Spicy Bibim Dangmyeon with Crispy Cabbage and Sweet Apple
Easy and Delicious Bibim Dangmyeon Recipe (feat. Crunchy Cabbage and Refreshing Apple)
Craving noodles? Today, I’ve made a simple yet incredibly flavorful Bibim Dangmyeon, packed with crispy cabbage and sweet apple. Even cabbage, which often gets overlooked, disappears in an instant with this recipe! Experience a special meal that will tantalize your taste buds with its sweet, sour, and spicy sauce!
Main Ingredients
- 1/4 head cabbage
- 1 handful glass noodles (dangmyeon)
- 1 egg
- 1/2 apple
- A sprinkle of black sesame seeds
Spicy and Sweet Sauce
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp soy sauce
- 3 Tbsp lemon vinegar
- 1 Tbsp sesame oil
- 2 Tbsp red pepper paste (gochujang)
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp muscovado sugar
- 1 Tbsp minced garlic
- 1 Tbsp chopped Cheongyang chili pepper (adjust to taste)
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp soy sauce
- 3 Tbsp lemon vinegar
- 1 Tbsp sesame oil
- 2 Tbsp red pepper paste (gochujang)
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp muscovado sugar
- 1 Tbsp minced garlic
- 1 Tbsp chopped Cheongyang chili pepper (adjust to taste)
Cooking Instructions
Step 1
First, prepare the cabbage. Slice it thinly and finely using a slicer or a knife. The thinner the slices, the better the texture.
Step 2
I’ve sliced about 1/4 of a head of cabbage. While it might look like a lot initially, it will balance out perfectly once mixed with the glass noodles.
Step 3
Rinse the thinly sliced cabbage thoroughly under running water and drain it well. I prep this step the day before to save time on cooking day. Prepping vegetables in advance allows me to focus on the cooking process on the actual day, helping to keep the kitchen tidy.
Step 4
Boil the glass noodles according to package directions. Initially, I planned to use less noodles since I was adding a lot of cabbage, but I ended up adding more later. Feel free to adjust the noodle quantity to your preference.
Step 5
Now, let’s make the delicious Bibim Dangmyeon sauce! In a bowl, combine 1 Tbsp gochugaru, 3 Tbsp lemon vinegar, 1 Tbsp soy sauce, 1 Tbsp sesame oil, 2 Tbsp gochujang, 1 Tbsp muscovado sugar, 1 Tbsp minced garlic, and 1 Tbsp chopped Cheongyang chili pepper. Mix everything well.
Step 6
After making the sauce, taste it. If it’s not sweet enough for your liking, add another tablespoon of oligosaccharide. Adjust the sweetness and spiciness to create your own perfect flavor balance.
Step 7
In a large bowl or serving dish, place the boiled glass noodles. Generously top with the thinly sliced cabbage you prepared.
Step 8
While cucumber is often used for a refreshing crunch, I didn’t have any today, so I substituted it with thinly sliced fresh apple. The subtle sweetness and crispiness of the apple will enhance the overall flavor of the Bibim Dangmyeon.
Step 9
Spoon the prepared spicy and sweet sauce over the noodles and cabbage. Since the sauce is quite generous, I recommend adding it gradually while tasting, rather than pouring it all at once, to avoid it becoming too salty.
Step 10
Finally, sprinkle some black sesame seeds for a nutty aroma. (White sesame seeds work too!) And no Bibim Dangmyeon is complete without a boiled egg! Serve it with a hard-boiled or soft-boiled egg for an even more satisfying and complete meal.