Chewy and Springy Busan-Style Bibim Dangmyeon (Spicy Glass Noodles)
Famous Nampo-dong Busan Specialty! Easy Homemade Bibim Dangmyeon Recipe with a Simple Sauce
Today, we’re diving into a signature dish from Busan, Korea’s second-largest city: ‘Busan Bibim Dangmyeon’! Unlike typical bibim-myeon (spicy mixed noodles), this dish focuses on the delightful chewy texture of the glass noodles and the natural flavors of the ingredients, with a less tangy sauce. I first tried this at Gupo Market and was captivated by its perfectly textured noodles and its subtly seasoned, addictive sauce. I’ve recreated that special flavor profile here for you. It’s a fantastic dish to enjoy as a special treat when you’re craving something unique and satisfying!
Main Ingredients
- 1 serving of wide glass noodles (approx. 100g)
- 1/3 carrot
- 50g crown daisy or spinach
- 5cm piece of pickled radish (danmuji)
- A pinch of roasted seaweed flakes
Bibim Dangmyeon Sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp fine gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce (jin ganjang)
- 1 Tbsp sugar
- 1/2 Tbsp vinegar
- 1 Tbsp maesil cheong (plum extract)
- A little sesame oil (for finishing)
- A little sesame seeds (for finishing)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp fine gochugaru (Korean chili flakes)
- 1/2 Tbsp soy sauce (jin ganjang)
- 1 Tbsp sugar
- 1/2 Tbsp vinegar
- 1 Tbsp maesil cheong (plum extract)
- A little sesame oil (for finishing)
- A little sesame seeds (for finishing)
Cooking Instructions
Step 1
The star of Busan Bibim Dangmyeon is its wonderfully chewy and springy texture! Let’s prepare the glass noodles.
Step 2
Soak the wide glass noodles in cold water for about 2 hours until softened. Then, bring a pot of water to a boil and cook the noodles for about 5-7 minutes. Be careful not to overcook them, as they can become mushy. Once cooked, immediately rinse the noodles under cold running water to remove excess starch and prevent sticking. Drain them well in a colander. This process ensures the noodles remain delightfully firm and springy. The texture of the noodles is crucial to the authentic taste of Busan Bibim Dangmyeon, so make sure they don’t get soggy!
Step 3
Prepare the accompanying ingredients. Finely julienne the carrot and lightly sauté it in a pan with a little oil until tender-crisp. Blanch the crown daisy (or spinach) in boiling water for a minute, then rinse under cold water, squeeze out excess moisture, and chop into bite-sized pieces. Thinly slice the pickled radish (danmuji). If you have fish cakes (eomuk), you can thinly slice and stir-fry them along with the carrots for an added layer of flavor and texture.
Step 4
Now, let’s make the delicious bibim dangmyeon sauce. In a bowl, combine 1 Tbsp gochujang, 1 Tbsp fine gochugaru, 1/2 Tbsp soy sauce, 1 Tbsp sugar, 1/2 Tbsp vinegar, and 1 Tbsp maesil cheong. Mix thoroughly until the sugar is dissolved. The key to Busan’s bibim dangmyeon sauce is to keep the tangy flavor less pronounced than in regular bibim-myeon, focusing instead on a well-balanced savory and slightly sweet profile.
Step 5
Arrange the prepared chewy glass noodles in a serving bowl. Artfully top with the sautéed carrots, blanched greens, julienned pickled radish, and a sprinkle of roasted seaweed flakes. The vibrant colors of the toppings will create a visually appealing dish.
Step 6
Finally, generously drizzle the prepared bibim dangmyeon sauce over the noodles and toppings. Finish with a touch of sesame oil and a sprinkle of toasted sesame seeds. Let it sit for a moment for the sauce to meld with the noodles, then mix everything together. Each bite will be a delightful combination of textures and savory, subtly sweet flavors. Enjoy this homemade taste of Busan’s famous bibim dangmyeon – it’s truly delicious!
