyeon. Thinly julienne the carrot. Cut the chives (or spinach) into bite-sized pieces. Slice the fish cakes into strips and the pickled radish similarly for easy eating. If using spinach, lightly blanch it, rinse under cold water, and squeeze out any excess moisture.
Step 2
The key to delicious Bibim Dangmyeon is the sauce! In a bowl, combine 1 Tbsp Gochujang, 1 Tbsp Gochugaru, 2 Tbsp Soy Sauce, 1 Tbsp Plum Extract, 1 Tbsp Sesame Oil, 1 Tbsp Corn Syrup, 1 Tbsp Sugar, 0.5 Tbsp Minced Garlic, and 1 Tbsp Cooking Wine. Mix thoroughly until the sugar is dissolved. Save the toasted sesame seeds for garnish at the end.
Step 3
Boil the flat glass noodles in plenty of water for about 6 minutes. It’s important to stir them gently occasionally to prevent sticking. Be careful not to overcook them, as they can become mushy; stick to the recommended time for a perfectly chewy texture.
Step 4
Once the glass noodles are cooked, immediately rinse them under cold running water. This removes excess starch and gives them a wonderfully firm and chewy texture. Drain them thoroughly.
Step 5
If you’re using chives, quickly blanch them in boiling water with a pinch of salt. Rinse them immediately under cold water, squeeze out the moisture, and season lightly with a little sesame oil and salt for enhanced flavor.
Step 6
Now, it’s time to lightly cook the vegetables. Pour 1 cup (200ml) of anchovy-kelp broth into a pot and bring it to a boil.
Step 7
Once the broth is boiling, add the julienned fish cakes and carrots. Blanch them for about 1 minute, just until they are slightly tender but still retain some crispness. This method keeps the vegetables pleasantly crunchy and infuses the broth with more flavor.
Step 8
Remove the blanched fish cakes and carrots from the broth. Add the cooked glass noodles to the same broth and simmer for 1-2 minutes, allowing the noodles to absorb some of the savory broth.
Step 9
To ensure the noodles are well-seasoned, stir them occasionally as they simmer for another minute or so. Once done, transfer the noodles to your serving bowl.
Step 10
Finally, artfully arrange the pickled radish, fresh chives, glossy fish cakes, and carrots on top of the noodles in the bowl. Generously spoon the prepared sauce over everything and sprinkle with toasted sesame seeds. Now, mix all the ingredients together with chopsticks and enjoy the delightful sweet, spicy, and chewy Bibim Dangmyeon! Your delicious Busan-style specialty is ready!
