Spicy & Sweet Bibim Dangmyeon (Mixed Glass Noodles)
Forget Japchae! Try These Delicious Bibim Dangmyeon for a Special Meal!
Tired of the same old Japchae? Spice up your mealtime with ‘Bibim Dangmyeon,’ a delightful alternative that will tantalize your taste buds! The chewy glass noodles, fresh vegetables, and crisp pickled radish come together for a satisfying dish that’s perfect as a meal on its own.
Main Ingredients- 2 handfuls dried glass noodles (about 160g)
- 2 handfuls spinach (about 100g)
- 2 handfuls bean sprouts (about 100g)
- 1/3 block pickled radish (danmuji, about 80g)
- 2 eggs
Seasoning & Garnish- 4 Tbsp Gochujang-based sauce (cho-gochujang)
- 1/2 Tbsp sugar (adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- Pinch of salt (for seasoning vegetables)
- Little sesame oil (for seasoning vegetables)
- Little toasted sesame seeds (for seasoning vegetables)
- Pinch of chili powder (for egg garnish, optional)
- 4 Tbsp Gochujang-based sauce (cho-gochujang)
- 1/2 Tbsp sugar (adjust to taste)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- Pinch of salt (for seasoning vegetables)
- Little sesame oil (for seasoning vegetables)
- Little toasted sesame seeds (for seasoning vegetables)
- Pinch of chili powder (for egg garnish, optional)
Cooking Instructions
Step 1
First, prepare the glass noodles. If using dried glass noodles, boil them in water for about 7-10 minutes until cooked. It’s important to cook them until they become translucent and chewy. After boiling, rinse them under cold water to remove excess starch and drain them thoroughly in a sieve. (Tip: Be careful not to overcook them, as they can become mushy.)
Step 2
Wash the spinach thoroughly. Blanch it in boiling water with a pinch of salt for about 1 minute. Be careful not to overcook it, or it will become too soft. Rinse the blanched spinach under cold water, squeeze out the excess moisture, and place it in a bowl. Season with a pinch of salt, toasted sesame seeds, and sesame oil, then gently mix.
Step 3
Prepare the bean sprouts similarly. Blanch them in boiling water for just 30 seconds to 1 minute, ensuring they remain crisp. Rinse under cold water, squeeze out moisture, and place in a bowl. Season with a pinch of salt, toasted sesame seeds, and sesame oil, just like the spinach, and mix gently.
Step 4
Thinly julienne the pickled radish. Place the julienned radish in a bowl and lightly season with a pinch of salt, toasted sesame seeds, and sesame oil. The radish’s slight saltiness and the fragrant seasoning will balance the overall flavor.
Step 5
Hard-boil the eggs and peel them. You can use the whole boiled eggs as a garnish or slice them nicely for a more decorative touch. (Tip: Sprinkle a little chili powder on top of the boiled eggs for a pop of color.)
Step 6
Place the drained cooked glass noodles in a large bowl.
Step 7
Add 4 tablespoons of the prepared cho-gochujang sauce to the noodles and mix well. Start with 4 tablespoons and taste, adding more cho-gochujang if needed, according to your preference. It’s important to achieve a balance of spiciness and sweetness.
Step 8
Once the noodles are well coated with the sauce, add 1 tablespoon of sesame seeds and 1 tablespoon of sesame oil. Mix again gently to enhance the nutty aroma. The sesame seeds add both flavor and a pleasant texture.
Step 9
Finally, arrange the seasoned glass noodles attractively in a serving bowl. Top with the prepared spinach, bean sprouts, and julienned pickled radish. Crown the dish with the boiled egg(s) for a stunning presentation! (Optional: a light dusting of chili powder on the egg garnish adds extra visual appeal.)
